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Lamb Kebab
Şiş Kebab
Preparation info
- Difficulty
Easy
Appears in
Published 2016
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.
Ingredients
- onions
2 - salt
1 tsp - garlic
2-3
Method
- 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 pit
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