Shish Kebab

Total Time:
50 min
10 min
40 min

4 servings

  • 2 pounds boneless lamb cut from the leg with its fat into 1/2-inch cubes
  • 1 cup high-quality full-fat plain yogurt
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons onion juice (from 1 grated medium-size onion)
  • Salt and freshly ground pepper, to taste
  • 8 (10-inch) metal or wooden skewers
  • 4 pita bread
  • 1 cup Cacik, recipe follows
  • Recipe courtesy Clifford Wright
  • 1 large cucumber, peeled, seeded and grated
  • Salt, to taste
  • 3 garlic cloves, mashed
  • 2 cups thick, high-quality full-fat plain yogurt
  • 1 tablespoon chopped fresh dill
  • 3/4 teaspoon dried mint
  • 1 tablespoon extra-virgin olive oil
  • Skewer the lamb cubes on the skewers. Stir together the yogurt, olive oil and onion juice in a glass or ceramic pan or bowl and season with salt and pepper. Add the lamb skewers, coat with the marinade and refrigerate, covered, for 4 hours. Prepare a charcoal fire and let it die down a bit or preheat a gas grill for 15 minutes on low. Set the skewers on a skewer holder over the fire and grill until golden brown and succulent, turning often, about 20 minutes. Or, lacking a skewer holder, place them on the grill and grill to perfection. Serve with or on a piece grill-warmed pita bread and the cacik on the side.

  • Toss grated cucumber with a light sprinkling of salt. Leave for 30 minutes. Drain the cucumber, squeezing out all the liquid. Pound the garlic in a mortar with 1 teaspoon salt until completely mashed. Stir the garlic into the yogurt and beat with a fork until smooth. Stir in the cucumber, the dill, mint and olive oil and stir until the consistency of a thick soup. Refrigerate for an hour and serve cold.

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