Turkish Lamb Kebabs

Turkish lamb kebabs, or “şiş kebap,” are a cornerstone of Turkish cuisine, representing centuries of grilling tradition perfected by Ottoman cooks. These succulent skewers showcase the Turkish mastery of spice blends and grilling techniques, where tender lamb is marinated in aromatic spices and grilled to smoky perfection. Whether enjoyed at a street cart in Istanbul or at your backyard grill, these kebabs deliver bold, satisfying flavors that transport you to the Mediterranean.

Why You’ll Love This Recipe

• Incredibly Flavorful: The marinade infuses the lamb with complex Middle Eastern spices
• Tender and Juicy: Proper marinating and grilling technique ensures moist, tender meat
• Perfect for Grilling: A showstopper at summer barbecues and outdoor gatherings
• Versatile Serving Options: Serve with rice, flatbread, or as part of a mezze spread

Ingredients

For the Kebabs:

• 2½ pounds boneless lamb leg or shoulder, cut into 1½-inch cubes
• 2 red bell peppers, cut into 1½-inch pieces
• 2 medium red onions, cut into wedges
• 8-10 metal or wooden skewers (if using wooden, soak for 30 minutes)

For the Marinade:

• ⅓ cup olive oil
• ⅓ cup plain yogurt
• 4 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• ½ teaspoon ground cinnamon
• ½ teaspoon cayenne pepper
• 2 teaspoons salt
• 1 teaspoon black pepper

For Serving:

• Fresh parsley, chopped
• Lemon wedges
• Sumac (optional)
• Flatbread or pita
• Tzatziki or yogurt sauce

Instructions

1. Prepare the Marinade: In a large bowl, whisk together olive oil, yogurt, minced garlic, lemon juice, cumin, paprika, coriander, oregano, cinnamon, cayenne, salt, and black pepper until well combined.
2. Marinate the Lamb: Add lamb cubes to the marinade, tossing to coat every piece thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer marination allows flavors to penetrate deeply.
3. Prepare for Grilling: Remove lamb from refrigerator 30 minutes before grilling to bring to room temperature. This ensures even cooking.
4. Assemble Skewers: Thread lamb cubes onto skewers, alternating with bell pepper pieces and onion wedges. Leave a small space between pieces for even heat circulation. Don’t pack them too tightly.
5. Preheat the Grill: Heat your grill to high heat (about 450-500°F). Clean and oil the grates to prevent sticking.
6. Grill the Kebabs: Place skewers on the hot grill. Cook for 10-12 minutes total, turning every 2-3 minutes to ensure all sides are charred and caramelized. The lamb should reach an internal temperature of 145°F for medium-rare or 160°F for medium.
7. Rest: Remove kebabs from the grill and let rest for 5 minutes. This allows juices to redistribute throughout the meat.
8. Serve: Slide the meat and vegetables off the skewers onto a serving platter. Garnish with chopped fresh parsley, a sprinkle of sumac if using, and lemon wedges. Serve with warm flatbread and yogurt sauce.

Pro Tips

• Choose the Right Cut: Lamb shoulder has more fat and flavor than leg, making it more forgiving on the grill. However, leg is leaner if you prefer less fat.
• Don’t Overcook: Lamb is best enjoyed at medium or medium-rare. Overcooking makes it tough and dry. Use a meat thermometer to ensure perfect doneness.
• Let It Char: Don’t be afraid of a good char on the meat. The caramelization adds incredible flavor. Just avoid burning by monitoring closely and turning frequently.

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