Shish Kebab Recipe

Name: Shish Kebab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless lamb cut from the leg with its fat into 1/2-inch cubes; 1 cup high-quality full-fat plain yogurt; 3 tablespoons extra virgin olive oil; 3 tablespoons onion juice (from 1 grated medium-size onion); Salt and freshly ground pepper, to taste; 8 (10-inch) metal or wooden skewers; 4 pita bread; 1 cup Cacik, recipe follows; Recipe courtesy Clifford Wright; 1 large cucumber, peeled, seeded and grated; Salt, to taste; 3 garlic cloves, mashed; 2 cups thick, high-quality full-fat plain yogurt; 1 tablespoon chopped fresh dill; 3/4 teaspoon dried mint; 1 tablespoon extra-virgin olive oil

Servings: persons

2 pounds boneless lamb cut from the leg with its fat into 1/2-inch cubes
1 cup high-quality full-fat plain yogurt
3 tablespoons extra virgin olive oil
3 tablespoons onion juice (from 1 grated medium-size onion)
Salt and freshly ground pepper, to taste
8 (10-inch) metal or wooden skewers
4 pita bread
1 cup Cacik, recipe follows
Recipe courtesy Clifford Wright
1 large cucumber, peeled, seeded and grated
Salt, to taste
3 garlic cloves, mashed
2 cups thick, high-quality full-fat plain yogurt
1 tablespoon chopped fresh dill
3/4 teaspoon dried mint
1 tablespoon extra-virgin olive oil

1
Skewer the lamb cubes on the skewers.
2
Stir together the yogurt, olive oil and onion juice in a glass or ceramic pan or bowl and season with salt and pepper.
3
Add the lamb skewers, coat with the marinade and refrigerate, covered, for 4 hours.
4
Prepare a charcoal fire and let it die down a bit or preheat a gas grill for 15 minutes on low.
5
Set the skewers on a skewer holder over the fire and grill until golden brown and succulent, turning often, about 20 minutes.
6
Or, lacking a skewer holder, place them on the grill and grill to perfection.
7
Serve with or on a piece grill-warmed pita bread and the cacik on the side.
8
Toss grated cucumber with a light sprinkling of salt.
9
Leave for 30 minutes.
10
Drain the cucumber, squeezing out all the liquid.
11
Pound the garlic in a mortar with 1 teaspoon salt until completely mashed.
12
Stir the garlic into the yogurt and beat with a fork until smooth.
13
Stir in the cucumber, the dill, mint and olive oil and stir until the consistency of a thick soup.
14
Refrigerate for an hour and serve cold.

1026

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds boneless lamb cut from the leg with its fat into 1/2-inch cubes, 1 cup high-quality full-fat plain yogurt, 3 tablespoons extra virgin olive oil, 3 tablespoons onion juice (from 1 grated medium-size onion), and more.

Yes, Shish Kebab falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shish Kebab

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