Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 500 grams boneless lamb leg cubes with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 tablespoon plain yogurt, 1 tablespoon fresh lemon juice, 1/2 large grated onion, 2 minced cloves garlic, 1 ground whole star anise, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a large mixing bowl.

2. 2

   Mix all the ingredients thoroughly until the lamb is fully coated and then cover the bowl, refrigerating the marinade for at least 2 hours or preferably overnight.

3. 3

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

4. 4

   Thread the marinated lamb cubes alternately with 1 red bell pepper piece, 1 yellow bell pepper piece, and 1 cherry tomato onto skewers until all ingredients are used.

5. 5

   Place the prepared lamb skewers on the hot grill, turning them every 3-4 minutes to ensure even cooking and a nice char on all sides.

6. 6

   Continue grilling the skewers for 12-15 minutes in total, or until the lamb reaches your desired doneness, with an internal temperature of at least 145°F (63°C) for medium-rare.

7. 7

   Remove the cooked Yıldız Anasonlu Kuzu Şiş from the grill and let them rest for 5 minutes before serving, allowing the juices to redistribute for a tender and flavorful result.