Go Back
A plate of turkish lamb shish kebab served on a skewer, accompanied by a salad of roasted tomatoes, peppers, and onions.

Turkish Lamb Shish Kebab Recipe

One of the most iconic kebab of Turkish cuisine is now on GastroCafer! Recreate that amazing restaurant-quality taste with all the tips.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: Turkish
Ingredients Equipment Method

Ingredients
  

  • 1 kg Medium-fat Lamb Mince
  • 150 g g Tail Fat
  • 12 g Salt
For Serving
  • 4 Red Onion
  • 1 tbsp Ground Sumac
  • 1 tbsp Grape Vinegar
  • 2 tbsp Olive Oil
  • Flat Bread

Equipment

  • 10 Flat Stainless Steel Skewers

Method
 

Preparing the Kebab Mixture
  1. Pass the lamb mince and lamb tail fat through a meat grinder once more to obtain a smooth and homogeneous mixture.
  2. Add the salt and divide the mixture into 10 equal portions.
  3. Knead each portion for 5–10 minutes, pressing and folding the meat until it becomes sticky texture.
Shaping
  1. Lightly wet your hands and firmly press each portion onto a flat skewer (shish), shaping it into a long kebab.
  2. Refrigerate the skewered kebabs for at least 1 hour before cooking.
Cooking
  1. Cook the kebabs over a well-heated charcoal grill (without a cooking grate), turning them regularly to ensure even cooking on all sides.
  2. If desired, grill tomatoes and green peppers alongside the kebabs.
  3. Before removing the kebabs from the skewers, wrap them with lavash so the bread absorbs the flavorful rendered lamb fat.
Serving
  1. Mix the thinly sliced onions with the sumac, olive oil, and grape vinegar.
  2. Serve the kebabs hot on flat breads or lavash with grilled tomatoes and the sumac onion salad.