Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine the 1 kilogram of cubed lamb with 2 stalks of finely minced lemongrass, 4 cloves of minced garlic, 2 tablespoons of sumac, 1 tablespoon of pul biber, 0.5 cups of olive oil, 1 medium grated onion, 1 teaspoon of salt, and 0.5 teaspoons of black pepper.

2. 2

   Toss all ingredients together thoroughly to ensure the lamb is evenly coated with the marinade, then cover the bowl and refrigerate for at least 2 hours, or preferably overnight, allowing the flavors to meld.

3. 3

   While the lamb marinates, cut 1 large red bell pepper into 1-inch pieces and prepare 1 cup of cherry tomatoes, ensuring all vegetables are ready for skewering.

4. 4

   Thread the marinated lamb pieces alternately onto 8-10 pre-soaked wooden skewers with the red bell pepper pieces and cherry tomatoes, creating colorful and appealing kebabs.

5. 5

   Preheat your grill to a medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.

6. 6

   Place the lamb skewers on the preheated grill and cook for 12-15 minutes, turning them every 3-4 minutes to achieve even charring and ensuring the lamb is cooked through but still tender.

7. 7

   Remove the Turkish Grilled Lamb Skewers from the grill and let them rest for 5 minutes before serving hot.