Ingredients

• 800 g lamb shoulder
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 4 clove garlic
• 1 piece onion
• 3 tbsp Turkish yogurt
• 1 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 2 piece bell peppers
• 2 piece tomatoes
• 1 piece red onion

Instructions

1. Prepare the marinade

   Mince 4 garlic cloves and grate half the onion into a large bowl. Add olive oil, lemon juice, yogurt, paprika, cumin, oregano, salt, and pepper. Mix thoroughly for 2-3 minutes until well combined and creamy. The marinade should smell fragrant and coat a spoon lightly. Do not add too much salt as it can draw moisture from the meat.

2. Cut and marinate meat

   Cut lamb into uniform 3cm cubes, removing any excess fat or gristle. Add meat to the marinade and massage gently with your hands for 3-4 minutes until every piece is well coated. Cover and refrigerate for at least 2 hours or overnight. The meat should look evenly coated and feel slightly sticky. Do not marinate for more than 24 hours as the acid will make the meat mushy.

3. Prepare vegetables and skewers

   Cut bell peppers and tomatoes into 3cm chunks. Slice red onion into thick wedges that won't fall apart. Remove meat from refrigerator 30 minutes before cooking. Thread meat and vegetables alternately onto metal skewers, leaving small gaps between pieces. Each skewer should have 4-5 pieces of meat. Do not pack ingredients too tightly or they won't cook evenly.

4. Preheat the grill

   Heat grill to medium-high heat and oil the grates lightly with a paper towel dipped in oil. The grill is ready when you can hold your hand 6 inches above for only 3-4 seconds. Clean grates should sizzle when touched with a drop of water. Do not start cooking on a cold grill or the meat will stick and tear.

5. Grill the kebabs

   Place skewers on the grill over medium-high heat. Cook for 2-3 minutes without moving, then rotate 90 degrees. Continue rotating every 2-3 minutes for 10-12 minutes total cooking time. The meat should develop nice char marks and feel firm but not hard when pressed. Do not flip too frequently or the meat won't develop proper searing.

6. Rest and serve

   Remove kebabs from grill when meat springs back lightly to touch and vegetables are tender with slight char. Let rest on a warm platter for 3-4 minutes to allow juices to redistribute. The meat should be slightly pink inside for lamb. Do not cut immediately or the juices will run out and the meat will be dry.

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