Kebap Tasting recipe from Chef Yannis Manikis, Hilton Bomonti

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Silahşör Cd. No:42 Şişli

Phone 0090 212 375 30 00


400 gr Swordfish
400 gr Beef Shish
400 gr Chicken Shish
For Adana Kebap:
300 gr Lamb Meat
100 gr Lamb Lard
For Meat and Chicken
1 spoon of yoghurt
1 tea spoon of Aleppo pepper
Olive oil
Half diced onion
1 cup of milk
For the Fish:
Half lemon zest
1 piece of bay leaf
1 clove garlic,
Olive oil
Gavurdağ Salad:
50 gr Red Cherry Tomatoes, halved
30 gr Onion, sliced
5 gr Parsley Chopped
5 gr Sumak
10 gr Walnuts broken
‘Frik’ Bulgur Pilaff:
300 gr Frik Bulgur Wheat
100 gr Onion Diced
200 gr Red & Yellow Bell Peppers
150 gr Tomatoes
50 gr Tomato Paste
400 ml Chicken Stock
100 gr Butter
20 gr Parsley
5 gr Aleppo Pepper
10 gr Fresh Mint
20 gr Salt
10 gr Garlic
1 piece Smoke eggplant
1 piece Lavash Bread
1 piece Charred red bell pepper


How to prepare:
Cut the meat, fish and chicken in 3×3 cubes.
For the marination of meat and chicken, mix yoghurt, Aleppo pepper, olive oil, onion and milk. Add the meat and the chicken in this mixture and marinate them for 12 hours in the fridge.
For the marination of fish, mix olive oil, half lemon zest, bay leaf and garlic. Tight it out with a plastic wrap and let it rest in the fridge for 12 hours.
For Adana Kebap, mix 300 gr of lamb meat and 100 gr of lamb lard, 10 gr of Aleppo pepper and 5 gr of salt. Ground the mixture through the meat grinder, place it in a bowl and let it rest in the fridge for 12 hours.
Spit each meat, chicken, fish and Adana Kebap on skewers and cook them on the grill.

For the Garnishes;
Cook the whole eggplant and bell pepper on the grill and peel them out.

For the Frik Bulgur pilaf;
Wash the Frik bulgur with warm water and strain it until completely dried out. Put butter in a medium size pot and add diced onion and garlic. Once onion gets a light brown color, add diced bell peppers, bulgur and tomato paste. On medium heat cook the frik bulgur stirring for 5 minutes until tomato paste gets cooked. Then add Aleppo pepper, mint, parsley, salt and pepper to the mixture and cook for couple of more minutes. Peel the tomatoes and cut them in small pieces. Add hot chicken stock and tomatoes into the pot. Cover with a lit and turn the heat to low degree. Cook for 15 minutes. Let it cool for 15 more minutes before serving.

For Gavurdağ Salad, mix salad condiments and add olive oil and pomegranate syrup.

Serve all ingredients next to your grilled meats. Bon Appétit.

About Chef :
Yannis Manikis has been to food service industry for nearly twenty one years. He started his professional career in 1993, at Restaurant L’Auberge, a 2 Michelin Star restaurant in Holland. Through his Greek roots, Yannis is familiar with Turkish culture and cuisine, as well as Aegean and Mediterranean cuisine. He holds a Culinary Management degree from University of Hague and Institute Paul Bocuse. He also holds a honors degree in Culinary Arts from Riverside Culinary Academy.  He was awarded as “The Executive Chef of the Year” in Hilton Worldwide EMEA Region for 2014.

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