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Turkish Shish Kebab
Created by: Howcan Team
Ingredients
- 1 lb of lamb or beef, cut into 1-inch cubes
- 1 large onion, chopped
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1/4 cup olive oil
- 2 tablespoons plain yogurt
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 skewers, soaked in water for 30 minutes
Instructions
- In a large bowl, combine 1/4 cup olive oil, 2 tablespoons plain yogurt, 2 cloves minced garlic, 1 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
- Add the cubed meat, chopped onion, and bell peppers to the bowl, and toss to coat everything in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Preheat the grill to medium-high heat.
- Thread the marinated meat, onions, and bell peppers onto the soaked skewers, alternating between the meat and vegetables.
- Grill the kebabs for about 10-15 minutes, turning occasionally, until the meat is cooked to your desired level of doneness and the vegetables are tender and slightly charred.
- Remove the kebabs from the grill and let them rest for a few minutes before serving.
- Serve the Turkish Shish Kebabs with rice, pita bread, and a side of tzatziki or yogurt sauce. Enjoy!
The history of Turkish Shish Kebab dates back to the Ottoman Empire, where skilled chefs would marinate chunks of meat in a blend of spices and then skewer them with vegetables before grilling them over an open flame. This traditional dish has since become a staple of Turkish cuisine, known for its tender, flavorful meat and aromatic spices. Today, the best versions of this dish can be found in Istanbul, where renowned chefs meticulously prepare the marination and carefully grill the skewers to perfection. The key to a great Turkish Shish Kebab lies in the quality of the meat and the balance of spices in the marinade, typically including paprika, cumin, and garlic. For a unique twist, some chefs also use yogurt in the marinade to tenderize the meat and add a creamy richness to the dish.
75 min
4
400 calories
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