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Lamb Shashliks with Rosemary and Garlic

Lamb Shashliks with Rosemary and Garlic is a traditional Turkish recipe for a classic kebab of marinated lamb chunks threaded onto rosemary sprigs and cooked on a barbecue. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Lamb Shashliks with Rosemary and Garlic.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+marinating)

Makes:

14 skewers

Rating:

Tags : Lamb RecipesTurkey Recipes

A shashlik is the classic Turkish kebab made from cubed lamb meat threaded onto skewers and interspersed with vegetables that are typically cooked over hot coals. Simple to make, but a truly delicious summer-time treat. If your rosemary sprigs are robust you can use the stems as skewers. If, however, you are using wooden or bamboo skewers soak them in a large bowl of water for 20 minutes before cooking.

Ingredients:

1 small leg of lamb (about 1.5kg [3 1/3 lbs]), boned and cut into large chunks
1 lemon, juiced and the remainder coarsely chopped
3 tbsp olive oil
20 garlic cloves, finely chopped
handful of rosemary sprigs, leaves picked and chopped
3 green bell peppers, cubed
2 red onions, cut into wedges

To serve
warmed flatbreads
natural yogurt
chilli sauce
chopped tomato and cucumber

Method:

Mix the lamb with the lemon pieces and juice, oil, garlic and rosemary. Season well. Cover with clingfilm (plastic wrap), then set aside to marinate for a few hours (or preferably, over-night).

Thread the lamb onto large metal or prepared wooden skewers (or rosemary sprigs), alternating with the bell pepper pieces and onions.

Get your coals hot, and when they begin to whiten put the lamb skewers over the heat and cook for about 5 minutes, until well coloured. Turn over and cook for a further 5-10 mins until cooked to your liking and nicely charred. To test if the lamb is done, put a large skewer into the centre of the meat and press down on the flesh. If the juice that runs from it is bloody, it’s not cooked enough. If the juice is pink and watery, the lamb is cooked the way my husband likes it. If the liquid is completely clear, the lamb is well done (my preference).

Allow the meat to rest for a few minutes before serving with flatbreads, yogurt, chilli sauce, and tomato and cucumber.