Turkish Lamb Shish Kebab (Grilled Lamb Skewers)

Grilled lamb skewers aka shish kebab. Traditionally presented with sumac onions, fire roasted or fresh tomatoes and parsley.

Turkish Lamb Shish Kebab (Grilled Lamb Skewers)

Lamb shish kebab is one of Turkey's most iconic street foods.. Marinated lamb cubes are skewered and grilled to tender perfection.

5 from 4 votes

Print Pin

Course: Dinner

Cuisine: Turkish

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings:

Calories: 442kcal

Author: Milena Perrine

Ingredients

LAMB SKEWERS

1.5 lbs boneless lamb shoulder or sirloin, or leg
3 cups cherry or plum tomatoes optional*
2 tablespoon high-smoking point oil to brush the grill grates

SHISH KEBAB MARINADE

1 cup plain yogurt**
¼ cup extra virgin olive oil
1 teaspoon cumin
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon pepper
3 cloves garlic minced

SUMAC ONION

1 large yellow or white onion
1 tablespoon sumac seasoning or combination of za'atar and sumac seasonings***

Instructions

Trim excess fat from the lamb and cut into cubes, just over an inch large. (Leave some fat, it is flavor).
Mix the marinade ingredients and coat the cubed lamb. Marinate refrigerated and covered in a nonreactive container for up to 24 hours.
Thread skewers with lamb cubes and discard any remaining marinade. Thread separate skewers with mini tomatoes (if using).
Heat grill to medium-high. Brush the grates with high-smoking point oil to create and non-stick surface. Grill the shish kebabs over direct heat, turning frequently for about 8 to 12 minutes. Grill the tomatoes for as long as needed, depending on your preference for doneness.
Let the lamb skewers rest. Shave onion and toss with sumac or sumac+ za'atar mixture.
Serve the shish kebabs alongside the onion, garnished with fresh parsley and accompanied with flat bread such as lavash or pita.

Notes

*Traditionally only lamb cubes are skewered. You can prepare optional tomato skewers and grill them separately (they will cook faster than the lamb).

**Use whole milk plain yogurt cultured with plenty of L. Bulgaricus. Greek yogurt is not the right choice here. The lactic acid produced by the L. Bulgaricus will tenderize the lamb and also mitigate its strong gamy taste.

***Substitute lemon zest and a squeeze of lemon juice for sumac.

We recommend that you use stainless skewers with blade shape as the best shish kebab sticks for the job.

Nutrition