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the Ingredients
Instructions
Amazing Turkish lamb kebabs from your barbecue. Invite some friends and enjoy.
In the kitchen:
- Cut the meat into 2cm cubes.
- Peel the garlic cloves and crush them. Combine in a bowl with the yoghurt, olive oil, chilli flakes, salt, and black pepper.
- Add the lamb cubes to the yoghurt and mix thoroughly. Cover the bowl and let the lamb marinate in the fridge for 6 hours, stirring once or twice.
- After marinating, remove the lamb and discard the yoghurt marinade.
- Wash the tomatoes and peppers and remove the stems and seeds. Cut the peppers into 2cm squares. Peel the onions and cut into quarters.
- Thread them on skewers in the following order: red pepper, onion, meat, tomato and green pepper. Repeat to the end of the skewer.
At the barbecue:
- Set up the barbecue for direct heat, approx. 220˚C.
- When the barbecue is preheated, oil the grate and arrange all of the kebabs on the hot grate. Close the lid. Turn the kebabs after 6 minutes of cooking. Let them cook until the skins on the vegetables are blistered and browned. It takes 8-12 minutes for the lamb to cook through.
- Take the skewers off the barbecue. Remove the meat and vegetables from the skewers and present them in a serving dish. Serve immediately with pitta breads and sumac on top.
- Cut the meat into 2cm cubes.
- Peel the garlic cloves and crush them. Combine in a bowl with the yoghurt, olive oil, chilli flakes, salt, and black pepper.
- Add the lamb cubes to the yoghurt and mix thoroughly. Cover the bowl and let the lamb marinate in the fridge for 6 hours, stirring once or twice.
- After marinating, remove the lamb and discard the yoghurt marinade.
- Wash the tomatoes and peppers and remove the stems and seeds. Cut the peppers into 2cm squares. Peel the onions and cut into quarters.
- Thread them on skewers in the following order: red pepper, onion, meat, tomato and green pepper. Repeat to the end of the skewer.
- Set up the barbecue for direct heat, approx. 220˚C.
- When the barbecue is preheated, oil the grate and arrange all of the kebabs on the hot grate. Close the lid. Turn the kebabs after 6 minutes of cooking. Let them cook until the skins on the vegetables are blistered and browned. It takes 8-12 minutes for the lamb to cook through.
- Take the skewers off the barbecue. Remove the meat and vegetables from the skewers and present them in a serving dish. Serve immediately with pitta breads and sumac on top.
In the kitchen:
At the barbecue:
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