Lamb Kebabs with Tomato, Peppers and Onions

Şiş kebabı

Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Şiş kebabı and other kebabs are traditionally cooked over open fires and eaten outdoors. Marinaded cubes of meat are usually threaded on to skewers alternating with tomatoes, hot peppers and small pieces of sheep’s tail fat, kuyrukyağı, for flavour. Pieces of aubergine, onion and mushrooms are sometimes added to the line-up, which can also include lambs’ kidneys — as in kuzu böbreği şişte. Invariably, kebabs are served with pide and yogurt.


  • 1 lb/450 g shoulder of lamb, cubed
  • 3 small tomatoes, cut into eighths
  • 8 hot or sweet green peppers, cut into bite-size pieces

For the marinade

  • juice of 2 onions
  • 4 cloves garlic, crushed with salt
  • 1 teaspoon cumin seeds, crushed
  • 1 tablespoon olive oil


  • Preheat the charcoal grill
  • Mix up the marinade ingredients, then marinade the lamb for at least 6 hours to absorb the flavour. Thread the marinaded lamb pieces, tomatoes and peppers alternately on to skewers.
  • Cook over a hot charcoal grill for 3-4 minutes, until the lamb is just cooked. Serve with yogurt and pide.