A refined variation from Gaziantep: finely ground beef mixed with crushed pistachios from the region, shaped around wide skewers, and grilled over coals. The pistachios add a lightly sweet crunch that complements the spiced meat. Serve it as a centerpiece for special occasions.
Lightly toast the Gaziantep pistachios in a dry skillet for a few minutes. Let them cool, then crush them coarsely, leaving some larger pieces.
In a large bowl, knead the ground beef, finely chopped tail fat, crushed pistachios, onion, red pepper powder, and salt thoroughly for 10 minutes.
Wet your hands with cold water. Press the mixture into a thin, even layer around wide, flat skewers.
Grill the skewers over glowing coals, turning them occasionally. Caution: If the heat is too low, the meat can cook before the pistachios toast. Keep the heat balanced and cook until the internal temperature reaches 71°C / 160°F.
Important: Do not grind the pistachios too finely; larger pieces keep their crunch when the kebabs are sliced. Caution: The pistachios brown quickly as you turn the skewers over the coals, so do not let the heat drop too low; the ground beef still needs to cook through.
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