Turkish Shish Kebabs
Turkish Shish Kebabs with Garlicky Thiani Recipe
- For Garlicky Thaini Sauce
- 2 cloves garlic (minced)
- 3/4 teaspoon kosher salt
- 1/2 cup tahini
- 7 tablespoons lemon juice
- 3 tablespoons water
For Turkish Shish Kebabs Marinade
- 6 garlic cloves (crushed)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon dried mint
- 1 teaspoon dried oregano
- salt to taste
- For Shish Kebabs
- 1 pound boneless lamb meat (cut into 1 1/2-inch cubes)
- 1 small bunch of fresh mint
- 1 large red onion (cut into 2-inch pieces)
- 1 large yellow bell pepper (cut into 2-inch pieces)
- 1 large green bell pepper (cut into 2-inch pieces)
- Vegetable oil (for brushing)
For Serving
- Lemon wedges and pita bread
Method
To Make Garlikcy Thaini Sauce
- Mash garlic and salt in a medium bowl using the back of a spoon until a paste forms. Whisk in Tahini, lemon juice and water.
- Cover and refrigerate for up to 5 days.
To Make Turkish Shish Kebabs
- Pour all the marinade ingredients all over the lamb cubes & toss to coat. Cover it with plastic wrap and allow it to marinate at least fro 3 hours or preferably overnight in the refrigerator.
- The following day let it sit at room temperature for 1 hour before cooking.
- Thread the lamb cubes on the skewers, placing 1 fresh mint leaf between the pieces of meat, Skewer alternate pieces of onion and bell peppers.
- Brush with olive oil.
- Preheat your barbecue or oven grill.
- Place the skewers on the rack. Grill the lamb and vegetables over a medium hot heat.
- Make sure to turn the skewers so that all sides of the lamb are cooked equally for a total 10 minutes per side.
- Let the kebabs stand for 2 minutes, then serve. ENJOY!
Serving Suggestions:
Serve with the lemon wedges, Garlicky Tahini,and pita bread.
Serve with the lemon wedges, Garlicky Tahini,and pita bread.
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