Lamb Shish
This classic Turkish dish features prime cuts of tender lamb marinated in olive oil, garlic, lemon, and warm aromatic spices, then threaded onto skewers and charred over open embers. The searing heat seals in succulent juices while imparting a smoky crust, delivering a deliciously tender bite best enjoyed wrapped in warm flatbread and sprinkled with fresh coriander.
Cuisines
Cooking Instructions
Cooking: 10 minutes
Notes:
Milk acts as a natural tenderiser, breaking down tough meat fibres for a melt-in-the-mouth texture.
Alternating pieces of lamb tail fat between the meat cubes bastes the skewers naturally as they grill.
Refrigerating the marinated lamb for at least 4 to 5 hours ensures the deep flavours penetrate fully before cooking.
Prepare Lamb and Fat
Trim all sinews and tough silver skin from the leg of lamb fillet, then cut the meat into uniform 3cm cubes. Cut the lamb tail fat into small 1½cm pieces and combine in a large mixing bowl with the lamb.
Mix Marinade
Grate the brown onion and squeeze through a fine sieve or cloth to extract the juice. In a bowl, whisk the onion juice, milk, olive oil, white vinegar, paprika, and black pepper together until combined.
Marinate Meat
Pour the marinade over the lamb and tail fat, mixing thoroughly to ensure every piece is evenly coated. Cover the bowl tightly with cling film and refrigerate for at least 4 to 5 hours.
Skewer Lamb
Drain any excess liquid marinade from the lamb. Thread the lamb onto long metal skewers, placing a piece of tail fat at both ends and alternating 1 piece of fat for every 2 to 3 pieces of lamb meat.
Grill and Serve
Preheat a charcoal grill to medium-hot heat. Season the skewers with salt just before cooking, then grill over the coals for 6 to 8 minutes, turning frequently until nicely charred and cooked through. Serve hot with grilled tomatoes, chillies, and flatbread.
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Ingredients
| Leg of Lamb | 500g |
| Lamb Tail Fat | 150g |
| Brown Onion | 1 |
| Milk | 120ml |
| Olive Oil | 2 tbsp |
| White Vinegar | 1 tbsp |
| Paprika | 1 tbsp |
| Black Pepper | 1 tbsp |
| Salt | 1 tsp |
| Tomatoes | 2 |
| Green Chillies | 3 |
