Cubes of marinated leg of lamb are threaded onto skewers with peppers and tomatoes, then charred over charcoal. With a lightly charred exterior and juicy interior, this classic shish kebab is an essential grilled delight for guest tables.
Thoroughly mix the cubed lamb leg meat with yogurt, grated onion, salt and spices, then let it rest in the refrigerator for at least 2 hours.
Thread the marinated meat onto skewers, alternating with pieces of pepper and tomato.
Cook the skewers over glowing charcoal, turning frequently, until lightly charred outside while staying juicy inside.
Remove the skewers from the heat, let them rest for a few minutes, then serve hot.
Important: Marinate the meat with yogurt and spices for at least 2 hours, preferably the night before; this both tenderizes it and deepens the flavor. Allergen: contains dairy due to yogurt. Caution: Turn the skewers often while cooking — leaving them in one position can burn the outside while leaving the inside raw.
Cutting the meat cubes to the same size before threading them onto skewers ensures they all cook at the same time and keeps the kebab balanced.
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