How to make authentic kebab just like that sold at street stalls in Turkey.
When it comes to skewered meat people always seem to think that the word kebab is synonymous with skewer or a stick. This is incorrect. The Internet is full of erroneous explanations of what kebab is.
KEBAB (GRILLED LAMB SKEWERS)
Recreate one of Turkey’s most iconic street foods – lamb kebab. Marinated lamb cubes are tender and flavorful, skewered and grilled to perfection.
yield: 3
prep time: 10 MINUTES
cook time: 12 MINUTES
total time: 22 MINUTES
INGREDIENTS
LAMB
- 1.5 lbs boneless lamb shoulder (or sirloin, or leg)
- 4 tomatoes (optional)
- 2 tbsp high-smoking point oil to brush the grill grates
SHISH MARINADE
- 1 cup plain yogurt
- 1/4 cup extra virgin olive oil
- 1 tsp cumin
- 1 tsp red pepper flakes
- 1 tsp salt
- 1 tsp pepper
- 3 cloves garlic, minced
SUMAC ONION
- 1 large yellow or white onion
- 1 tbsp sumac seasoning (or combination of za’atar and sumac seasonings)
INSTRUCTIONS
1. Trim excess fat from the lamb and cut into cubes, just over an inch large. (Leave some fat, it is flavor).
2. Mix the marinade ingredients and coat the cubed lamb. Marinate refrigerated and covered in a nonreactive container for up to 24 hours.
3. Thread skewers with lamb cubes and discard any remaining marinade. Thread separate skewers with mini tomatoes (if using).
4. Heat grill to medium-high. Brush the grates with high-smoking point oil to create and non-stick surface. Grill the shish kebabs over direct heat, turning frequently for about 8 to 12 minutes. Grill the tomatoes for as long as needed, depending on your preference for doneness.
5. Let the lamb skewers rest. Shave onion and toss with sumac or sumac+ za’atar mixture.
6. Serve the shish kebabs alongside the onion, garnished with fresh parsley and accompanied with flat bread such as pita enjoy.
