Shish Kebaps
This is a very simple recipe. The lamb is marinated in olive oil and a small amount of salt. You can spice it up if you wish by adding black pepper and dried oregano to the marinade.
If you can, it is best to cook over coals or charcoal for that smoky, char-grilled taste.
In this recipe, the shish kebaps are accompanied by a Red Onion Salad. Grilled vegetables such as bell peppers (capsicums), eggplant and zucchini also go well with this dish if you prefer that over a salad. The shish kebaps can also be served on pita bread and hummus or baba ghanoush if preferred.
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Servings | Prep Time |
4people | 15minutes |
Cook Time | Passive Time |
15minutes | 12-24hours |
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Lamb leg is the traditional meat for this dish. In the US you can buy it at Costco or you can get it here. Beef and lamb (minus the bunting) may also be used.
Bunting (fat from the lamb’s tail) can be sourced from middle eastern butchers. Lamb leg also contains a good deal of fat, so use this if you can’t obtain bunting.
In Turkey, the normal marinade for this is just olive oil and salt. I don’t usually add the oregano and pepper.
If you can’t find baby (pickling) onions, then chop a medium onion into 1/8ths.
For an authentic taste, use pul biber and/or sumac. Use chilli flakes as an alternative.
Baba ghanoush or hummus also go well with this dish.
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https://compassandfork.com/recipe/shish-kebaps/ |