How to Make Authentic Turkish Shish Kebab with Grilled Vegetables

Simple Summary

Savor the flavors of Turkey with this mouthwatering kebab dish, featuring succulent grilled meat and a colorful array of charred vegetables, all infused with aromatic spices.

Recipe Details

• Prep Time: 20 minutes (plus 2 hours marinating)
• Cook Time: 12 minutes
• Total Time: 2 hours 32 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 lb lamb shoulder, cut into 1-inch cubes
• 2 red bell peppers, cut into 1-inch pieces
• 2 green bell peppers, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Wooden or metal skewers

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, tomato paste, cumin, paprika, oregano, red pepper flakes, salt, and black pepper to create the marinade.

2. Add the lamb cubes to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, or ideally overnight.

3. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

4. Preheat your grill to medium-high heat (about 400°F/200°C).

5. Thread the marinated lamb cubes onto skewers, alternating with pieces of bell pepper, onion, and zucchini.

6. Brush the vegetable pieces lightly with olive oil and season with salt and pepper.

7. Place the skewers on the preheated grill and cook for about 10-12 minutes, turning every 2-3 minutes to ensure even cooking on all sides.

8. The kebabs are done when the meat is slightly charred on the outside and reaches an internal temperature of 145°F (63°C) for medium-rare.

9. Remove from the grill and let rest for 5 minutes before serving.

Chef's Notes

• For a more tender result, you can use lamb leg instead of shoulder.
• If lamb isn't available, beef sirloin or chicken thighs make excellent substitutes.
• To prevent vegetables from burning, cut them slightly larger than the meat pieces.
• For added flavor, baste the kebabs with the leftover marinade during grilling.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, wrap in foil and warm in a 350°F (175°C) oven for about 10 minutes.

Nutritional Info

Per serving: Approximately 350 calories, 25g protein, 15g carbohydrates, 23g fat. This dish is high in protein and provides a good source of vitamins A and C from the vegetables. The lamb offers essential B vitamins and zinc, while the olive oil provides heart-healthy monounsaturated fats.

Serving Suggestions

Serve these Turkish shish kebabs with warm pita bread, a side of tzatziki sauce, and a fresh Greek salad for a complete Mediterranean meal. For a more traditional Turkish experience, accompany with bulgur pilaf and a glass of ayran (a yogurt-based drink). Garnish with chopped parsley and a sprinkle of sumac for an authentic touch. These kebabs are perfect for summer barbecues, family dinners, or as an impressive dish for entertaining guests.