Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Mince 4 cloves of black garlic and combine with 3 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of dried oregano, 0.5 teaspoon of cumin, 0.5 teaspoon of red pepper flakes, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a large mixing bowl.

2. 2

   Add 500 grams of cubed lamb shoulder or leg to the black garlic marinade and toss thoroughly until all lamb pieces are coated, then cover the bowl and refrigerate for a minimum of 2 hours or preferably overnight to allow the flavors to meld.

3. 3

   Thread the marinated lamb cubes onto skewers, alternating each piece with chunks from 2 medium bell peppers, wedges from 1 medium red onion, and 1 cup of cherry tomatoes, ensuring that the skewers are not overly packed.

4. 4

   Preheat your grill to a medium-high heat setting, making sure the grates are clean and lightly brushed with oil to prevent any sticking during cooking.

5. 5

   Carefully place the prepared skewers on the hot grill and cook for a total of 10 to 14 minutes, rotating them every 2 to 3 minutes to ensure even cooking and a beautiful char on all sides.

6. 6

   The lamb should reach your desired level of doneness, ideally an internal temperature of 63°C (145°F) for a medium-rare finish, and the vegetables should appear tender with a slight char.

7. 7

   Remove the Kara Sarımsaklı Kuzu Şiş from the grill and allow them to rest for approximately 5 minutes before serving alongside a portion of traditional Turkish pilaf or freshly baked flatbread.