Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
The Turkish pantry
Pepper (green)
Fresh green peppers vary in shape, wall thickness and possible heat.
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A shopping overview of fresh green peppers. Long pointed peppers, çarliston and green bell peppers differ in shape, wall thickness and possible heat.
Types & forms
Sivri
Long pointed pepper; ask whether the batch is mild or hot.
Çarliston
A longer broader shopping option; confirm heat with the seller.
Green bell · comparison
Thicker walls and a wider shape; its nutrition reference is identified separately.
What to look for when buying
- Choose firm peppers without mold, leaking patches or soft collapse.
- Green color and pointed shape do not guarantee mildness.
Prepare & cook
- Rinse before cutting; remove stalk and seeds when the recipe specifies chopped flesh.
- Chop finely for etliekmek; retain the whole form for the grilled accompaniment when directed.
Store it well
- Refrigerate whole peppers dry in the vegetable drawer.
- Cover and refrigerate cut pepper promptly.
Substitutions depend on the dish
Mild bell pepper in chopped topping
Changes wall thickness and moisture. Chop finely and judge the topping consistency.
Nutrition
Raw sweet green bell pepper [1]
| Nutrient | Amount |
|---|---|
| Energy | 20 kcal |
| Protein | 0.86 g |
| Total fat | 0.17 g |
| Saturated fat | 0.06 g |
| Carbohydrate | 4.64 g |
| Dietary fiber | 1.7 g |
| Total sugars | 2.4 g |
| Sodium | 3 mg |
| Cholesterol | 0 mg |
| Calcium | 10 mg |
| Iron | 0.34 mg |
| Potassium | 175 mg |
| Vitamin D | 0 µg |
Bell-pepper comparison within this overview, not a nutrient analysis of sivri or çarliston peppers. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
Our recipes use green pepper both in a chopped topping and beside skewers. The required preparation remains on the recipe line.
Cook with Pepper (green)
Konya-Style Flatbread with Meat
Thin, open flatbread topped with finely minced beef, tomato, green pepper, onion and parsley, adapted for a home oven.
Aksaray Tava
Small pieces of lamb baked with tomatoes, green peppers and whole garlic in a rich tomato and pepper sauce, served with warm lavaş.
Baba Ganoush
Coarsely chopped charred eggplant, peppers and tomato with garlic, olive oil and lemon.
Baked Lamb and Eggplant Tray Kebab
Finely chopped vegetables mixed with ground lamb and baked in a thin layer over sliced eggplant.
Baked Sea Bream
Whole sea bream roasted with thin potatoes, tomato, green pepper and lemon.
Beef Döner
Thin layers of seasoned beef and mince, chilled into a roll, sliced and quickly browned in a skillet. This is a skillet adaptation of layered döner. A restaurant spit uses a different cooking process. Slice only when the roll is firm but safely cuttable; never force a knife through a solid frozen block.
Chicken Skewers
Yogurt-marinated chicken thighs grilled with peppers and served on warm lavash.
Coiled Beef Börek
Golden coils of thin yufka filled with seasoned minced beef, onion and green pepper.
Eggplant and Lamb Kebab
Alternating eggplant rounds and lamb patties roasted with tomatoes and green peppers. This oven adaptation follows the alternating meat-and-eggplant arrangement documented in Kilis. Use a shallow dish and avoid packing so tightly that the vegetables steam without softening.
Eggplant and Pepper in Tomato Sauce
Tender browned eggplant and green peppers dressed with a chunky garlic-tomato sauce.
Eggplant Stuffed with Meat
Soft eggplants filled with beef, onion, peppers and tomato, baked in a light tomato sauce.