Shish Kebab
Updated Oct. 11, 2023
- Total Time
- 30 minutes, plus 2 to 24 hours’ marinating
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup plain yogurt
- 3tablespoons extra-virgin olive oil, plus extra for serving
- 2garlic cloves, finely grated
- 2tablespoons tomato paste
- 1tablespoon kosher salt (such as Diamond Crystal)
- 1teaspoon Aleppo pepper, or crushed red pepper of choice, plus extra for serving
- 1teaspoon sweet or smoked paprika
- ½teaspoon ground cumin
- ½teaspoon dried oregano, crushed between your fingers
- ½teaspoon black pepper
- 2pounds boneless lamb leg or shoulder, beef top loin or sirloin, or a combination, excess fat trimmed and meat cut into 1½- to 2-inch cubes
- Lemon or lime wedges
- Flat bread, such as pita, for serving
- Grilled bell pepper and onion (optional), for serving
- Fresh herbs, such as mint and basil (optional), for serving
Nutritional analysis per serving (4 servings)
707 calories; 51 grams fat; 18 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 47 grams protein; 688 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the yogurt, oil, garlic, tomato paste, salt, Aleppo pepper, paprika, cumin, oregano, and black pepper in a medium bowl, and stir to combine well. Add the meat and toss to coat well in the marinade. Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours.
- Step 2
Take the meat out of the fridge 30 minutes prior to grilling. If using wooden skewers, soak them in water for 30 minutes. Heat a gas grill to medium-high (400 degrees), or prepare a hot charcoal grill, and oil the grates. Remove the cubes of meat from the marinade and skewer them. Grill the meat, turning a few times, until cooked to your liking, 12 minutes (for medium-rare) to 15 minutes (for medium) on a gas grill, or 10 minutes (for medium-rare) to 12 minutes (for medium) on a charcoal grill. A little charring is OK, but turn them every couple of minutes so they don’t burn and will stay juicy on the inside. Skewer and grill the veggies alongside, if using. Just before serving, throw the bread on the grill to warm through.
- Step 3
Place the bread on a serving dish, place the kebabs on the bread, squeeze a little lemon or lime juice over the kebabs, drizzle with a little olive oil, and an extra sprinkling of Aleppo pepper (if you like) and serve with fresh herbs.
- The kebabs can be made in a broiler or on a stovetop, but they won’t achieve the same charred crust that they would on a grill. To broil: Place the kebab skewers on a foil-lined sheet pan and broil on high for about 8 to 10 minutes, turning a few times. Keep a close eye on the kebabs so they don’t burn. For stovetop: Heat an oiled grill pan or cast iron skillet over medium-high until hot. Place the kebabs on the skillet and cook, turning a few times, about 10 to 12 minutes total.
Private Notes
Comments
My mother's marinade for the lamb was somewhat different, with lemon juice, not yogurt. This was Christmas dinner for many years in our household growing up, along with rice pilaf, misov badlijan (eggplant with ground lamb) and salads. Quite a treat! And, to watch my father standing at the grill, on the back porch, in the middle of winter was a hoot, but it always came out tender and delicious.
I've made a variety of this that I learned when I lived in Afghanistan. I used a 'garam masala' mix of spices, which will give a different taste. Most importantly, I believe it has to be marinated for 24 hours in the refrigerator. Two hours just isn't enough to imbue the meat with the needed flavor.
A Turkish friend noted that meat was being skewered and grilled separately from the onions, peppers and mushrooms (they all cook at different rates and for different times) and then combined in a bowl to get to know each other. "Ah" he said. "You do it Turkish style".
Made this last night and it was fantastic. Mix of beef and lamb. Didn’t have tomato paste so threw in about 1/4 cup of tomato sauce and it was delicious. Grilled onions, peppers, zucchini next to it, naan last, and served with homemade tsatsiki. I wish these comments could include photos…it was gorgeous!
Yum! I used this marinade for both beef, and tofu. Very tasty for both.
Fantastic! Used beef filet, marinated 5 hours, grilled on skewers with mushrooms and red onion. Perfect marinade loaded with flavor.
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