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Best Turkish Kebab Recipes

Woman holding a serving board loaded with lamb shish kebabs and grilled vegetables.
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If you are a kebab lover and want to learn more about the world-famous Turkish kebabs, this post is for you! We've complied a list of most famous kebabs in Turkey. You can even find what to serve them. celebrating the rich flavors and traditions of Turkey. As a special treat, we're also sharing a delicious recipe for the iconic shish kebab.

Ingredients

Scale
  • 1 cup plain yogurt
  • 1 tablespoonlemon juice
  • ¼ cupolive oil
  • 1 teaspoonblack pepper
  • ½ teaspooncumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • 1 teaspoonsalt
  • 2 pounds boneless leg of lamb, trimmed o fat, cut into 1-inch pieces
  • 4 bell peppers, 2 red and 2 yellow, cut into 1-inch pieces

Instructions

  1. In a large bowl, whisk all ingredients for the marinade. Add in the lamb pieces and toss to coat. Refrigerate overnight or at least for 1 hour.
  2. Thread the lamb cubes and pepper pieces on skewers.
  3. Light a grill and place the skewers and throw some fresh rosemary leaves over them. Grill the skewers over high heat, turning every 1 minute to cook all sides. They are done within 7 minutes.
  4. Serve with grilled vegetables or fresh salad.

Notes

  1. Choice of Lamb: Always go for boneless lamb leg or shoulder cuts. These parts are tender and flavorful, perfect for grilling.
  2. Yogurt Marinade: Use thick yogurt for the marinade. Greek yogurt is a great option as it sticks well to the meat and provides a creamy texture.
  3. Marinating Time: While you can marinate for just an hour, allowing the lamb to sit in the marinade overnight will enhance the flavors and tenderize the meat even further.
  4. Cutting Lamb: Ensure all lamb cubes are roughly the same size. This ensures they cook evenly.
  5. Skewer Tip: If using wooden skewers, remember to soak them in water for at least 30 minutes before skewering. This prevents them from burning on the grill.
  6. Grilling: Ensure your grill is well-preheated. A hot grill helps to sear the outside of the lamb, trapping the juices inside.
  7. Resting: Once off the grill, let the kebabs rest for a few minutes before serving. This allows the juices to redistribute, ensuring a juicy bite.
  8. Leftovers: If you have any leftovers, they're great in wraps or salads the next day. Ensure they're stored in an airtight container and consumed within 2-3 days.

Nutrition

Find it online: https://www.giverecipe.com/best-turkish-kebabs/