Şiş kebabs

Şiş kebabs

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

‘Şiş’ is the Turkish word for skewer, and this method of spearing meat – on any kind of makeshift skewer – and cooking it over an open fire is one of the very earliest cooking methods. Its popularity around Turkey dates back to the nomadic Turkic tribes, who migrated out of the eastern and central steppes and into Anatolia from the seventh century onwards.

Şiş kebabs can be made from almost any meat or poultry, cubed or minced, and are often interspersed on the skewer with tomato, pepper, onion and eggplant. However, as the meat and vegetables take different lengths of time to cook, I prefer to keep them separate.

Here the kebabs are served the traditional way, with warmed flat bread, cacık and a salad.

Ingredients

Quantity Ingredient
500g lamb, (from the leg or shoulder)
1 heaped teaspoon ground cinnamon
1 heaped teaspoon ground allspice
1 teaspoon hot paprika
1 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
80ml extra-virgin olive oil
sea salt
warmed flat bread, to serve
300ml Cacık

Method

  1. Trim the lamb of any fat and connective tissue, then cut it into 2 cm cubes. Combine the spices and oil in a bowl, then add the lamb and toss gently to coat. Leave for 45 minutes to marinate.
  2. When ready to cook, heat a griddle or barbecue to its highest setting. Thread six cubes of lamb onto each of eight flat skewers, packing the meat close together; this way the meat will cook brown and crisp on the outside, but remain a little pink inside. Cook for 4–5 minutes, turning frequently and seasoning with salt as you go.
  3. Remove the skewers from the grill. The idea is for everyone to wrap their own kebabs in flat bread with salad and a drizzle of cacık.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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