Juicy Turkish Lamb Shish Kebabs - Learn How to Make Homemade Lamb Skewers
Lamb Shish Kebab (or Shish Kabob) is a very popular Turkish / Middle Eastern dish typically served in restaurants or takeaway kebab shops.
This short video explains how to make your homemade version of this lamb skewers from scratch with a few ingredients.
Full recipe @ https://cookingorgeous.com/blog/lamb-...
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My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. With a career spanning 15 years in the culinary industry coupled with 30 years of home cooking, my YouTube channel is a wonderful collection of culinary wisdom. I take pride in offering delightful recipes that range from hearty entrees to luxurious desserts, all crafted to spark creativity in your kitchen and bring joy to the table.
INGREDIENTS
For the Marinade
▢ 1 large onion
▢ 1 tablespoon tomato paste
▢ 1 tablespoon red pepper paste (optional) (replace with tomato paste if you prefer)
▢ 120 ml semi-skimmed or full-fat milk (½ cup)
▢ 100 ml olive oil (6-7 tbsp)
▢ 1 teaspoon flaked chili (adjust to your taste)
▢ 1 teaspoon freshly ground black pepper
▢ ½ tablespoon salt
For the Lamb Shish
▢ 800 g lamb (shoulder, leg or neck fillet) (cut in 4-5 cm cubes)
▢ 1 bell pepper (or 4 Turkish green chilies)
▢ 1 red onion
▢ 2 medium tomatoes (or 8 cherry tomatoes)
INSTRUCTIONS
Preparing the Marinade
Peel and finely grate the onion or blitz in a food processor.
Juice the grated/blitzed onion using a clean kitchen cloth or a fine sieve.
Put the onion juice in a bowl and add the rest of the marinade ingredients, mix well to combine.
Add the lamb cubes and cover with marinade.
Cover the bowl with a lid or cling film and keep in the fridge to marinade ideally overnight or a minimum of 6 hours.
Making the Shish Kebabs
Peel and cut the red onion into cubes similar size to the lamb.
Wash and cut the bell pepper the same as the onions. If using Turkish chilies, slice them into 4 pieces.
Wash the tomatoes and cut into 6 wedges each. Keep whole if using cherry tomatoes.
Thread the lamb and vegetables onto metal or soaked bamboo kebab skewers separately as lamb has a longer cooking time than the vegetables.
Cook the lamb kebabs on the BBQ or the griddle for 15-18 minutes and the vegetables for 10-12 minutes.
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