Lamb Shashliks with Rosemary and Garlic

Name: Lamb Shashliks with Rosemary and Garlic
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: Makes about 14 skewers
Cuisine: turkish
Ingredients: 1 small leg of lamb (1.5kg/3lb 5oz), boned and cut into large chunks; 1 lemon juiced and roughly chopped; 3 tbsp olive oil; 20 garlic cloves finely chopped; handful rosemary sprigs, leaves picked and chopped; 3 green peppers cubed; 2 red onions cut into wedges; warmed flatbreads; natural yogurt; chilli sauce; chopped tomato and cucumber

⏱ 80 mins 🍽 Makes about 14 skewers 🌶 turkish ✅ Easy 🏷 Main course

These Turkish shashliks use tender chunks of lamb leg, marinated with lemon, garlic and rosemary for deep flavour. The meat is threaded onto skewers with green peppers and red onion wedges before being cooked over hot coals. The result is beautifully charred, juicy kebabs. Serve them with warmed flatbreads, a dollop of cool natural yogurt, a dash of chilli sauce and a fresh tomato and cucumber salad for a complete meal. This recipe makes approximately 14 skewers.

Ingredients

1 small leg of lamb (1.5kg/3lb 5oz), boned and cut into large chunks
1 lemon juiced and roughly chopped
3 tbsp olive oil
20 garlic cloves finely chopped
handful rosemary sprigs, leaves picked and chopped
3 green peppers cubed
2 red onions cut into wedges
warmed flatbreads
natural yogurt
chilli sauce
chopped tomato and cucumber

Method

Combine the lamb chunks with the chopped lemon and its juice, olive oil, chopped garlic and rosemary. Season generously. Cover the bowl with cling film and place it in the refrigerator to chill for several hours, or ideally overnight.
Thread the marinated lamb pieces onto large metal or pre-soaked wooden skewers, placing cubes of green pepper and wedges of red onion between the meat. If you are using wooden skewers, remember to soak them in water for 20 mins beforehand.
Heat your barbecue coals until they are very hot. Position the lamb skewers over the heat and cook them for about 5 mins until they develop a good colour. Turn the skewers over and continue cooking for a further 5-10 mins until the lamb is done to your preference and has a nice char. To check if the lamb is ready, insert a large skewer into the centre of a meat chunk and press down. If the released juices are bloody, it needs more time. Pink, watery juice indicates the lamb is cooked as preferred, while clear liquid means it is well done. Let the meat rest for a few mins before serving with warmed flatbreads, natural yogurt, chilli sauce, and chopped tomato and cucumber.

Nutrition (per serving)

Calories239 kcal

Fat16 g

Saturates6 g

Carbs3 g

Sugars2 g

Fibre1 g

Protein21 g

Sodium80 mg

Recipe details

Skill levelEasy

CategoryMain course

Cuisineturkish