Grilled Lamb Shish Kebab

This is our tribute to the kefta and shish kebab served at Istanbul’s Sultanahmet Keftah restaurant, possibly the best kebab shop in the world. We’ve added the bell peppers and onions familiar to American backyard cooks. If you can find the spice sumac, its lemony taste adds a distinctly Middle Eastern flavor to the warm pita.

Review now

Lamb

Lunch

Ingredients

2 lb (900 g) boneless leg of lamb, cut into 1 in (2.5 cm) cubes		1/4 cup roughly chopped fresh oregano
2 red onions, peeled and halved, each half quartered		1 tablespoon minced garlic
2 red bell peppers, cored, seeded, and halved, each half quartered		1 1/2 cups plain yogurt, whole-milk if possible
1/4 cup olive oil		1/2 cup peeled, seeded, and diced cucumber
Kosher salt and freshly cracked black pepper to taste		1/3 cup roughly chopped fresh mint
Juice of 2 lemons (about 1/3 cup)		1 teaspoon ground white pepper
1/4 cup extra virgin olive oil		Kosher salt to taste

directions

Total:

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium-hot (see Gauging the temperature), you’re ready to cook.
2
Combine the yogurt, cucumber, mint, and white pepper in a medium bowl and mix well. Season with salt to taste, cover, and refrigerate.
3
Combine the lamb, onions, peppers, oil, and salt and pepper in a large bowl and toss to coat. Thread the meat onto skewers, alternating with the peppers and onions. Put the skewers on the grill over the coals and cook until the vegetables are tender and the lamb is done to your liking (4–5 minutes per side for rare). To check for doneness, cut into a cube; the meat should be slightly less done than you like it.
4
When you put the lamb on the grill, rub the pita with oil and sprinkle with sumac. Place them on the cooler side of the grill and cook until nicely toasted and slightly charred in a few places (2–3 minutes). Remove from the grill and cut each pita into quarters.
5
When the lamb is done, push the kebabs off the skewers into a bowl, add the lemon juice, oil, oregano, and garlic, and toss gently to coat. Transfer to a platter and serve along with the yogurt and toasted pita.

Chime In

iVillage

Grilled Lamb Shish Kebab

Ingredients

directions