Turkish · Lunch · Dinner
Shish Kebab
Şiş Kebap
Tender cubes of lean lamb leg marinated in grated onion, tomato paste and warm Turkish spices, then grilled on skewers with peppers and tomatoes. Served with a tangy sumac onion and parsley salad.
- Prep
- 80 min
- Cook
- 12 min
- Total
- 92 min
- Serves
- 4
Calories come from: Carbs 18% · Fat 35% · Protein 47%
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Ingredients
For 4 servings- 600 gLean boneless lamb leg, trimmed and cut into 3 cm cubes
- 1 medium150 gYellow onion, finely grated
- 2 cloves6 gGarlic, crushed
- 1 tbsp14 gOlive oil
- 1 tbsp16 gTomato paste
- 1 tspTurkish red pepper flakes (pul biber)
- 1 tspGround cumin
- 1 tspDried oregano
- 1/2 tspGround black pepper
- 1 tsp6 gSalt
- 2 long or 1 large bell150 gGreen peppers, cut into 3 cm pieces
- 1 1/3 cups200 gCherry tomatoes
- 1 small100 gRed onion, thinly sliced
- 1 tspGround sumac
- 1/2 cup15 gFresh flat-leaf parsley, chopped
- 1 tbsp15 gLemon juice
Steps
- 1
Trim any visible fat from the lamb and cut it into even 3 cm cubes.
- 2
In a bowl, mix the grated onion, garlic, olive oil, tomato paste, pepper flakes, cumin, oregano, black pepper and salt.
- 3
Add the lamb, toss to coat well, cover and refrigerate for at least 1 hour.
- 4
If using wooden skewers, soak them in water while the lamb marinates.
- 5
Toss the sliced red onion with the sumac, parsley and lemon juice, then set aside.
- 6
Heat a grill, barbecue or grill pan to high heat.
- 7
Thread the lamb cubes onto skewers, alternating with pieces of green pepper, and thread the cherry tomatoes onto separate skewers.
- 8
Grill the lamb skewers for 10-12 minutes, turning every few minutes, until charred outside and at least 63 °C / 145 °F inside.
- 9
Grill the tomato skewers for 4-5 minutes until blistered.
- 10
Rest the lamb for 3 minutes, then serve with the tomatoes and sumac onion salad.
Swaps, storage and make-ahead
Swaps
- Use boneless skinless chicken thighs instead of lamb for a milder, easier-to-find option, grilling until 74 °C / 165 °F inside.
- Swap the lamb for firm tofu cubes or large mushrooms to make it vegan, since the marinade and salad have no animal products.
- Replace pul biber with a mix of sweet paprika and a pinch of chilli flakes if you can't find Turkish pepper flakes.
- Use lime juice or red wine vinegar instead of lemon juice in the onion salad.
Storage
Refrigerate leftover lamb and vegetables in a covered container within 2 hours and eat within 3 to 4 days, reheating until steaming hot. The sumac onion salad is best eaten fresh but keeps a day in the fridge, though it will soften.
Make ahead
Marinate the lamb up to 24 hours ahead in the fridge, and slice the red onion a few hours in advance, adding the parsley, sumac and lemon just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (320 g) | Per 100 g | |
|---|---|---|
| Calories | 277 kcal | 87 kcal |
| Protein | 32.9 g | 10.3 g |
| Carbohydrates | 12.3 g | 3.8 g |
| of which sugars | 5.9 g | 1.8 g |
| Fiber | 3.1 g | 1 g |
| Fat | 10.6 g | 3.3 g |
| of which saturated | 3 g | 0.9 g |
| Sodium | 699 mg | 218 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
