Turkish Grilled Lamb Skewers — Kuzu Shish
Cubed lamb shoulder marinated in yogurt and Turkish spices, threaded onto skewers with capsicum and onion, grilled over high heat and served with bulgur pilaf, sumac onion, and lavash.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 440g lamb cubes with 4 tbsp yogurt, grated garlic, 2 tbsp tomato paste, pul biber, cumin, oregano, pepper, and salt; rest 10 minutes. Cut capsicums and yellow onions into 3cm pieces. Thinly slice red onion, toss with sumac and parsley. Measure bulgur, butter, and hot water.
Saute
Melt 2 tsp butter in a saucepan over medium heat 30 seconds. Add bulgur, toast 1 minute until fragrant. Pour in 1 1/4 cup hot water with salt, cover, and cook over low heat 15 minutes until water absorbs and grains are tender.
Build
Thread lamb onto 4 skewers alternating with capsicum and onion pieces, packing tightly. Brush with olive oil. Heat grill pan over high heat 5 minutes until smoking hot.
Grill
Grill skewers 3 minutes per side over high heat, turning 4 times for 12 minutes total, until lamb is deeply charred outside and blushing pink at centre. Rest skewers off heat 3 minutes on a warm plate.
Rest and plate
Warm lavash on the hot grill 20 seconds per side until pliable. Lay each lavash on a plate, spoon bulgur alongside, lay 2 skewers across, pile sumac onion at the edge, and finish with a lemon squeeze.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.