The Real Turkish Shish Kebab Recipes

TRADITIONAL SHISH KEBABS

Steps:

• Gather the ingredients.
• In a small plastic or glass bowl, combine the marinade ingredients (olive oil, lemon juice, sea salt, cumin , grated ginger, and black pepper).
• In a resealable container (a large zip-top bag works best), place the lamb pieces with the marinade. Massage them to mix and seal bag. Refrigerate the meat in the marinade for 2 to 24 hours.
• Preheat the grill to high heat. Thread lamb, onion, and pepper pieces onto skewers-intermixing the pieces or making skewers of just meat and just vegetables (see Recipe Tip below).
• Place the kebabs on the hot grill and cook for about 8 to 10 minutes, uncovered. Starting at the 2-minute mark, turn the skewers to cook another side of the cubes. Do this every 2 minutes until all four sides of the cubes have been grilled. Cook longer if lamb chunks are larger than 1-inch.
• Once cooked to your desired doneness, remove the kebabs from the grill.
• Serve on or off of the skewers, with lemon and lime slices.

THE BEST SHISH KEBABS

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

THE REAL TURKISH SHISH KEBAB

Steps:

• 1. Combine the yogurt, oil, garlic, pepper flakes, salt, and pepper in a nonreactive bowl. Add the lamb and toss to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, stirring once or twice.2. Preheat the grill to high.3. When ready to grill, remove the lamb from the marinade and thread onto the thin skewers, alternating lean and fatty pieces. Thread the tomatoes onto a separate, flat skewer and the peppers onto another flat skewer. Oil the grill grate, then arrange all the kebabs on the hot grate, and grill, turning with tongs, until the skins on the vegetables are blistered and browned and the lamb is browned and done to taste, 8 to 12 minutes in all) for well-done.4. Using a pita to protect your hand, unskewer the lamb and vegetables onto serving plates, dividing the vegetables evenly. Serve immediately, accompanied by sumac (if using) for sprinkling.Serves 4

THE REAL TURKISH SHISH KEBAB

Steps:

• 1. Combine the yogurt, oil, garlic, pepper flakes, salt, and pepper in a nonreactive bowl. Add the lamb and toss to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, stirring once or twice.2. Preheat the grill to high.3. When ready to grill, remove the lamb from the marinade and thread onto the thin skewers, alternating lean and fatty pieces. Thread the tomatoes onto a separate, flat skewer and the peppers onto another flat skewer. Oil the grill grate, then arrange all the kebabs on the hot grate, and grill, turning with tongs, until the skins on the vegetables are blistered and browned and the lamb is browned and done to taste, 8 to 12 minutes in all) for well-done.4. Using a pita to protect your hand, unskewer the lamb and vegetables onto serving plates, dividing the vegetables evenly. Serve immediately, accompanied by sumac (if using) for sprinkling.Serves 4