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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.
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 12-24hours
Servings Prep Time
4people 15minutes
Cook Time Passive Time
15minutes 12-24hours
Red Onion Salad
To serve
  1. In a bowl, combine the meat, bunting, olive oil and salt. Add the black pepper and oregano, if using. Stir, cover with wrap and refrigerate overnight. Remove from the refrigerator 1 hour before cooking.
  2. Prepare your charcoal grill a good hour in advance so that the coals are grey and hot when ready to cook.
  3. I prefer metal skewers but you can use wooden ones. If using wooden skewers, soak them for 30 minutes before assembling the shish kebaps.
  4. Assemble the shish kebaps. You want a baby onion at each end. In between you want to alternate 2 pieces of meat and 1 piece of bunting. Do this 2 or 3 times to fill the skewer. You want 4 skewers altogether.
  5. Prepare the salad by combining all of the ingredients.
  6. Prepare the garlic yogurt by combining the yogurt and finely chopped garlic. If you like garlic, add another clove or 2.
  7. Cook the shish kebaps over the charcoal grill, about 4 minutes each side, or as cooked to your liking. (Medium rare is good). Discard the lamb fat when cooked.
  8. Assemble by smearing the pita bread with the garlic yogurt. Add the shish kebap, minus the skewer and the lamb fat. Wrap and add some salad.
Recipe Notes

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.