Thinly sliced lamb spleen is marinated with olive oil, thyme, and Turkish red pepper flakes, then quickly grilled over hot coals. This practical snack takes inspiration from late-night menus at traditional Turkish diners.
Slice the lamb spleen 2 cm thick. Rub it well with the olive oil, thyme, Turkish red pepper flakes, salt, and black pepper.
Let the seasoned slices rest for 15 minutes so the seasonings can flavor the meat.
Place the slices over hot coals and grill quickly for 3 minutes per side, 6 minutes total. Do not overcook them, or they will toughen.
Squeeze lemon over the slices while hot and serve immediately.
Do not overcook the spleen; cooking it for more than 6 minutes can make its texture rubbery. Do not shorten the 15-minute marinating time, which allows the seasonings to flavor the meat.
Kekik bulamadığım için kuru nane kullandım, tat beklediğimden daha keskin çıktı ama fena olmadı. Pul biberi de yarıya indirdim, yoksa çok acı olacaktı; bir dahaki sefere taze nane ile de deneyeceğim.
Dilimleri kalın kestiğim için 6 dakika yetmedi, içi çiğ kaldı ve tekrar ateşe koymam gerekti. İnce kesince ikinci denemede tam kıvamında pişti, dilimleri 1 santimetreyi geçmemek en iyi sonucu veriyor.
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