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 yogurt, olive oil, salt, black pepper, and cumin.

2. 02

   Step 02

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

3. 03

   Refrigerate

   Coat the cut meat and tail fat in the marinade, cover with plastic wrap, and let rest in the refrigerator 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

   Grill over charcoal or high heat

   Heat a charcoal grill over high heat or set the oven's broil setting to 250°C. Place the skewers over the grill and cook for 10-12 minutes, turning occasionally, until evenly cooked on all sides. The exterior should be a dark brown-charcoal color, and the interior should remain juicy.

6. 06

   Charring

   During 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 top of the lavash bread and arrange the charred tomatoes and peppers alongside. Garnish with sliced red onion rings and sumac, and serve hot.