To begin, preheat your oven to 190°C (375°F). Take a large bowl and combine the cubed meat with diced onion, minced garlic, chopped tomatoes, and both green and red bell peppers. Add the sliced mushrooms to complete the vegetable base.

Add olive oil, ground cumin, black pepper, and a pinch of red pepper flakes to the meat and vegetable mixture. Season with salt, mixing well to ensure the spices coat all ingredients. Let this sit for 10-15 minutes to allow the flavours to meld.

Pour 1 cup of beef or vegetable broth over the seasoned meat and vegetables, stirring to incorporate the liquid evenly. This will help keep the ingredients moist during the cooking process.

Carefully transfer the mixture into a clay or ceramic pot, leaving a small space at the top to prevent overflows during cooking. Traditionally, Testi Kebab is cooked in a sealed clay pot, which helps lock in steam and flavours, ensuring tender results.

Seal the top of the pot with aluminium foil or, if available, a small disc of dough. This cover will retain the steam and pressure within the pot, enhancing tenderness. Place the pot on a baking tray to catch any drips.

Place the baking tray in the preheated oven and bake for 1.5 to 2 hours. Avoid opening the foil or dough seal during cooking, as this could release essential steam and slow down the cooking process.

After baking, remove the pot from the oven and let it sit for a few minutes to settle. Carefully open the seal (watch out for steam) and check if the meat is tender and fully cooked. If necessary, return the pot to the oven for an additional 15-20 minutes.

Serve the Testi Kebab directly from the clay pot for an authentic presentation. Garnish with freshly chopped parsley and accompany with warm Turkish bread or rice. This dish’s rich, savoury flavours pair beautifully with a cool yogurt side.