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authentic Turkish Shish Kebab

Turkish Shish Kebab

This is the real-deal Anatolian şiş kebap: cubes of well-marbled lamb shoulder bathed in olive oil, grated onion juice, yogurt, and warm spices, then seared over charcoal until the edges char and the centers stay blushing pink. Tomatoes and onions ride their own skewers so nothing turns to mush. Served on warm lavash with sumac onions, this is smoky, juicy, and unapologetically classic.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 5 hours 42 minutes
Servings: 4 People
Course: Main Course
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb boneless lamb shoulder trimmed and cut into 1.25 inch cubes
  • 1 large yellow onion grated, juice reserved
  • 3 tbsp olive oil extra virgin
  • 2 tbsp plain whole milk yogurt
  • 4 cloves garlic minced
  • 1.5 tsp ground cumin
  • 1.5 tsp sweet paprika or Aleppo pepper
  • 1 tsp sumac plus more for serving
  • 1.5 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 4 medium Roma tomatoes halved
  • 2 medium red onions 1 cut into 1.25 inch wedges, 1 thinly sliced for garnish
  • 3 long green peppers sivri biber or Anaheim, left whole
  • 0.25 cup flat-leaf parsley chopped
  • 4 sheets lavash bread or 4 pita
  • 1 tbsp butter melted, for basting

Equipment

  • 6 long flat metal skewers şiş style preferred
  • 1 charcoal grill with hardwood lump charcoal
  • 1 Large mixing bowl
  • 1 box grater
  • 1 fine mesh strainer for onion juice

Method
 

  1. Pat the lamb cubes dry with paper towels and place in a large bowl.
  2. Grate the yellow onion on the large holes of a box grater. Press the pulp through a fine mesh strainer over the lamb to capture the juice, then discard the pulp.
  3. Add the olive oil, yogurt, minced garlic, cumin, paprika, sumac, salt, and black pepper to the bowl. Toss until every cube is evenly coated. Cover and refrigerate 4 to 6 hours, no longer.
  4. About 45 minutes before cooking, light a chimney of hardwood charcoal. When the coals are fully ashed over and glowing, spread them in an even bed and let the grates heat for 5 minutes.
  5. Pull the lamb from the fridge and let it sit at room temperature for 20 minutes. Thread the cubes tightly onto flat metal skewers, leaving a quarter inch gap between each piece so they sear rather than steam.
  6. Thread the tomato halves and red onion wedges onto separate skewers. Leave the long green peppers whole to grill directly on the grate.
  7. Place the lamb skewers over the hottest part of the coals. Grill 8 to 12 minutes total, turning every 2 minutes, brushing lightly with melted butter on the final turn. The lamb should be deeply charred outside and just blushing pink inside, about 130 F.
  8. Add the tomato and onion skewers and the whole peppers to the grill during the last 6 minutes, turning until softened and blistered.
  9. Lay the lavash directly on a warm platter and rest the cooked skewers on top so the bread soaks up the juices. Tent loosely with foil for 3 minutes.
  10. Toss the thinly sliced red onion with chopped parsley and a heavy pinch of sumac. Slide the lamb off the skewers, scatter with the sumac onions, and serve immediately with the grilled vegetables and lavash.

Notes

  • Use lamb shoulder for the best fat-to-meat ratio; lean leg works but baste more often.
  • Soak wooden skewers 30 minutes if you do not have flat metal şiş skewers.
  • Grate the onion and squeeze the juice through cheesecloth — the juice tenderizes, the pulp can burn.
  • Do not marinate longer than 8 hours or the texture turns pasty.
  • Rest the skewers directly on lavash so the bread catches every drop of juice.