I have got a fantastic Shish Kebabs recipe for you people and you are going to love it!
Shish Kebab, utterly delicious and flavourful kebabs served with lavash with a generous seasoning of sumac, doesn’t that sound incredible? Just writing about it, makes my mind wander in those flavourful streets of Berlin where I had these kebabs for the first time! I wanted to make shish kebabs for a long time and I wanted that charcoal flavour in there so finally, I came with this wicked idea for people who don’t own a barbeque but want to grill kebabs at home.
These Shish Kebabs are made with lamb minced and they are mildly spiced.
I wanted to create a kebab recipe which is mildly spicy and something which packs a punch! These shish kebabs are flavoured with cardamom, chilli, cinnamon and nutmeg and I have added some green and red capsicums (bell peppers) to give that freshness and juiciness to it. The amalgamation of all these flavours works really well and these kebabs were delightful!
How to serve these Shish Kebabs?
I served these kebabs with my homemade spelt flour lavash (the recipe is in works) but you can serve with naan, roomali roti or even with your favourite wraps. I coated my lavash with chilli Urfa, butter and sumac. Garnished these kebabs with fresh red onions and coriander, a combination to die for! 🙂
Are these Shish Kebabs difficult to make?
One of the most important things you need to remember when you are making shish kebabs is your mince mixture has to be really cold. If it is sitting out it is not going to stick to the screwers so make sure you keep the minced mixture in the fridge until you make kebabs. When you are forming kebabs keep a bowl of ice-cold water near you to dip your hands if they get warm, the warmness of the hands breaks the meat down. If all these tricks don’t work then add 2 tbsp breadcrumbs to the mince mixture.
If you like minced lamb or chicken, do check these recipes out.
Let’s get to the recipe!
- Metal or wooden skewers
- 300 g minced lamb or mutton
- 1/2 cup green capsicum (bell pepper) small diced
- 1/4 cup red capsicum (bell pepper) small diced
- 3 Holland red peppers
- 3 cloves garlic crushed
- 2 hot chillies crushed
- 1 tbsp coriander powder
- 1/2 tsp cardamom powder
- 1/4 tsp nutmeg powder
- 1 1/2 tsp salt
- 1 tbsp grated green apple
- 1 tsp lemon zest
- 2 tbsp breadcrumbs optional
- 6 bbq skewers
- 4-5 pieces charcoal
- Mix the minced meat with all the vegetables mentioned above. Using a big knife chop all the vegetables and meat to make sure everything is nicely mixed and there are no big lumps.
- Now add in the spice powders, garlic, chilli, salt and grated green apple. Mix everything well and keep it in the fridge for at least 2 hours. The longer the better, maximum 6-8 hours.
- Before grilling, heat the pieces of charcoal till they are nice and red using a gas flame, you can use a bbq net or place them directly on the flame.
- Once the charcoal is red, take a heavy cast iron wok and line the inside with aluminium foil. Place the smokey charcoal in the wok and place the wok on the gas on medium-high flame.
- Now take the mince out of the fridge and using cold hands, stick it to the metal or wooden skewers. Make sure there are no gaps and the meat is sticking to it. If the meat is not sticking then add the breadcrumbs to it.
- Now place these skewers on the wok and grill it for 12-15 minutes. Baste the kebabs with a little bit of oil if you wish.
- Once they are nice and brown, let them sit for 2-3 minutes and then serve them with lavash bread, onion and a generous sprinkling of sumac.