9. February 2024

▫️INGREDIENTS👇🏻 Serves 2
350g lamb
100ml milk
2 tbsp olive oil
1 tsp salt
½ tsp ground cayenne pepper
▫️INSTRUCTIONS👇🏻
1. Remove as much fat from meat as you can.
2. Cut meat into cubes (you can cut them smaller than mine - grilling time will be less in that case).
3. In a bowl, mix meat with milk and 1 tbsp olive oil.
4. Let it rest in fridge for 24 hours (48 hours would be best - meat will be even more tender and delicious). If you can’t wait that long, at least 2-4 hours should be fine.
5. Strain meat.
6. In a bowl, mix strained/marinated meat with 1 tbsp olive oil, salt, and ground cayenne pepper and let it rest at room temperature for 30 minutes (you can also add 1 garlic clove as well as 1 tsp tomato paste (for texture) or more ground cayenne pepper, but I prefer the original texture).
7. Thread meat onto skewers.
8. Grill 10-12 minutes on low to medium heat (grilling time also depends on how you like your meat. In Kebabs, there is no medium rare, medium, medium well, etc. There is only one version - fully cooked and still juicy, but you can cook however you like).
9. Remove meat from skewers (apparently, I did not record this part🙃).
10. Serve with bulgur rice or white rice. Lavash bread, grilled tomato, grilled green pepper, and onion with sumac and parsley should automatically be included🙂 You can also serve as a Dürüm (wrap) either with lavash bread or another type of Turkish flatbread called „tırnak pide” (thicker and softer) which we’ll make another day.
Enjoy!❤️
Check out my next videos for lavash bread and bulgur rice recipes.
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