Authentic Turkish Lamb Shish Kebab from Gaziantep

Combine the red pepper paste, tomato paste, pul biber, garlic, salt, pepper, and water in a large bowl to create a smooth marinade.

💡 Tip: The water helps emulsify the pastes so they coat the meat evenly.

Add the lamb cubes to the marinade, mixing thoroughly until coated. Cover and refrigerate for at least 1 hour, though an overnight marinade is recommended for deeper flavor.

💡 Tip: Marinating longer allows the acidity in the pastes to tenderize the lamb fibers.

Thread the marinated lamb onto skewers. Alternate the meat with pieces of onion, tomato, and green pepper for a balanced flavor profile.

💡 Tip: Ensure the pieces are not packed too tightly so the heat can circulate around each cube of meat.

Grill over high, direct heat, turning frequently until the lamb is charred on the outside and cooked to your desired level of doneness.

💡 Tip: Keep the skewers over the hottest part of the grill for a smoky sear, moving them to cooler spots if they brown too quickly.