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Authentic Turkish Lamb Shish Kebab from Gaziantep
medium
Dinner
Turkish
Authentic Turkish Lamb Shish Kebab from Gaziantep
60m
Préparation
15m
Cuisson
4
Portions
796
Vues
1 photos • Appuyez pour voir
Experience the bold, smoky flavors of Southeastern Turkey with this traditional recipe for Turkish lamb, marinated in a vibrant blend of pepper pastes and aromatic spices. Perfectly charred over hot coals, these skewers deliver a restaurant-quality kebab experience right to your home grill.
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Ingrédients
- ✓1 kg lamb shoulder or leg, cut into 1.5-inch cubes
- ✓15 ml Turkish hot red pepper paste (acı biber salçası)
- ✓7.5 ml tomato paste
- ✓7.5 ml pul biber (Aleppo pepper flakes)
- ✓1 clove garlic, crushed into a paste
- ✓1.5 tsp salt
- ✓0.5 tsp black pepper
- ✓2 pieces medium tomatoes, quartered
- ✓2 pieces medium onions, quartered
- ✓8 pieces Turkish green peppers (sivri biber), halved
- ✓30 ml water
Instructions
1
Combine the red pepper paste, tomato paste, pul biber, garlic, salt, pepper, and water in a large bowl to create a smooth marinade.
💡
Astuce:The water helps emulsify the pastes so they coat the meat evenly.
2
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.
💡
Astuce:Marinating longer allows the acidity in the pastes to tenderize the lamb fibers.
3
Thread the marinated lamb onto skewers. Alternate the meat with pieces of onion, tomato, and green pepper for a balanced flavor profile.
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Astuce:Ensure the pieces are not packed too tightly so the heat can circulate around each cube of meat.
4
Grill over high, direct heat, turning frequently until the lamb is charred on the outside and cooked to your desired level of doneness.
💡
Astuce:Keep the skewers over the hottest part of the grill for a smoky sear, moving them to cooler spots if they brown too quickly.
Turkish lamb
kebab
Gaziantep cuisine
grilling
Middle Eastern recipes
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