Shish Kebab – Traditional Turkish Shish Kebab

Preparation

1. 01

   Step 01

   Prepare the marinade: squeeze the juice from the grated onion, then mix with strained yoghurt, olive oil, salt, black pepper and cumin.

2. 02

   Step 02

   Cut the lamb shoulder into 3-4 cm cubes and the tail fat into 2 cm cubes.

3. 03

   Resting in the fridge

   Coat the cut meat and tail fat in the marinade, cover with cling film and rest in the fridge for at least 2 hours (3 hours if possible).

4. 04

   Step 04

   Thread the marinated meat and tail fat onto metal skewers, alternating 3-4 pieces of meat with 1 piece of tail fat. Leave very little space between the pieces of meat.

5. 05

   Grilled over embers or on high heat

   Heat a charcoal grill on high, or set the oven grill to 250°C. Place the skewers on the grill and cook all sides evenly for 10-12 minutes, turning occasionally. The exterior should be dark brown and charred, while the interior should remain juicy.

6. 06

   Charring

   In the last 4-5 minutes, place the tomato slices and whole green peppers on the edge of the grill to char.

7. 07

   Step 07

   Place the skewers on lavash bread, with the charred tomatoes and peppers alongside. Garnish with red onion rings and sumac, and serve hot.