The term “shish kebab” comes from the Turkish words literally meaning “skewer” and “roast meat,” and is cooked on an open flame. Kebabs are a signature dish on most Turkish menus. Traditionally, Shish Kebab is made with lamb, a spicy marinade or basting sauce and interlaced with various vegetables like onions and bell peppers that cook at the same rate as the meat.
To make 8 Kebabs
- 500 g cubed lamb, trimmed and fat removed
- 8 pickling onions, halved (or whole if tiny)
- 2 yellow bell- peppers, cut into chunks
1. Marinate the lamb for at least 6 hours or overnight.
2. Thread strips of meat onto 8 bamboo or metal skewers, starting and ending with the meat and then alternating the pickling onions and bell pepper chunks.
3. Grill over moderate to high heat for 10 minutes, turning and basting frequently with the orange basting sauce.
4. The secret to grilling the perfect Shish Kebab is to get it done quickly. This will hold in moisture and make the meat tender.
5. Delicious served with a home-made Tzaziki. (See below)
Orange and Ginger Marinade
- 1 onion, chopped
- 1 clove garlic, crushed
- 2 Tbsp vegetable oil
- 250 ml freshly squeezed orange juice
- Grated rind of 1 orange
- 1 tsp ground ginger
- 5 ml salt
- Freshly ground pepper to taste
1. Sauté onion and garlic in heated cooking oil until soft
2. Add remaining ingredients and simmer for 5 minutes. Set aside to cool and store in a glass container in the fridge until needed.
- 250 g Greek yoghurt
- 1 cucumber, unpeeled and chopped
1/4 cup sour cream
2 Tbsp freshly squeezed orange juice
1 Tbsp white wine vinegar
1 Tbsp fresh dill, snipped finely
1 1/2 tsp garlic, minced
2 tsp freshly ground sea salt
1/2 tsp freshly ground black pepper
1, Place the yogurt in a medium bowl.
2. Chop the cucumber finely and squeeze to remove some of the liquid. Add it to the yogurt along with the sour cream, orange juice, vinegar, dill, garlic, salt and pepper and stir.