Turkish Shish Kabab Recipe (Kuzu şiş)

       

Turkish Shish Kabab Recipe

       Marinated & Grilled Lamb Recipe (Shish Kabab)

      According to some historians; Kabas are very yummy and delicious food that are originated in Anatolian Cuisine. On the other hand, some of historians say that origin of kabab, especially shish kabab comes from Persian/Iranian. There is no problem, because we believe that it belongs to us and we really love shish kabab and every kind of kababs very much. Actually, there are numerous types of kababs in Anatolian Cuisine, but Western Community knows only the "Shish Kabab/şiş kebap" and "Doner Kabab/Döner Kebap".

Marinated & Grilled Lamb Recipe 

         What is Shish Kabab?

       Shish Kabab is grilled cubes of skewered meat (beef meat, lamb meat and chicken meat). In Turkey, if people want to entertaining at weekends and looking to switchup their weekdays meals, "Shish Kabab" comes number one as a master dish on the list of meals. Generally, boneless leg of lamb is prefered for the shish kabab. It is optional; if you like fatty meat, you can use your meat with its fat, but Lean meat (fat trimmed) is perfect for the shish kabab. You also like our Oven-baked-lamb-chops , Steak-and-potatoes-one-pot , Turkish-chicken-shish-kabab-recipe , Beef-or-Mutton-Kavurma ,

         How to Make Turkish Shish Kabab?

         In this post, we are going to share our very yummy and tasty "Turkish Shish Kabab Recipe".

         Ingredients:

        Serve: 6 servings, Preparation Time:10-15 minutes Cooking Time:15-17 minutes, Cuisine: Mediterranean/Anatolian Cuisine,

        For the Marinade:

        - 1/4 Cup Olive oil,
        - 1 Tablespoon Tomato paste,
        - Half or 1 Cup yogurt, you like our Homemade-yogurt-recipe
        - 2 Cloves Garlic, thinly sliced or grated,
        - 1 Teaspoon Dried Thyme,
        - 1 Teaspoon Ground Cumin, (it is optional)
        - 1 Teaspoon Ground Black Pepper, 
        - 1 Teaspoon Red pepper flakes,
        - A little salt, (1 pinch)

       For the Shish Kabab:

      - 500-600 gr boneless leg of lamb meat, cubed it up,
      - 200-250 gr Tail fat of lamb, cubed it up, (we recommend that to use tail fat cubes with lamb meat cubes. It really add extra flavour to shish kabab)
      -6-8 metal or wooden skewers,

Turkish Shish Kabab Preparation

       Preparation:

       First of all, chop lamb meat and tail fat into mini cubes (cut into 5cm-2"- cubes). Then, wash the meat and drain. After the meat chopped process, Combine marinade ingredients (Olive oil, yogurt, garlick, tomato paste, dried thyme, ground black pepper, red pepper flakes, ) in a large and deep bowl and mix the combine very well. Then add your meats (not tail fat cubes now, we use it only cooking process) to a large and deep bowl. Mix your meat and marinade mixture very well. Then, put this mixture in the fridge for up to two or three hours. Then, take your meat and marinade mixture out of the refrigerator and let them get up to room temperature. Then, dip chopped meat cubes and tail fat cubes on the wood skewers (one by one: like meat then tail fat). If you still have marinade mixture into bowl. Pour it onto meat-tail fat skewers. Now, time is grilling time. The grilling time is really up to you and it all depends on your how you, your family members and how your guests enjoy their meat. Actually, the good thing is either lamb or the other meats will not take any longer than 15-17 minutes. Now, grill your shish kabab 15-17 minutes, cook each side. Then, put cooked skewers onto a serving dish. Serve hot. (It is optional: you may serve your cooked skewers over rice (Turkish pilaf) or cracked wheat pilaf (Turkish Bulgur pilaf).  Also our Turkish-pickles-turşu  or Traditional-turkish-ayran  or  Turkish-shepherd-salad goes well with Turkish Shish Kabab.

       Please let us know how this "Turkish Shish Kabab" turns out for you in the comments. We are always so eager to hear from you.

       Enjoy

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