Turkish Shish Kebab (Şiş Kebap) — Charcoal-Grilled Marinated Lamb Skewers

• 800 glamb leg or shoulder, cut into 3 cm cubes (trim excess surface fat but keep some for juiciness)
• 150 gonion, grated (about 1 large onion)
• 12 ggarlic, finely grated (about 4 cloves)
• 120 gplain yogurt (use full-fat for best tenderness)
• 30 mlolive oil
• 30 mllemon juice, freshly squeezed
• 20 gtomato paste (about 1 tbsp)
• 2 tspAleppo pepper (pul biber) (mild to medium heat)
• 1 tspground cumin
• 1.5 tspsweet paprika
• 1 tspdried oregano
• 10 gfine sea salt (about 1 3/4 tsp)
• 1 tspblack pepper, freshly ground
• 200 gred bell pepper, cut into 3 cm squares (optional but traditional)
• 200 ggreen bell pepper, cut into 3 cm squares (optional but traditional)
• 240 gtomatoes, cut into thick wedges (about 2 medium)
• 4flatbread (pide or lavash) (1 per person)
• 2 tspsumac (for sprinkling on onions or kebab)
• 15 gparsley, chopped (about 1/2 bunch)

Instructions

1. 1

   Prepare the meat by cutting it into even 3 cm cubes so it cooks at the same rate. Pat the cubes dry with paper towels, because excess surface moisture prevents good browning over the coals.

2. 2

   Make the marinade by combining grated onion, garlic, yogurt, olive oil, lemon juice, tomato paste, pul biber, cumin, paprika, oregano, salt, and black pepper in a bowl. Whisk until smooth and brick-red, then taste and adjust only by adding exactly 5 ml lemon juice if you want it brighter.

3. 3

   Add the lamb cubes to the marinade and mix thoroughly so every piece is coated. Cover and refrigerate for 6 hours, because this window tenderizes without turning the exterior mushy like an overnight acidic soak can.

4. 4

   If using wooden skewers, soak them in water for 30 minutes to reduce scorching. While they soak, cut the peppers into 3 cm squares so they match the meat size and grill evenly.

5. 5

   Heat a charcoal grill (mangal) for direct high heat, aiming for a coal bed that is fully ashed-over and glowing. Set the grate or skewer rails about 10–12 cm above the coals, because too-close heat will burn the yogurt marinade before the centers cook.

6. 6

   Thread the lamb onto skewers, leaving 3–5 mm space between pieces so heat can circulate and caramelize the edges. Alternate with bell pepper squares if desired, and keep each skewer consistent so they finish at the same time.

7. 7

   Grill the skewers over direct heat for 10–12 minutes total, turning every 2 minutes for even charring. For medium doneness, target an internal temperature of 63°C, then rest 3 minutes so juices redistribute instead of spilling onto the bread.

8. 8

   Grill the tomato wedges for 2–3 minutes, turning once, until blistered and lightly smoky. Serve the skewers immediately over flatbread, then finish with parsley and exactly 2 tsp sumac for a bright, tangy lift.