Mustafa’s Turkish Shish Kebab

Recipe origin
Turkey Turkey
Prep time
15 minutes
Cooking time
30 minutes
Recipe by Mustafa Allawi
Mustafa Allawi
Mustafa Allawi has a Bachelors degree in Media Arts Production from UTS (the University of Technology, Sydney) and is the co-founder & CEO of Hazen Agency. His passion for storytelling started from a very young age in Baghdad where he spent most of his time watching old western movies. Once he and his family migrated to Sydney Australia in 2012, he was able to turn his passion into reality.

Given you are exploring this website, I imagine you probably agree with the idea that food transports you to a different place’ – and if you havent already experienced it, hopefully these recipes and stories will help you do just that. I believe that food really can transport you, and for me, this recipe especially transports me to a wonderful place and time in my life that I truly miss.

I was born in Baghdad, the capital of Iraq, and grew up there for the first 11 years of my life, experiencing both the good years and the war towards the end before my family (my parents, older brother and I) sought refuge in Jordan. My childhood in Iraq was spent predominantly at our large home, living with my family, grandparents and other uncles and their families.

Growing up I began to learn more about my family. My mother is from Northern Iraq and has a Turkish grandmother, so my mother’s family’s traditions were very different to my father’s side. I remember driving uphill into the hills towards my grandparents in Northern Iraq and the air just feels different, it almost has no live city and it’s filled with mountains, rivers and beautiful nature. We used to refuel our water supply from a cold and clean river near my mother’s old house. The language is also different, my mother’s family could speak and understand Turkish very well, and most of their slang is influenced from Turkey.

Which leads me to the point of experiencing the food from both ends, traditional ‘Baghdadi’ food is beautiful but Northen Iraq was a lot more unique, in such case this recipe itself, my grandmothers favourite dish.

I believe the 11 years I spent in Iraq have played the greatest role in sharing me to be the person I am today. They were some incredible years, filled with laughter and joy, and family. My father’s whole family was centred in an area, close to everyone, and we would spend our days in each other’s houses, learning from all my uncles and aunties, growing up with all my cousins… They’re the sweetest memories I can recall.

Some people think the war period/years must have been traumatic and damaging to my childhood, and in some ways, there absolutely were some horrible moments. The American invasion into Iraq in 2003 lead to the deaths of more than 170,000 Iraqi casualties. We lost a lot during the war: people? buildings? Jobs?  Can you detail what was lost?

Imagine being a child who attends school and has a best friend, visits his family quite often, lives a normal life, then one day everything just stops, and you find yourself stuck in a bunker with the rest of your family, in a darkly lit room, wearing a gas mask and listening to old Arabic songs as your mother tries to hold headsets over your ears so you don’t hear all the bombings going on close to our house. And that was that, that was the life we lived for 6 months, not knowing what might have happened to my friend, losing an uncle during the bombing, seeing the emotional suffering my parents had as they desperately tried to communicate with their extended family to see if they were ok, only to be welcomed with the sound of a dead telephone line. It was the toughest period in our lives. But there was also a significant silver lining beneath it all.

Soon after, my family decided to flee illegally by car to seek refuge in Jordan. Jordan at the time, and to this day, is one of the most accepting countries in the Arabic realm. At the end of last year (2019), the number of refugees registered in Jordan stood at 744,795 persons (UNHCR figures), among them are refugees from Syria, Iraq, Yemen, Sudan and more.

As we settled in Jordan for 5 years, we adapted to a different way of living, and under the UNHCR, they continue to provide us with education, health and cash assistance to help us with our re-settlement. Then an opportunity came up to migrate to Australia and live with our uncle who’s been here for over 2 decades. And we moved to Sydney.

With meat supplies becoming harder to attain with war time restrictions, I dont remember having this dish regularly, but thats what made it so special. Its rarity created such vivid and surreal memories and they remain with me, I can still summon up the taste of this mouth-watering shish kebab that my mother made back in those days and when we have it now, memories of family in Baghdad and northern Iraq, of people and places, come flooding back.

This shish kebab recipe is also quite unique and special. My mother grew up in Iraq but her mother is from Turkey, so she learnt her incredible kebab recipe from my Turkish grandmother, and added a few Iraqi twists to it. I can still remember the funny arguments and heartwarming stories exchanged over lunch with this dish.And for me thats what food is all about, its about your own heritage, but also about being able to live a little in someone elses shoes and place even though youve never been there… so I invite you to join me on this virtual iftar and experience this Turkish/Iraqi dish for yourself, and be absolutely mesmerised.

The recipe
Mustafa’s Turkish Shish Kebab
Mustafa’s Turkish Shish Kebab
Ingredients
1/4 teaspoon ground cumin
Sea salt and finely ground black pepper
1 3/4 pounds (800 g) boneless lamb leg, trimmed of most of the fat and cut into 1-inch (2.5 cm) chunks
24 cherry tomatoes
Flatbread, for serving
3 cloves of garlic, minced to a fine paste
3 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2 tablespoons fresh thyme leaves
Follow these steps
Step 1

Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.

Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.

Step 2

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick “log” shape.

Step 3

Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).