Ingredients

• 1 kg lamb shoulder
• 2 piece large onions
• 4 piece large tomatoes
• 3 piece bell peppers
• 6 clove garlic cloves
• 4 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 bunch fresh parsley
• 3 piece bay leaves

Instructions

1. Prepare the meat

   Cut the lamb shoulder into large 5cm chunks, removing excess fat but leaving some for flavor. Season generously with salt, black pepper, cumin, and paprika, rubbing the spices into the meat. Let it rest at room temperature for 15-20 minutes until the spices adhere and the meat loses its chill. Do not skip the resting time as it helps the flavors penetrate.

2. Prepare the vegetables

   Slice the onions into thick wedges and cut tomatoes into quarters. Remove seeds from bell peppers and cut into large strips. Mince the garlic cloves finely. Arrange all vegetables in a large roasting pan, creating a bed for the meat. Do not cut vegetables too small as they will break down during long cooking.

3. Brown the meat

   Heat olive oil in a large skillet over high heat for 2 minutes until shimmering. Add lamb pieces in a single layer and sear for 3-4 minutes per side until golden brown all over. The meat should develop a rich, caramelized crust. Do not overcrowd the pan or the meat will steam instead of browning.

4. Assemble the kebab

   Preheat oven to 160°C. Place the browned lamb over the prepared vegetables in the roasting pan. Scatter minced garlic and bay leaves around the meat. Drizzle any remaining oil from the skillet over everything. The vegetables should surround but not completely cover the meat. Do not add any liquid as the vegetables will release their own juices.

5. Initial roasting

   Cover the pan tightly with aluminum foil and roast in the preheated oven for 45 minutes. The vegetables should start releasing their juices and the meat should begin to tenderize. Check that the foil is sealed properly to trap steam. Do not open the oven door frequently as this releases heat and moisture.

6. Continue slow cooking

   Reduce oven temperature to 140°C and continue cooking for another 60-75 minutes until the lamb is fork-tender and easily shreds. The vegetables should be completely softened and caramelized. Test doneness by piercing the meat with a fork - it should offer no resistance. Do not rush this step as low, slow cooking is essential for tender results.

7. Final seasoning

   Remove the foil and let the kebab rest for 10 minutes to allow juices to redistribute. Taste the cooking liquid and adjust seasoning with salt and pepper if needed. Chop fresh parsley finely and sprinkle over the top before serving. Do not skip the resting period as it ensures the meat stays juicy when served.

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