Traditional Lamb Shish Kebab with Yogurt Sauce
Turkish lamb skewers grilled over BBQ and served with a yogurt and cucumber sauce
Ingredients
FOR THE LAMB MARINADE
- 900 g lamb cut into equal-sized cubes
- 1 large onion grated or blitzed
- 4 cloves garlic crushed
- 1 lemon juice
- 3 tbsp olive oil
- 1 tsp thyme
- 1 tsp paprika sweet or hot
- ½ tsp ground cumin
- salt and black pepper to taste
FOR THE YOGURT SAUCE
- 300 g plain full-fat yoghurt
- 150 g cucumber grated and squeezed
- 1 clove garlic crushed
- 1 tsp fresh mint finely chopped
- 2 tsp fresh parsley finely chopped
- salt to taste
- a drizzle of olive oil for serving
Instructions
- Marinate the lamb: Cut the lamb into equal-sized cubes and place them in a bowl. Add grated onion, garlic, lemon juice, olive oil, thyme, paprika, cumin, salt, and pepper. Mix well, cover, and refrigerate for at least 4 hours (overnight is best).
- Make the yoghurt sauce: Grate cucumber, salt lightly, then squeeze out the liquid. Mix with yoghurt, garlic, chopped mint and parsley, and a pinch of salt. Chill and drizzle with olive oil before serving.
- Grill the kebabs: Thread the lamb onto skewers. Cook over hot coals for 10–15 minutes, turning regularly.If using the oven, use the grill setting on high, and place the skewers on a rack near the top. Turn them halfway through.
- Serve: Let the kebabs rest a couple of minutes. Serve hot with the yoghurt sauce, flatbread, and veg.
Notes
The total calorie content of the dish is approximately 2,150 calories. This is an estimate and will vary depending on the specific products and brands used. The dish is intended to serve 4 people, which works out to approximately 540 calories per person, including around 75 calories from the yoghurt sauce.
