Turkish Shish Kebab at Home
This recipe guides you through creating authentic Turkish Shish Kebab, featuring tender, marinated lamb or beef cubes skewered with fresh vegetables and grilled to perfection. It's a flavorful journey to the heart of Turkish cuisine, perfect for home chefs.
Ingredients
- 1.5 lb lamb or beef (sirloin leg)
- 0.5 cup olive oil extra virgin
- 0.25 cup plain yogurt full-fat
- 2 tbsp tomato paste
- 1 tbsp paprika sweet
- 1 tsp cumin ground
- 0.5 tsp dried oregano
- 0.25 tsp red pepper flakes optional
- 4 cloves garlic minced
- 1 large onion grated or finely chopped
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 1 large bell pepper any color
- 1 large red onion cut into 1-inch pieces
- 1 pint cherry tomatoes optional
Instructions
- In a large bowl, combine the olive oil, yogurt, tomato paste, paprika, cumin, oregano, red pepper flakes (if using), minced garlic, grated onion, salt, and black pepper. Mix well to create the marinade.
- Add the cubed lamb or beef to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, allowing the flavors to meld and the meat to tenderize.
- Preheat your grill to medium-high heat. If using wooden skewers, make sure they have been soaked in water.
- Thread the marinated meat onto skewers, alternating with bell pepper pieces, red onion pieces, and cherry tomatoes (if using). Do not overcrowd the skewers.
- Lightly oil the grill grates. Place the skewers on the hot grill. Cook for 8-12 minutes, turning occasionally, until the meat is browned on all sides and cooked to your desired doneness. For medium-rare, the internal temperature should be around 130-135°F (54-57°C).
- Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and flavorful meat.
Notes
For best flavor, marinate the meat for at least 4 hours, or preferably overnight. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Serve with warm pita bread, a fresh tomato and cucumber salad, and a dollop of creamy tzatziki or plain yogurt.