Tell me who doesn’t love to eat Lamb Shish Kebab? No matter what the occasion is; it is one of the most wanted Kebab types at restaurants in Turkey. Let’s say you came to Turkey and had lunch with your Turkish business partners to discuss the latest sales figures or you came here to visit your Turkish friend; what would you want to eat at lunch? Would it be a fish or a Lamb Shish kebab? The answer is obvious.
When a dish has such popularity around the globe, the variations are endless. Today I am going to share with you the original Turkish way of Lamb Shish Kebab recipe. The key factor behind cooking the perfect Lamb Shish Kebab lies in which part of the lamb meat you are using and how you marinate the lamb meat and also what kind of ingredients you use while you are marinating. These 3 subjects are the key to reaching the perfect taste of Shish Kebab. Before I gave you the recipe let’s look at the history of this magnificent taste.
The Story of Lamb Shish Kebab
The history of the kebab traces back hundreds of years in Turkish culture. The word ‘Kebab’ was first mentioned in a Turkish script of ‘Kyssa-i Yusuf’ in 1337, which is known as the oldest source that the Kebab word defines as a food type.
Some historians say that Ottoman soldiers were using their swords as skewers after they came from hunting. It is also said that Turkish soldiers are using their rifle bayonets to cook rabbits or small forest animals. In the below photo, I shared a Turkish soldier’s rifle bayonet, which has been used in World War I. If you look at the shape of it, you can see that it makes sense to use such a tool as a skewer in the wild to cook.
I don’t want you to hurt yourself while trying to cook this Kebab with a Rifle Bayonet. I think modern skewers are just fine to cook Lamb Shish Kebab at home. But if you lost in the woods and find a rifle bayonet in the ground, now you know how to use it for making Kebab. And please name that Kebab variety as the Rifle Bayonet Kebab for me.
Lamb Shish Kebab
- 1 kg boneless leg of lamb meat dice cut, 1 inch
Ingredients for marinade
- 3 tbsp olive oil
- 3 tbsp yogurt
- 1 tbsp red pepper paste
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Put all the ingredients to a big bowl and add the lamb cubes in it and mix them well. Refrigerate overnight or at least 2 hours.
Put the lamb cubes on skewers. If you are using wood skewers, leave them in water for 10 minutes to prevent them catching fire.
Cook Shish Kebab on the electric grill, bbq or even bake them in the oven at 200C till all sides of lamb cubes are golden brown.