It was love at first bite – And God know’s what made me wait for so long!!
If you even have been to turkey you surely wouldn’t have missed on Turkish kebabs. Why will one??
“Thank you for doing that”
Thus at present, we have varieties of kebabs to explore. So with this thought today I am going to share the traditional Turkish Lamb Kebab Recipe. This Friday your dinner will be on stick.
Have you ever thought of making homemade shish kebab recipes?
“Many a time!”
But does it taste like one of your favourite kebab takeaways? This is not possible… is it?
“Yes If You Follow My Turkish Lamb shish Kebab Recipe.”
Though I am fond of trying out foods; this time you will get the exact recipe of how kebabs taste like on the streets of Turkey.
What you will need to make – Authentic Turkish Lamb Shish Kebab Recipe
The following quantity of ingredients is sufficient to serve 4 people at once. So you can manage the ingredients accordingly.
- 300 g Diced Lamb
- ½ Onion (Juiced)
- Lamb Shish Marinade
- 1 tbsp Lemon Juice
- 1 tbsp Olive Oil
- 1 tbsp Garlic Paste
- ½ tsp Paprika
- ½ tsp Cumin
- ½ tsp Salt
- ½ tsp Black Pepper
Process –
#Step- 1. Take all the pieces of lamb in a big bowl; add the Turkish lamb marinade yogurt, ingredients and mix them well.
#Step- 2. Now cover the bowl with transparent roll or foils and let it chill for few hours. Leaving the marination overnight will make it taste more yummy! [Don’t forget to keep it in the fridge]
Bring the lamb bowl right 30 minutes before you start cooking.
#Step- 3. Take skewers and start threading diced pieces of lamb on them. You can add on lamb pieces depending upon the size of the meat as well as the skewer.
“We know that you can wait longer to eat them all.” Still don’t fix all the lamb pieces at once. Leave some gap between marinated pieces.
Now you are ready to cook lamb kebabs.
But how much time will it take to get on my plate? Well, it depends on what you are cooking or how raw meat you like!
Grill Cooking [Weekends, a glass of whiskey & grilled barbeque – what else you want?]
Okayyyy cut (back to kitchen guys…)
Preheat the grill for around 20 to 30 minutes. After that put some oiling over the grill and add the lamb shish kebab pieces all over it.
I prefer a little raw that’s why I grill it for not more than 5 to 8 minutes. [From both sides]
You can go for more if you like more juicy and soft chunks of meat.
Baking in Oven
Cooking shish kebab in the oven won’t bring much difference in taste. Here preheat the oven to 200 degrees Celsius.
After that take the baking tray place all the lamb kebabs on it and set the time to cook for 15 – 20 minutes. You can increase the time span based on your taste preferences.
Indoor Grill
You can also cook the authentic Turkish lamb shish kebab recipe on an indoor grill. It takes less than 10 minutes to cook this dish. [Don’t go beyond that in case you like overcooked meats]
Take Down The Notes While Cooking –
It’s not rocket science to cook kebab recipes but of course, to be called usta at it you need to follow the traditional method to get authentic Turkish shish kebab recipes.
Therefore in such traditional dishes onion juice is used as a main ingredient for the Lamb Shish Kebab Recipe Marinade. The finely chopped onions are squeezed in a cloth (muslin) and this juice is mixed in the marinade.
“You can also use my trick!”
Cut all the onions into thin slices and make a puree of them in a mixer. After that sieve all the juice from it and mix well with lamb marinade.
One More Query – Metal Skewer or Wooden Ones?
If you are confused as should I use a wooden skewer or else while cooking at home – let me tell you metal skewers are the best!
At first, they won’t sprinter, unlike wooden skewers. Secondly, metal skewers conduct heat so they will cook lamb from the inside.
Lastly, they DON’T CATCH FIRE!!
Still, if you like that burnt flavour in your kebabs you can use wooden skewers. Also, soak them in water for some time before threading the meat. This will reduce the chances of skewers getting burnt.
Some More Pro Tips
- No matter how you cook the Turkish shish kebab recipe don’t forget to bring them out of the fridge – at least 30 minutes prior to cooking.
- If baking in the oven use aluminium foil before placing the kebabs on the tray. It avoids them from sticking.
- For more taste use some sliced bell peppers, onions and thread them between pieces of meat.
- If cooking on the grill rub some oil before placing the kebab pieces on it. This will prevent kebabs from sticking.
What to Plate Up with Turkish Lamb Shish Kebab Recipe?
Don’t make your kebabs feel lonely!
Serve them with pitta bread toasted. Together they taste delicious. Other than that you can also serve the shish kebab with –
Kebab Salad
Tomatoes & Cucumbers, Lettuce
- Take cabbage [doesn’t matter red or green] and start showing off your chopping skills on the board. Cut the stems off and wash all the leaves with water.
- After that take a bowl add some salt, add all the chopped cabbage slices and leave them for 15 minutes.
- Then after 15 minutes strain all the excess water from the cabbage with your hands and add, olive oil, vinegar, lemon juice and mix them well.
- Again cover the bowl and leave them for 30 minutes. During this period you can cut cucumbers, tomatoes, onions (OPTIONAL) and plate them all with the cabbage salad.
If you don’t like the sour taste of salad you can add some sugar also however it’s not necessary.
Peppercorn Sauce
Onion, Black Peppercorns, Stock, Salt, Creme Fraiche
- Start with crushing the peppercorns. You can take the help of a sandwich bag and a rolling pin for it.
- Put some oil in a frying pan on medium flame. Now add all the diced onions, black pepper, salt and keep stirring until the onions are soft brown in colour.
- Slow the flame, add stock paste & water and let them boil until you get a thick gravy. Keep stirring for around 5 to 7 minutes, add crème Fraiche and turn off the flame.
Ready to be served!
Red Chilli Sauce
Tomatoes & Tomato Puree, Red Onion & Garlic, Wine Vinegar & Olive Oil, Flavourings, Chillies
- Roughly chop the onions and garlic. Take all the ingredients together in a blender and make a paste.
- Keep blending till you have got the required thickness for sauce. And it’s ready! You can keep the sauce in containers for later also.
- To make the sauce more thick you can boil the sauce in a pan for 5 – 10 minutes. I prefer it more.
All those spicy lovers – This combo of spicy lamb shish kebab recipe is made for you!
Homemade Garlic Sauce
Lemon Juice, Mayonnaise, Greek Style Natural Yoghurt, Garlic, Seasonings
- You can use garlic cloves or buy minced garlic paste from your nearby supermarket. [I do that often, it takes less time and very less efforts]
- Now take a bowl and mix mayonnaise, minced garlic paste, greek style natural yoghurt, lemon juice, black pepper, salt as per taste with a whisk.
The homemade garlic sauce is ready to be served with smocked lamb kebabs. You can add more ingredients to it to give a taste of your style also.
You Will Surely Get Hooked On With This Recipe!
This thought is underrated but dish taste matters a lot to the quality of ingredients. Like in this case, for Turkish lamb kebabs you should always use boneless lambs. Usually, diced lamb meats are easily available in markets.
But you can also go for whole ones and cut them as per the need. So this was all to make you drool.
Don’t forget to tell us how you are not getting enough of it.
You can also read the recipe of how to make Italian Gluten Free Pizza[without yeast]
Güle güle!