Turkish Shish Kebob

Name: Turkish Shish Kebob
Yield: Yield: 8 Portions
Cuisine: Turkish
Ingredients: 2 lb/907 g lean lamb shoulder or leg, cut into 1-in/3-cm dice; 8 oz/227 g raw lamb fat, cut into 1-in/3-cm dice; Salt, as needed; Ground black pepper, as needed; 2 fl oz/60 mL extra-virgin olive oil, plus as needed; 8 flat metal skewers, ½ in/1 cm wide; 1 lb/454 g cored and halved roma tomatoes; 2 green peppers (about 12 oz/340 g), quartered, seeded, and deveined; 1 lb/454 g large-dice yellow onions; 4 garlic cloves, peeled; 2 lb/907 g lean lamb shoulder or leg, cut into 1-in/3-cm dice

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Marinade

1 lb/454 g large-dice yellow onions
4 garlic cloves, peeled

Asia
Turkey
Starter
Main course
Mediterranean
Gluten-free
Street Food

Method

For the marinade, purée the onions and garlic in a blender and drain through a cheesecloth or coffee filter to catch the juice. Discard the solids.
Place the lamb shoulder and lamb fat in a bowl, and season with salt and pepper.
Add the onion juice and olive oil to the meat and combine thoroughly. Allow the meat to marinate for about 2 hours.