Turkish Shish Lamb Kebab
Tickle your taste buds with these mouthwatering and flavoursome Turkish style Shish Lamb Kebabs!
Shish Kebap is a Turkish dish made of marinated meat threaded in a skewer (Şiş,) and Kebap means grilled, or fried in Arabic.
Vegetables are grilled on a separate skewer in a traditional Turkish kebab, as the meat takes longer to cook. However, as I am using a tender cut of meat, I have threaded them both in each skewer.
The secret to the most flavourful kebab is to let the meat marinate overnight and cook over high heat and fast, taking care not to overcook it.
In this recipe I have served it with the traditional Turkish flatbread - Lavash, with the mint cucumber yogurt sauce called Cacık' (JAH'- juck), and a side of vibrant Piyaz (onion) Sumac Salad.
Give this recipe a try, and I hope you will love it!
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How To Make The Best Persian Lamb Shish Kebab | Ep 580
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I am a full time, self trained executive chef dedicating my time in my family restaurant in Sydney, Australia. I also carry a lot of experience and
knowledge in DIY, electronics, most trades and basic mechanic and auto electrical. I share my tips, tricks, techniques and methods with my followers.
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How To Make The Best Persian Lamb Shish Kebab | Ep 580
500g lamb backstrap (mutton can be used)
1 brown onion
2 heaped tbsp Greek yoghurt
1 tsp salt
1/2 tsp black pepper
1 tbsp sumac
1 tbsp lemon juice
3 tbsp olive oil
How To Make Lebanese Lamb Shish Kebabs | Ep 519
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I am a full time, self trained executive chef dedicating my time in my 2 family restaurants in Sydney, Australia. I also carry a lot of experience and
knowledge in DIY, electronics, most trades and basic mechanic and auto electrical. I share my tips, tricks, techniques and methods with my followers.
You can follow me on youtube, facebook, snapchat and instagram. Links are below. If you have and requests or suggestions, please leave them in the
comments and I shall get back to you. Subscribe for new videos weekly!
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MAIL: Unit 1, 11 Brookhollow Avenue, Norwest, 2153, Sydney, Australia
FIND ME: ANAIS RESTAURANT - TASTE OF PERSIA & JAZZVEH WOODFIRED PIZZA CAFE (SYDNEY, AUSTRALIA)
How To Make Lebanese Lamb Shish Kebabs
500g diced lamb backstrap
1/2 tsp salt
1/4 tsp black pepper
1 tsp dry oregano
1/2 tsp red sumac
2 tbsp lemon juice
3 tbsp olive oil
How Turkey Makes MOIST & TENDER Kebabs
Meat kebabs are super delicious but making them can be very hit or miss. Getting the meat tender and juicy without buying expensive cuts is tough, but this technique makes it easy.
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Marinade (per 500g meat):
80ml onion juice (roughly 1 large onion strained)
100ml whole milk
3 Tbsp olive oil
2 Cloves of Garlic
30g Red Pepper Paste - or tomato paste
1 Tsp salt (If you are doubling or tripling the recipe, make sure you do not exceed exactly 1 tsp per 500g, everything else can be rough except the salt)
1/2 Tsp Pul Biber or Aleppo Pepper
1 Tsp oregano
1/2 Tsp black pepper
Ezme:
3-4 Plum Tomatoes
1 Onion
2 Green chillies
2 Red chillies
1 clove of garlic
30g parsley or 18g minced parsley leaves
1 Tbsp red pepper paste
1 Tsp Dried Mint
1 Tsp Sumac
1 Tsp Pul Biber or Aleppo Pepper
1 Tsp Salt
1 Tsp Black Pepper
1 lemon juiced
1 Tbsp pomegranate molasses
3-5 Tbsp olive oil
Awesome Lamb Kebabs | Jamie Oliver
Spring is here and this lamb recipe is the perfect way to see in the new season! Marinated lamb kebabs on rosemary skewers with crisp veg all served in flatbread bowls with a dollop of minty yogurt. Such incredible flavours and no plate to wash up at the end of it - win, win!
For more lamb recipes head over to Jamieoliver.com and if you want info on the BBQ in this video click the link |
Links from the video:
Super Easy Fish Pie |
Charred Veg Salad |
Ultimate Cheese Burger |
Flatbread Recipe |
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Easy Moroccan lamb skewer recipe, cooked over charcoal
Super tasty Moroccan lamb recipe, cooked over lump charcoal on a Weber Go Anywhere.
In this episode of Schueys BBQ Taste Buds Travel, I’m going to teach you how to make an easy Moroccan lamb recipe.
I'll show you the ingredients and techniques that will have your taste buds travelling all the way from your backyard to Morocco!
This is a great recipe for when you want to impress your friends and family with your cooking skills. It's also really easy, so if you're looking for something different that can be prepped in the morning and cooked later that day, this is the perfect video for you!
As always I run through the selection and trim, the seasoning, BBQ set up and cooking times and temps. All you need to do is grab a drink, sit back and watch.
Lamb Skewer Ingredients:
1kg (2.2lbs) of lamb back strap
¼ cup Olive oil
¼ cup of chopped parsley
1 teaspoon of Kosher salt
½ teaspoon of Black pepper
1 tablespoon of smoked paprika
1 teaspoon of cumin
2 teaspoons of ground coriander
4 garlic cloves (crushed)
1 tablespoon of lime juice
Veggie Skewer Ingredients:
2 x red onions
2 x zucchini
16 x cherry tomatoes
2 x yellow capsicum
Serving:
2 x limes (cut into quarters)
Items Used:
Trimming knife
Weber Go Anywhere
Chimney Starter
Instant read thermometer
100mm riser from rub and grub
Feeds: 8
Preparation Time: 20 minutes
Marinating Time: 4 Hours
Cook Time: 16 minutes
Cuisine: Moroccan
Hydration: 1 x beer
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With 30 years of experience cooking on Weber grills, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on these BBQ’s for three decades.
There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.
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