Lamb Kebab

Şiş Kebab


Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

Effortless, really, and classic, these kebabs are best grilled over a mass of hot charcoal. If you are using bamboo skewers, soak them for half an hour first.


  • onions 2
  • salt 1 tsp
  • garlic 2-3 cloves, crushed
  • cumin seeds small handful, roasted and crushed
  • boned shoulder of lamb
  • 1 kg/2 lb, cut into inch cubes
  • pitta bread
  • red onion, sliced
  • flatleaf parsley, chopped
  • lemon wedges


  • Grate the onions into a colander set over a bowl, sprinkle with salt, and leave to sweat for twenty minutes. Press the onions down with a spoon to extract all the juice, chuck the pulp and mix the juice with the garlic and the cumin seeds.
  • Stir in the lamb and marinade at room temperature for a few hours, then thread the meat onto skewers.
  • Sprinkle the pitta breads with water, and grill them on both sides for a minute.
  • Grill the meat for two to three minutes on each side.
  • Pop meat, onion and parsley into the bread, with a squeeze of lemon, and eat with both hands.