Shish Kebab

Be the first to rate

(No Ratings Yet)

Loading...

Shish Kebab is the iconic Turkish grilled skewer of tender marinated lamb and vegetables, traditionally cooked over hot charcoal. A yogurt-based marinade tenderizes the meat and gives it a subtle tang, while a quick sear over high heat produces a deeply smoky, lightly charred crust. Serve with flatbread, sumac onions, and a squeeze of lemon for an authentic Anatolian experience.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 11 gCarbs
• 2 gFiber
• 6 gSugar
• 34 gProtein
• 640 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Lamb and Marinade

• 1.5 lb (700 g) boneless lamb shoulder, cut into 1.5-inch cubes
• 1 cup plain whole-milk yogurt
• 3 tablespoons olive oil
• 2 tablespoons tomato paste
• 3 cloves garlic, finely grated
• 1 small onion, grated and squeezed
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Skewers

• 1 large green bell pepper, cut into 1.5-inch pieces
• 1 large red bell pepper, cut into 1.5-inch pieces
• 1 large red onion, cut into 1.5-inch wedges
• 8 cherry tomatoes
• 2 tablespoons olive oil, for brushing
• 1 teaspoon kosher salt
• Flatbread, sumac onions, and lemon wedges, for serving

Directions

1. In a large bowl, whisk together the yogurt, olive oil, tomato paste, grated garlic, grated onion, lemon juice, cumin, paprika, salt, and pepper until smooth. Add the lamb cubes and toss until evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
2. If using wooden or bamboo skewers, soak them in water for at least 30 minutes. Prepare a charcoal or gas grill for high direct heat (around 450 to 500 degrees F).
3. Thread the marinated lamb onto the skewers, alternating with pieces of green pepper, red pepper, red onion, and cherry tomatoes, leaving a little space between each piece so the heat circulates. Brush the vegetables lightly with olive oil and sprinkle with salt.
4. Place the skewers on the hottest part of the grill. Cook for 2 to 3 minutes per side, turning carefully with tongs, until the lamb is well-seared on the outside and reaches an internal temperature of 145 degrees F for medium.
5. Move the skewers to a slightly cooler part of the grill if the exterior chars too quickly, and continue cooking 1 to 2 minutes more to finish. The vegetables should be tender with light char marks.
6. Transfer the kebabs to a platter, cover loosely with foil, and let rest for 5 minutes to redistribute the juices.
7. Serve immediately on warm flatbread with a generous sprinkle of sumac onions, grilled tomato and pepper pieces, and lemon wedges for squeezing over the top.
8. Pair with rice pilaf, grilled eggplant salad, or a simple shepherd's salad of diced tomato, cucumber, parsley, and lemon for a complete Turkish spread.

Cook’s Notes

• Use lamb shoulder rather than leg for the juiciest, most forgiving kebab; its fat content keeps the meat moist over high heat.
• Do not skip the overnight marinade; the yogurt's lactic acid tenderizes the lamb far more effectively than oil- or vinegar-based marinades.
• If you do not have a grill, sear the skewers in a screaming-hot cast-iron grill pan, finishing in a 425 degrees F oven for 3 to 4 minutes.
• Serve with classic sumac onions: thinly slice a red onion, toss with 1 teaspoon sumac, the juice of half a lemon, and a pinch of salt, and let sit for 10 minutes.
• Soak wooden skewers for at least 30 minutes and use flat skewers if possible so the lamb does not spin while grilling.

You might also like

European

Turkish Stuffed Flatbread with Spinach and Feta

European

Muhammara Roasted Red Pepper Dip

European

Turkish Kofte Meatballs

European

Turkish White Bean Stew