Lamb Shish Kebab


  • 500g lamb leg or shoulder, sinew removed (if not done already), cut into 4cm pieces 
  • 1 tbsp thick set / natural yoghurt
  • 1 tbsp sweet turkish red pepper paste (you can use tomato purée if you don’t have any) 
  • 1 tbsp olive oil
  • 1/2 tsp pul biber / (Turkish / Aleppo) red pepper flakes 
  • 1/2 tsp paprika
  • 1/4 tsp summak (sumac)
  • 1/4 tsp dried oregano
  • 1/4 tsp ground cumin 


1. Mix everything other than the lamb, together in a bowl. Coat all of the lamb pieces in the marinade, cover and refrigerate for a minimum of 4 hrs, best overnight. 

2. Take the lamb out of the fridge an hour before cooking to bring to room temp. 

3. If using wooden skewers, soak in water for 30 mins. 

4. Thread the lamb onto 4 skewers, sprinkle a little salt over the kebabs, put your grill onto a medium to high heat and grill / BBQ for 10-12 mins turning once or twice. 

5. Brush the kebabs with a little olive oil and lemon juice mix to serve, and sprinkle with pul biber, summak, fresh parsley and thyme / dried oregano. 

6. We had ours with a garlic and lemon tahini dip and sautéed spinach with brown rice. 

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