Traditional Lamb Shish Kebab with Yogurt Sauce 🇹🇷

Lamb shish kebab is a Turkish dish made with marinated lamb pieces, grilled on skewers and served with flatbread, vegetables, and yogurt sauce.

About Turkish Shish Kebab

Origins
Lamb shish kebab (şiş kebabı) is one of the oldest and most recognisable types of Turkish kebab. Its roots lie in the nomadic Turkic cultures of Central Asia, who brought the method of skewering meat and cooking it over open fire to Anatolia. This technique became central to Ottoman culinary tradition. The word “şiş” means skewer in Turkish, and written records of skewered meat dishes date back to at least the 14th century.

Tradition
Today, traditional Turkish shish kebab is usually made with lamb, cut into even cubes and marinated in olive oil, onion, garlic, and spices. The meat is skewered and grilled over charcoal until browned and lightly charred, often alongside vegetables like peppers or tomatoes. It’s commonly served with flatbread (pide or lavaş), bulgur or rice pilaf, and a yoghurt-based sauce like cacık, or a fresh shepherd’s salad. You’ll find it in casual grill restaurants (ocakbaşı) or made at home for weekend meals and summer gatherings.

This Recipe
For this version, I cooked the lamb over an open fire on a charcoal BBQ, which gave the meat a deep, smoky edge. The lamb was marinated in yoghurt, garlic, and ground spices until tender, then skewered and grilled until browned and slightly charred at the edges.
I served it with a yoghurt and cucumber sauce inspired by İzmir-style cacık, full of fresh herbs and just sharp enough to balance the richness of the meat.

Ingredients for Turkish Lamb Shish Kebab

• lamb – Use boneless leg or shoulder, trimmed of excess fat and cut into evenly sized cubes. These cuts have the right balance of flavour and tenderness for grilling, and they hold up well on skewers without drying out.

For the lamb marinade:

• oil – Use olive oil or sunflower oil. It acts as the base of the marinade, helping carry the flavours and coat the lamb evenly for grilling.
• onion – Use yellow or white onion, it helps tenderise the meat thanks to its natural enzymes, and adds subtle sweetness once grilled.
• garlic – Crushed or minced garlic adds depth and a savoury kick to the marinade. The longer it sits with the lamb, the more pronounced the flavour.
• lemon juice – Adds brightness and acidity, which helps break down the meat fibres and gives the lamb a clean, fresh flavour.
• herbs and spices – thyme, paprika, cumin. Use fresh thyme, sweet paprika and ground cumin.

For the Izmir-style yoghurt sauce:

• cucumber – Use a firm, thin-skinned variety for best texture and mild flavour. Organic is a good choice if you’re keeping the skin on.
• yoghurt – Plain, full-fat yoghurt works best. In Izmir-style versions, it’s often slightly thinned with water to create more of a pourable consistency, closer to a dressing than a thick dip.
• garlic – Use fresh, not powder or paste.
• herbs and spices – mint, parsley. Use fresh.
• oil – A drizzle of good olive oil rounds out the sauce and adds richness. It can also be spooned over the top just before serving.

How to make Turkish Lamb Shish Kebab

Marinating the lamb

• Cut the lamb into equal-sized cubes and place in a bowl.
• Important: Grate the onion or blitz it in a food processor. Chopping it won’t release the juice you need to tenderise the meat and carry the flavour.
• Add the grated onion, crushed garlic, lemon juice, olive oil, thyme, paprika, cumin, salt, and pepper to the bowl with the meat.
• Cover the bowl and refrigerate for at least 4 hours, but it is best overnight.

Preparing the yoghurt sauce

• Put the yoghurt in a small bowl.
• Finely grate the cucumber, sprinkle with a pinch of salt, let it sit for a few minutes, then squeeze out the excess liquid.
• Add the grated cucumber, crushed garlic, finely chopped mint and parsley, and a pinch of salt.
• Mix well until everything is combined.
• Drizzle olive oil on top before serving. Keep it chilled until ready to use.

Grilling on the BBQ

• Take the marinated lamb out about an hour before cooking so it’s not ice cold when it hits the grill.
• Thread the lamb pieces onto metal skewers, leaving a little space between each piece so they cook evenly.
• Turn the skewers every few minutes to get a good sear on all sides. The lamb should take about 10 to 15 minutes, depending on the heat and size of the pieces.
• Cook until browned on the outside and still juicy on the inside. Let them rest for a couple of minutes before serving.

Grilling in the oven

If you’re using the oven, set it to the grill function at the highest setting. Place the skewers on a wire rack over a tray to catch any drips. Position the rack close to the top heating element. Grill for about 15 minutes, turning the skewers halfway through to ensure even browning. Keep an eye on them, they should be well browned on the outside and juicy inside.

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How to serve Lamb Shish Kebab

Serve Turkish lamb shish kebab hot with a generous spoonful of yoghurt sauce, a fresh tomato salad, and grilled flatbread or pita. This combination is simple and authentic.

You can also add fries for a more filling meal. A squeeze of lemon just before eating brings out the flavour of the meat.

Lamb Shish Kebab Recipe Card