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- Prep time:
- 15 min, plus 2 hours marinating time
- Cook time:
- 10 min
Kazan Restaurant’s Levent and Bulent Hassan show how to cook a truly authentic Turkish lamb kebab
Method1. Chop the lamb into chunky cubes, removing any excess fat.
2. For the marinade: in a large bowl, combine the olive oil, garlic, onions, red pepper paste, chilli flakes, oregano, chopped rosemary and a little salt and freshly ground pepper. Add the meat cubes and toss to coat thoroughly in the mixture.
3. Cover and refrigerate for at least 2 hours and up to 36 hours.
4. When ready to cook, preheat a chargrill or barbecue to hot.
5. Remove the meat from the marinade and thread the cubes onto long or round metal skewers, alternating with chunks of onion and pepper.
6. Cook the kebabs on the hot chargrill or barbecue for 4-6 minutes on each side.
7. Serve the kebabs with flatbread and a range of mezze accompaniments.
- 600 g shoulder of lamb
- 2 kelasum peppers, cut into chunks
- 2 onions, cut into chunks
- 2 green peppers, cut into chunks
For the marinade
- 100 ml extra virgin olive oil
- 1 cloves garlic, crushed
- 1 onion, sliced
- 1-2 tbsp red peppers, paste
- pinches red dried red chilli flakes, crushed
- large pinches dried oregano
- 2-3 sprigs fresh rosemary, leaves only, finely chopped
- Turkish flatbreads
Tips and suggestions
- The meat best suited for kebabs and the original inspiration for the great Turkish “sis kebab” is lamb – shoulder, leg or neck. This is because lamb is liberally and evenly marbled with fat. Other popular meats are chicken, beef, fish and shellfish. As with most dishes, the fresher the better.
Turkish sweet red pepper paste is available from Middle Eastern markets.
Levent and Bulent suggest serving the kebabs with a selection of traditional Middle Eastern mezze dishes, such as tabbouleh, nut salad, aubergine dip and a yogurt-based dip.