📝 About This Recipe
Transport your senses to the bustling spice bazaars of the Levant with these succulent, flame-kissed lamb skewers. This authentic recipe uses tender leg of lamb marinated in a rich blend of Turkish pepper paste, aromatic spices, and tangy yogurt to ensure every bite is melt-in-your-mouth tender. Perfectly charred on the outside and juicy within, these kebabs represent the pinnacle of Middle Eastern grilling traditions.
🥗 Ingredients
The Lamb
- 2 lbs Boneless Leg of Lamb (trimmed of excess silver skin and cut into 1.5-inch cubes)
- 4 oz Lamb Tail Fat (optional) (cut into small squares for authentic flavor and moisture)
The Marinade
- 1/2 cup Greek Yogurt (full fat preferred for enzyme tenderization)
- 1/4 cup Extra Virgin Olive Oil
- 1 tablespoon Biber Salçası (Turkish Pepper Paste) (mild or hot depending on preference)
- 4 cloves Garlic (grated or crushed into a paste)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano (rubbed between palms to release oils)
- 1/2 teaspoon Allspice
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
For the Skewers
- 1 large Red Onion (cut into petals)
- 2 pieces Green Bell Peppers (cut into 1.5-inch squares)
- 12 pieces Cherry Tomatoes (kept whole)
👨🍳 Instructions
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1
In a large glass mixing bowl, whisk together the yogurt, olive oil, pepper paste, garlic, lemon juice, and all the dry spices until a smooth, vibrant orange marinade forms.
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2
Pat the cubed lamb dry with paper towels. Add the lamb (and tail fat, if using) to the marinade bowl, tossing thoroughly to ensure every piece is evenly coated.
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3
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though overnight (up to 24 hours) is ideal for the most tender results.
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4
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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5
Remove the marinated lamb from the refrigerator 30 minutes before cooking to take the chill off, which ensures even cooking.
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6
Thread the lamb onto the skewers, alternating with onion petals and green pepper squares. Place a cherry tomato at the end of each skewer to act as a 'stopper'.
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7
Preheat your grill (charcoal is best for authenticity) to medium-high heat. You should only be able to hold your hand over the grate for 2-3 seconds.
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8
Lightly oil the grill grates. Place the skewers on the grill, ensuring they aren't overcrowded so the air can circulate.
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9
Grill for 3-4 minutes on the first side without moving them, allowing a deep brown crust to form.
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10
Rotate the skewers 90 degrees every 3 minutes. Total cooking time should be about 10-12 minutes for a perfect medium-rare to medium (145°F internal temperature).
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11
During the last minute of grilling, place your pita or flatbreads directly on top of the kebabs to warm them and soak up the flavorful vapors.
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12
Remove the skewers from the grill and transfer to a warm platter. Tent loosely with foil and let the meat rest for 5 minutes before serving.
💡 Chef's Tips
Don't cut the lamb cubes too small; 1.5 inches is the 'sweet spot' for a charred exterior and juicy pink interior. If you cannot find Turkish pepper paste (Biber Salçası), substitute with a mix of tomato paste and a pinch of cayenne or smoked paprika. Avoid packing the meat too tightly on the skewer; leave a tiny gap between pieces so the heat can cook the sides of the cubes. Use metal flat-blade skewers if possible; they hold the meat better and conduct heat to the center of the lamb. Always rest the meat; this allows the juices to redistribute so they don't run out when you take your first bite.
🍽️ Serving Suggestions
Serve over a bed of buttery Vermicelli Rice Pilaf to soak up the juices. Accompany with a side of Sumac Onions (thinly sliced red onions tossed with sumac and parsley). Provide a bowl of cool, garlicky Cacik (Turkish cucumber yogurt dip) for dipping. Serve with charred long green peppers and grilled halved tomatoes on the side. Pair with a glass of salty Ayran (yogurt drink) or a bold, tannic red wine like a Syrah.