📝 About This Recipe
Tracing its roots back to the nomadic fires of Central Asia and the grand kitchens of the Ottoman Empire, the Shish Kebab is the ultimate expression of open-flame mastery. This recipe features tender leg of lamb marinated in a rich blend of yogurt, aromatic Aleppo pepper, and earthy cumin to ensure every morsel is succulent and deeply flavorful. Charred to perfection alongside vibrant vegetables, it offers a smoky, melt-in-your-mouth experience that defines the heart of Middle Eastern grilling.
🥗 Ingredients
The Meat
- 2 pounds Lamb Leg or Shoulder (boneless, trimmed of excess gristle and cut into 1.5-inch cubes)
The Marinade
- 1/2 cup Full-fat Greek Yogurt (acts as a tenderizer)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Tomato Paste (for color and umami)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 teaspoons Aleppo Pepper or Paprika (use smoked paprika for extra depth)
- 1 teaspoon Ground Cumin (toasted)
- 1 teaspoon Dried Oregano (preferably Turkish or Greek)
- 1.5 teaspoons Kosher Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
Vegetables for Skewering
- 2 large Red Onion (cut into 1-inch petals)
- 2 medium Bell Peppers (mixture of red and green, cut into squares)
- 12-15 pieces Cherry Tomatoes (kept whole)
👨🍳 Instructions
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1
In a large glass mixing bowl, whisk together the Greek yogurt, olive oil, minced garlic, tomato paste, and lemon juice until smooth.
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2
Add the Aleppo pepper, cumin, oregano, salt, and black pepper to the yogurt mixture, stirring well to create a vibrant, aromatic marinade.
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3
Place the cubed lamb into the bowl and massage the marinade into the meat with your hands (wear gloves if desired) until every piece is thoroughly coated.
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4
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though 24 hours is ideal for the most tender results.
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5
If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
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6
Remove the lamb from the refrigerator 30 minutes before cooking to take the chill off, ensuring even cooking.
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7
Thread the lamb onto the skewers, alternating with the onion petals, bell pepper squares, and cherry tomatoes. Do not crowd the pieces too tightly; leave a tiny gap for heat circulation.
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8
Preheat your grill (charcoal is preferred for authenticity) to medium-high heat, roughly 400-450°F (200-230°C).
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9
Lightly oil the grill grates using a rolled-up paper towel dipped in vegetable oil and held with tongs.
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10
Place the skewers on the grill. Sear for 3-4 minutes on the first side without moving them to develop a nice crust.
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11
Rotate the skewers 90 degrees every 3 minutes, cooking for a total of 12-15 minutes until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare/medium.
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12
Remove the skewers from the grill and transfer them to a warm platter. Tent loosely with foil and let the meat rest for 5 minutes to allow the juices to redistribute.
💡 Chef's Tips
For the best texture, use lamb leg; it has the perfect fat-to-meat ratio for high-heat grilling. Don't skip the yogurt in the marinade—the lactic acid breaks down the proteins much more gently than vinegar or citrus alone. If using metal skewers, choose flat ones rather than round ones; this prevents the meat and vegetables from spinning when you flip them. Ensure your grill is truly hot before starting; the goal is a charred exterior and a juicy, pink interior. Leftover lamb makes incredible wraps the next day when paired with a fresh garlic sauce.
🍽️ Serving Suggestions
Serve over a bed of fluffy saffron basmati rice or buttery bulgur pilaf. Accompany with warm, charred pita or lavash bread for making mini-wraps. Provide a side of cool tzatziki or a simple tahini-lemon sauce for dipping. Pair with a crisp Shepherd’s Salad (coban salatasi) made of finely diced cucumbers, tomatoes, and parsley. A glass of robust red wine like a Syrah or a traditional salty yogurt drink (Ayran) cuts through the richness beautifully.