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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Shish Kebab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions