Wild Black Rice (Siyah Pirinçli Pilav)

INGREDIENTS:

1 onion, finely chopped

2 tbsp butter

1 1/2 cup black rice

1 cup barley

2 cups chopped mushroom

1 carrot, diced

4 1/2 cup vegetable stock

1/2 cup flat leaf parsley, chopped

zest of 1 lemon or lime

1/3 cup pine nuts

-Let wild rice sit in cold water for at least 15 minutes before cooking.

-Saute onion and carrot with butter for 5 minutes and then add mushroom. Stir until onion is soft.

-Add wild rice and barley and stir for a couple of minutes.

-Pour vegetable or chicken stock. Add salt and pepper. Bring to a boil and then cover and simmer on low almost an hour or until water is soaked. If after an hour there's still some water, take the lid off and cook a little more.

-Roast pine nuts in a toaster oven on a non-stick frying pan. Let them cool off.

-When rice is cooked add parsley, lime/lemon zest, and pine nuts. Fluff rice with a fork before serving.

-Try it with plain yogurt on the side.

Bulgur Pilaf with Green Lentils (Mercimekli Bulgur Pilavi)

INGREDIENTS:

1/2 cup green lentils

1 cup coarse bulgur

5-6 sun dried tomatoes, finely chopped

2-3 dried hot chilies, chopped

2 red or green chilies, chopped

2 medium onions, finely chopped

3 tbsp tomato paste

4 tbsp olive oil

-Boil 1/2 cup green lentils with 3-4 cups of water until soft, approximately 15-20 minutes, and drain. (!/2 cup lentils will make 1 cup after boiled)

-Heat olive oil in a pot. Add onion. Stir for 5 minutes.

-Add sun dried tomatoes, hot chilies, and green peppers. Stir for 3-4 minutes and then add tomato paste. Stir for another 3 minutes.

-Add bulgur, lentils, 2 cups of hot water, and salt.

-Once it starts boiling, turn it all the way to low. Cover and cook until there's no more water left.

-Cover the top of the pot with paper towel or a clean kitchen towel. Seal with the lid and let sit at least for 10 minutes before you serve.

Bulgur Pilaf with Spinach and Fried Onions (Ispanaklı ve Kızarmış Soğanlı Bulgur Pilavı)

INGREDIENTS:

2-3 medium onion, halved and cut in thin half rounds

3 tbsp olive oil

1 pound fresh spinach, stemmed coarsely chopped (frozen spinach would be fine, too)

1 1/2 cup coarse bulgur

2 cups of stock (chicken, beef, or vegetable)

1 tsp salt 1 tsp black pepper

1 tsp allspice

1-2 tsp spicy crushed red pepper flakes

-Heat 2 tbsp of olive oil in a skillet and cook the onions on high-medium covered, stirring frequently, until they are golden brown.

-While onions are cooking, heat 1 tbsp olive oil in a pot and add spinach to wilt approximately 5-7 minutes depending whether it's fresh or frozen.

-Once spinach is wilted, stir in bulgur, stock, salt, and spices. Cover and cook over low until it soaks all the stock or bulgur is tender.

-Remove bulgur from heat and let stand, covered, for 5 minutes. -Stir in the fried onions.

Stuffed Poblanos (Etli Poblano Dolması)

INGREDIENTS:

4 reasonable size poblano peppers

1/3 lb ground beef (if you want, you can use 1/2 lb ground meat)

1/4 cup rice

2 medium size onions, finely chopped

1/2 bunch parsley, chopped

1/2 dill, chopped

1 tbsp chopped fresh mint

2-3 tomatoes, petite diced

1 tbsp tomato paste (optional)

1 tsp ground black pepper

1 1/2 tsp salt 2 tbsp butter

1-1 1/2 cups hot water

1 tomato, sliced

-Wash peppers, cut the tops parts and clean inside.

-In a bowl mix well ground meat, rice, onion, parsley, dill, mint, black pepper, salt, and diced tomatoes (and tomato paste if you like). It'll be better mixed if you use your hand.

-Stuff poblanos with the mix. Seal the top with a slice of tomato.

-Place them in a broad pot.

-Pour hot water on (make sure water is 1/2 inch below the poblanos)

-Cut butter into small pieces and place on top of poblanos.

-Cook on medium for 45-50 minutes.

-Stuffed peppers are good when served with yogurt on the side. And soak that juice with fresh bread!

Stuffed Red Bell Peppers (Zeytinyağlı Kırmızı Biber Dolması)

INGREDIENTS:

stuffs 8-10 medium size red bell peppers
1 cup white rice

2 medium size onions, finely chopped (you can use a food processor)

2 tomatoes, grated or 1 can of petite diced tomato

1 tomato (this one is for covering the tops of red bell peppers after stuffing)

2 tbsp pine nuts

2 tbsp currants

1/2 tbsp all spice

1/2 tsp ground black pepper

1 tbsp mint flakes or ¼ cup fresh mint, chopped finely

1/4 cup fresh parsley, chopped

1 tsp white sugarsalt

juice of 1/2 lemon

1/2 cup olive
optional

1 tbsp basil flakes (it goes really well with the sweetness of red bell peppers)

-Mix well all the ingredients (except for peppers and 1 tomato) in a bowl.

-Wash peppers and take out the top part and the seeds.

-Stuff the peppers with the rice mix with a spoon or your hand.

-Cut small pieces from 1 tomato to cover the top parts of peppers. Press the tomato slice down a bit so that it won’t come out.

-Place the dolmas in a pot. Pour water. Make sure water is 1 inch below the dolmas.

-Let it boil on high heat then turn it to medium and cook for 35-45 minutes.
-You can serve it hot, but olive oil dishes like dolmas taste better when they cool down and taste even better the next day.

-Try them with yogurt.*If you end up with extra stuffing, you can either freeze it for another time or stuff whatever you have in the fridge: potato, zucchini, tomato, etc.

Vegetarian Stuffed Peppers (Zeytinyağlı Biber Dolma)

INGREDIENTS:

2 lb small green bell peppers (approximately 18-20 peppers)
2 cups white rice
4 medium size onions, finely chopped (you can use a food processor)
3 tomatoes, grated
1 tomato (this one is for covering the tops of bell peppers after stuffing)
1/3 cup pine nuts
1/3 cup currants
1 tbsp all spice
1 tsp ground black pepper
1 tbsp mint flakes or ¼ cup fresh mint, chopped finely
1 tsp white sugar
salt
juice of 1/2 lemon
1 cup olive

-Mix well all the ingredients (except for peppers and 1 tomato) in a bowl.
-Wash peppers and take out the top part and the seeds.
-Stuff the peppers with the rice mix with a spoon or your hand.
-Cut small pieces from 1 tomato to cover the top part of peppers. Press the tomato slice down a bit so that it won’t come out.
-Place the dolmas in an oven dish which is as tall as dolmas. Pour on top 2 cups of boiling water.
-First let it boil for 5 minutes on stove. Than, bake it in a preheated oven at 400F for 35-40 minutes until rice is cooked and tops are browned. Check them regularly if you don’t want to burn the tops.
-It’s better cold, but good when it’s hot, too.

Stuffed Grape Leaves with Groundmeat (Etli Yaprak Sarması)

makes 50-60 stuffed grape leaves

1/2 lb ground meat

1/3 cup white rice

2 medium size onions, grated or chopped finely in a processor

1 tsp black pepper salt

1/2 cup chopped parsley

1/2 cup dill

1 tbsp tomato paste

3 tbsp olive oil or 1,5 tbsp olive oil + 2 tbsp butter

juice of 1/2 lemon

-If you have fresh grape leaves, boil water in a pot. Cook grape leaves ~1 minute in boiling water. Take out and let cool.

-If you are using jarred grape leaves, soak them in cold water for an hour; they tend to be salty.

-Put ground meat, rice, onion, black pepper, salt, parsley, dill, and 1,5 tbsp olive oil in a bowl.

-Dissolve 1 tbsp tomato paste with 3 tbsp hot water and pour this into the bowl.

-Mix all the ingredients.

-Save the broken, faulty leaves. Use them to cover the bottom of a pot with grape leaves to prevent them from burning.

-Take one leaf. Place it on a smooth surface the vein side up/shiny side down. Place a spoonful of stuffing at the bottom center of the leaf close to the stem. Fold in two sides first and then the bottom. Then roll it neatly like a cigar. Keep rolling until all the leaves are gone. If you still have stuffing, you can use it to stuff small bell peppers.

-Stack stuffed grape leaves in the pot tightly layer by layer.

-Add 1,5 tbsp olive oil or butter, juice of half lemon and water to barely cover the sarmas.

-Place a flat-ish plate on top of stuffed grape leaves so that they won't move around. Cover and cook on low for 35-45 minutes.

-Serve with crusty bread and yogurt.

Stuffed Zucchinis with Ground Meat (Etli Kabak Dolması)

INGREDIENTS:

12 round zucchinis or 6 thickish zuchinis ~

1 lb ground meat (preferably beef)

2 onions, finely chopped

1/2 cup rice

1/4 cup olive oil salt

1-2 tsp black pepper

1 cup finely chopped flat leaf parsley

1/2 cup chopped fresh dill

2 tomatoes, grated 2 tomatoes, sliced

1 1/2 cup hot water

-If you're using globe zucchinis, wash them, cut tops off, and carve out each carefully. If you're using regular zucchinis, wash them, cut them in half and carve out each half carefully. Save the carvings for dishes such as Baked Zucchini Fritters or Baked Vegetable Fritters

-Slightly salt inside of all and set aside.

-In a bowl mix well ground meat, onion, rice, olive oil, parsley, dill, salt, black pepper, and 1 grated tomato.

-Loosely stuff each zucchini with the stuffing half inch to the top and place them in wide pot. -Cover the tops with a tomato slice. (You can place the globe zucchini tops on tomato slices if you wish)

-Mix 1-2 cup of hot water with the remaining grated tomato and pour on top.

-Let it boil first, then cook on low for 50 minutes to 1 hour.

It goes well with yogurt.

Stuffed Cabbage Leaves with Ground Meat (Etli Lahana Sarması)

INGREDIENTS:

1 medium (leaning towards big) cabbage [Pick one that is not rock hard, but kind of soft when press on top, they're easier for taking the leaves out)

1/2 ground meat (beef - ~80% lean)

1/2 cup short grain rice

2 medium onions, very finely chopped

1/3 cup chopped parsley

1/3 cup chopped dill

1 heaping tbsp tomato paste

1 tsp or 1/2 tbsp black pepper

1 tsp olive oil

1-2 tbsp butter juice of half lemon

salt

-Put ground beef, onion, rice, tomato paste, parsley, dill, black pepper, olive oil, and salt in bowl and mix well.

-Cut the 1 1/2-2 inches from the bottom/stem of the cabbage. Carefully try to take the leaves out one by one. [Check this site out for step by step how-to pictures]

-Boil some water with salt in a big pot.

-Boil the cabbage leaves 4 0r 5 at a time depending on how big a pot you are using for ~5 minutes flipping them over once. Take them out and place on a tray or a flat plate to cool down. -Once the leaves cool down. Place one on a flat surface. Cut the big vein of the leaf out; it might be too stringy for rolling. If you have a very big leaf, cut it into two.

-Line the bottom of a pot with the cut out veins and the very outer leaves. -Add 1 1/2 to 2 tbsp of rice and ground meat filling to one cabbage leaf, closer tot the bottom. Fold sides of cabbage over the filling. Roll it up starting from the stem end, it looks something like this. Repeat the same for the remaining leaves.

-Place rolled cabbage leaves in the pot lined with cut out veins and leaves in an orderly fashion. -Chop butter in small pieces and scatter it on top. Pour lemon juice and hot water to cover the stuffed cabbage.

-Place a flat-ish plate on top of stuffed grape leaves so that they won't move around. -Let it boil first on medium. Then cover and cook on low for 30-35 minutes.

Cut - Belly Eggplants (Karniyarik)

INGREDIENTS:
1 eggplant
olive oil, for frying
1 Tbsp butter or margarine
7 oz ground beef or lamb
1 onion, chopped
1 Tbsp fresh chopped parsley
1 tsp tomato paste
salt and ground black pepper
1 tomato, sliced into thin rings

1
Peel the skin of the eggplant in stripes. Cut in half lengthwise and scoop out the flesh without breaking the skin. The eggplant halves should look like two boats.
2
Heat a little olive oil in a skillet and fry the eggplants on all sides until lightly browned. Drain and place in a roasting pan, hollow sides up.
3
Preheat a 375 F oven. Melt the butter or margarine in a separate pan and cook the meat, onion, parsley, and tomato paste together.
4
When cooked, fill the eggplant shells with the meat mixture and place a few tomato rings on each one. Pour 1-1/4 cups water into the roasting pan. Cook in the oven for 30 minutes, or until the eggplants are cooked. Serve with rice.

Artichokes with Broad Beans

Ingredients

10 artichokes
Broad beans
8 cups water
To rub the artichokes: 1 lemon, salt
3 medium onions
To soak the artichokes: 8 cuos water, Juice of 1 lemon, 2 tablespoons flour
1/4 cup lemon juice
3/4 cup olive oil
2 teaspoons salt
6 teaspoons sugar
7 teaspoons flour

Directions

Pull off the outer leaves of the artichokes. Cut off the stalks and pare. With a small sharp khife slice away the purple choke horizontally. Pare away the leaves and hard sections until the white heart is left. Remove any fine hairs left from the choke with a spoon. Rub the atichoke hearts with lemon juice mixed with a little salt so that they do not discolour. Toss the prepared artichokes into the water mixed with lemon juice and flour. Put 8 cups of water into a large soucepan, add the artichokes, pared stalks, peeled whole onions and other ingredients (mix the flour with a little water first to prevent it going lumpy). Cover with a round sheet of greaseproof paper (pushing it down inside the saucepan), and weight down with a plate. Cover and bring to the boil over a high heat, then cook over a gentle heat for about 45 minutes. Remove from the heat and set aside to cool without removing the soucepan lid. When cool place the artichokes on a serving dish and fill the centres with the broad beans cooked. Pour the juice in which the artichokes cooked over, and decorate with springs of dill. NOTE Instead of broad beans you may cook button onions and diced carrots and potatoes with the artichokes, and when cooked fill each artichoke with these to serve.

Fried Vegetables in Tomato Sauce

1 medium eggplant, sliced

1 tsp salt +

2 cups water

1/2 cup sunflower oil

2 tbsp extra virgin olive oil

1 green bell pepper, discard the seeds, sliced in round shape, then cut in 4 or 6

1 red bell pepper, discard the seeds, sliced in round shape, then cut in 4 or 6

1 large onion, sliced in round shape, separate the rings

4-5 large size mushrooms, sliced

Sauce:

2 large tomato, peeled, diced

2 clove garlic, sliced

2 tbsp extra virgin olive oil

1 tsp vinegar

1 pinch sugar

Salt Pepper

Soak the eggplants into the salty water for about 20 minutes. Squeeze the eggplants with your hand and dry them with paper towel.
Saute the onion, green pepper and red pepper with olive oil for about 10 minutes in a large pan. Add the mushrooms and cook for another 5 more minutes. Don't over cook!Turn the heat off.
In the meantime, cook all the sauce ingredients in a small pot for about 15 minutes. Put it aside.
Fry the eggplants on both sides until golden brown in sunflower oil. Afterwards, place on a paper towel to soak up any extra oil. Place them on the cooked vegetables in the pan. Pour the cooked tomato sauce all over the vegetables. Cook for about 10 minutes on under medium heat. Turn the heat off and let it cool down first.
Then place the dish in a service plate carefully. Sprinkle some chopped parsley on it. Serve the dish at room temperature or chilled.

Roasted Red Peppers with Garlic

2-3 red Bell peppers

Sauce:

2 - 3 garlic cloves, mashed with salt

1 tbsp Apple cider vinegar (or any vinegar)

4 tbsp extra virgin olive oil

Cut off the top of the red peppers. Cut it in half and discard the seeds. Set the oven to broil (grill), and heat it up. Place the red pepper on an oven tray, insides facing down and place in the oven. Roast it for about 15 minutes. Afterwards place it in a paper bag for a few minutes so you can peel the skins off easier.
Slice them in a big chunks. Arrange the roasted red pepper on a service plate. Whisk the sauce ingredients and pour all over them. Sprinkle some finely chopped parsley on top.
Serve it with any kind of fish, meat, chicken or pasta as an appetizer or salad.

TOMATO SOUP WITH VERMICELLI

Ingredients: (4 servings)

· 1 lt. meat stock

· 4 oz. vermicelli pasta
· 2 tablespoons butter
· 3 ripe tometoes

· 1 bunch parsley
. Salt and pepper

Boil the meat stock. Add the vermicelli and the tomatoes, peeled and cut into small pieces. Let simmer for 10 minutes, until the vermicelli are soft. Garnish with melted butter and chopped parsley.

Green Lentil Soup With Orzo

Ingredients: (6 servings)

· 4 glasses of meat broth

· 1 onion

· 1 tablespoon flour
· 1 teacup of green lentil

· 2 tablespoons butter
. 2 tablespoons orzo
. Salt and peppermint.

Melt the margarine in a saucepan. Pour chopped onion into it. Cook until it becpmes lightly brown. Add flour and bring to the boil. Then add meat broth and salt. Pour well-cooked green lentil into the boiling water and leave on the medium heat until lentil gets tender. Then add orzo. Optionally you may prepare sauce of milk. Add peppermint and serve.

Vegetable Soup

Ingredients: (6 servings)
. 3 potatoes
. 2 leeks
. 3 carrots
. 3 leaves of cabbage
. 1 celery
. 2 tablespoons margarine
. 1 tablespoon flour
. 4 glasses of meat broth
. 1 onion
. Tomato paste, salt and water

Firstly, clean vegetables and cut into thin strips. Melt the margarine with chopped onion in a saucepan. Lightly brown it. Add 1 tbalespoon flour, stir once or twice. Add all of the vegetables and leave it boil. When potatoes get tender, pour them all into a filter and mash. Again put them into the saucepan. Cook on medium heat for 20 minutes. Optionally, you may prepare a sauce of milk. Let simmer for 5 minutes and serve.

Red Lentil soup With Rice

Ingredients: (4 servings)

· 1 glass red lentils

· 1 lt. meat stock

· 2 small onions
· 2 medium size tomatoes

· 1 medium size potato
· 2 tablespoons rice
. Salt and pepper

Wash the lentils and rice. Add peeled and chopped onions and tomatoes, peeled poatao cut into very small cubes and the meat stock. Cover and cook on low heat for 45 minutes.

Sultan's Kebab

Ingredients:

500 cal (6 servings) ·

2 lb of ground beef

2 tablespoons margarine ·

2 onions ·

2 medium tomatoes or 2 tablespoons of unsalted tomato paste ·

1/2 tablespoon black pepper · salt ·

2 1/2 glasses of water

Eggplant puree:

750 gr. eggplant ·

2 1/2 tablespoon flour ·

3 tablespoons butter ·

1 1/5 glasses of milk ·

1/4 glass of grated mozzeralla cheese

PREPARATION:

Peel and grate the onions. Pare the tomatoes, scoop out the seeds and dice.

KEBAB:

Put the margarine and grated onions in a saucepan and sauté over moderate heat. Add the meat and sauté with the onions for 3-4 minutes until golden. Cover and cook until the meat absorbs the water while stirring occasionally. Season with 1/2-tablespoon black pepper and salt. Add the tomatoes or the tomato paste and 2-2 1/2 glasses of hot water, and simmer until the meat is tender. Check occasionally for water and add water if necessary.

EGGPLANT PUREE: Put the butter and flour in a small saucepan, place over moderate heat and sauté for 2 minutes making sure that the flour doesn't turn golden. Set aside. Grill the eggplants on strong coal or gas heat, burning the skins. Peel the skins of eggplants and blanch them in a bowl containing lemon juice. After blanching for 15 minutes, remove the eggplants from lemon juice and press them with the hand to drain. Put the eggplants in the flour one by one and blend them well with a fork. Place the saucepan on heat, add 1 tablespoon of salt and add 1/5 glasses of hot milk, and blend them well by beating rapidly. Continue beating until the eggplant mixture becomes a dens paste. Add the grated mozzeralla stir well and remove from heat. When both the kebab and the puree are ready, place puree on serving dish, put the meat decoratively in the middle and serve hot. Enjoy!

Kebab with yogurt

Ingredients:

600 cal (6 servings)

2 lb of beef meat ·

3 Pides or pita bread (Pide is slightly leavened bread, for this dish you may obtain the pides from a Turkish Restaurant) ·

5 tablespoons butter or margarine ·

2 medium tomatoes (very ripe)

Sauce: · 1 lb of plain yogurt ·

1 large tomato ·

6 green peppers ·

1/2 tablespoon red pepper

Place pides(or pitas) on a grill and heat both sides gently. After cubing the pides, put them on a preheated plate and top of with 2 1/2 tablespoons of melted butter or margarine. Mix well and set aside. Marinate the cubed meat in onion juice and olive oil. Skewer the meat cubes, leaving 1/2 inch between each meat cube, place skewers 2 inches above moderate coal fire and grill all sides until golden brown for 4-5 minutes. While the kebabs are being grilled, peel and dice the medium tomatoes, put in a pan and cook gently for 2 minutes. Spread the cooked tomato sauce on the pides, beat the yogurt with a fork and add on top of the tomato sauce. Place the kebab again evenly and decoratively on each plate, top with red pepper and melted butter or margarine. Slice the tomato and grill very gently while grilling the green peppers well. Top with the grilled tomato and green pepper slices and serve hot.

Spinach Salad (Ispanak Salatasi)

½ lb baby spinach, washed and drained

½ cup canned corn

1/3 cup raisins

10 black olives, pitted (optional)

¼ cup cracked nuts (preferably walnuts)

¼ cup cheddar cheese, shredded

½ lemon’s juice

3 tbsp olive oil

1 tsp sumac

2 green onions, chopped (optional)

1 tsp salt to taste

Use spinach whole or tear with your hands. Place to a wide salad bowl. Then, add raisins, corn, black olives and green onions. Sprinkle lemon juice, olive oil, sumac and salt. Toss them all.Finally, add shredded cheddar and cracked nuts on top. Serve immediately.ENJOY

Iskender Kebab

Ingredients
2 lbs lamb (cubes)

4 onions (large)

1 teaspoon salt

1 teaspoon pepper

2 round pita breads

2 tablespoons tomato puree

2 large tomatoes

2 glasses plain yogurt

4 cloves garlic

4 tablespoons butter

1 pinch cayenne pepper

4 chili peppers (large)

olive oil

First make marinade the meat. Place onions in a food processor and process till liquid, discard any remaining onion pulp. Blend pepper, salt, olive oil, and onion juice in a bowl. Add cubed lamb pieces and marinade one day. Place marinaded lamb pieces onto a skewer and cook on grill, basting with more marinade fifteen minutes. While the meat is cooking you could prepare the Iskender plate. Warm pita on the grill on both sides and keep warm. When everything is ready later slice the pita into squares, divide into four portions and place as a layer on each plate. Crush garlic with the salt and add into yoghurt, blend well, add again salt to taste. Spoon onto the pita squares just before adding hot lamb kebabs. Cut tomatoes in half and grill slowly until hot, don't overcook, as they would become too soft and soggy. Repeat with the chilli peppers. Blend tomato puree with olive oil and pepper and heat in a small saucepan, add salt to taste, and drizzle over kebabs as it is the meat sauce. Garnish with the grilled tomatoes and chili peppers, and sprigs of fresh dark green parsley.

Shepherd's Salad

Ingredients





2 large tomatoes


1 medium onion

4 green pepper


1 cucumber


1/2 bunch parsley


1/4 bunch fresh mint


1 lemon (juice)


1/3 glass extra virgin olive


l tsp salt





Cooking Instructions





Slice the onion and press the onion slices by hand with some salt so that the bitterness of the onion is reduced. Rinse the onion under cold water and squeeze to get rid of the excess water. Dice the tomatoes, cucumber and slice pepperones . Chop parsley and mint leaves finely.Put all the chopped vegetables in a salad bowl and blend fine adding the salt. Add the lemon juice and olive oil dressing and toss well.

Shish Kebab

Ingredients


500 g lamb (cut into 4cm cubes)


For the Marinade:50 ml milk


3 tablespoons extra-virgin olive oil


1 small onion (grated)


saltblack pepper


3 tomatoes (halved)


3 Cubanelle peppers (halved and de-seeded)


1 piece onion (peeled and cut into 8 wedges)


Cooking Instructions


Whisk the marinade ingredients together in a bowl later pour over the lamb pieces and toss to combine. Cover the bowl and set aside for one hour to marinade before cooking. Meanwhile soak the skewers in a large bowl of cold water. When the lamb has marinaded thread the lamb pieces onto the skewer later place the skewers on your pre-heated barbecue along with the tomato halves, pepper halves and onion wedges. Turn the skewers at regular intervals to ensure even cooking and cook for almost 12 minutes. Serve the skewers on top of a pita bread and arrange the vegetables over the meat.