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Lamb shish kebab
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Kazan Restaurant’s Levent and Bulent Hassan show how to cook a truly authentic Turkish lamb kebab
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Ingredients
- 600g shoulder of Lamb
- 2 kelasum Peppers, cut into chunks
- 2 Onions, cut into chunks
- 2 green Peppers, cut into chunks
For the marinade
- 100ml extra virgin Olive oil
- 1 clove Garlic, crushed
- 1 Onion, sliced
- 1-2 tbsp red Peppers, paste
- pinch red dried red chilli flakes, crushed
- large pinches dried Oregano
- 2-3 sprigs fresh Rosemary, leaves only, finely chopped
To serve
- Turkish flatbreads
Method
1. 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.
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