Photograph of the finished Shish kebab

Middle East · Xiên khối thịt cừu nướng Shish kebab

Shish kebab

40 min Hands-on time + 8 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 800 g
  • Photograph of Onion Onion 2
  • Photograph of Olive oil Olive oil 120 ml
  • Photograph of Sumac powder Sumac powder 16 g
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Tomato Tomato 4
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Thyme Thyme 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Cut the lamb into evenly sized 3 cm cubes; unevenly sized cubes will dry out before larger pieces cook through.
  2. 2 Marinate the meat with minced onion, olive oil, thyme, and pepper for 8 hours, but do not add salt at this stage to prevent the meat from drying out.
  3. 3 Season with salt right before skewering, then skewer the meat and vegetables separately because they cook at different times.
  4. 4 Grill over charcoal for 3 minutes on each side, for a total of 12 minutes for all four sides.
  5. 5 Let the meat rest for 5 minutes, then sprinkle with sumac and serve with chili peppers and grilled tomatoes.

With an appliance

  • Oven 45 min

    Replace step 4: Place the lamb on the middle rack of the oven at 230 degrees for 7 minutes, turning it once at minute 3 and placing a drip tray underneath. The oven ensures even cooking and requires less constant monitoring of the charcoal, resulting in a less smoky outer layer.

Start cooking