Çökertme Kebabı with a Twist

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 eggplant, sliced 1 eggplant, sliced
• 1 cup Greek yogurt 1 cup Greek yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt, to taste Salt, to taste

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 22g (Saturated Fat: 7g)
• Carbohydrates: 12g (Sugar: 7g)
• Protein: 34g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, minced garlic, cumin, paprika, dried oregano, salt, and pepper. Add the lamb cubes and toss to coat. Marinate for at least 1 hour, or overnight for best results.
2. 2.
   Preheat the grill to medium-high heat.
3. 3.
   Thread the marinated lamb cubes onto skewers, alternating with the sliced bell peppers, zucchini, and eggplant.
4. 4.
   Grill the kebabs for about 10-12 minutes, turning occasionally, until the meat is cooked to your desired doneness and the vegetables are tender and slightly charred.
5. 5.
   In a separate bowl, mix together the Greek yogurt, lemon juice, chopped parsley, olive oil, and salt to make the yogurt sauce.
6. 6.
   Serve the grilled kebabs on a platter, drizzled with the yogurt sauce and garnished with additional parsley. Enjoy!

Treat your ingredients with care...

• Lamb — For the most tender and flavorful results, choose boneless lamb leg or shoulder and trim off excess fat before cutting into cubes.
• Greek yogurt — Opt for full-fat Greek yogurt for a creamier and richer yogurt sauce.

Tips & Tricks

• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• If you prefer a spicier flavor, add a pinch of chili flakes to the marinade.
• Serve the kebabs with warm pita bread or rice pilaf for a complete meal.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• If you don't have a grill, you can also cook the kebabs on a stovetop grill pan or under the broiler in the oven.

Serving advice

Serve the Çökertme Kebabı with a side of warm pita bread, a fresh salad, and a bowl of tangy tzatziki sauce for a complete and satisfying meal.

Presentation advice

Arrange the grilled kebabs on a large platter, placing the colorful vegetables strategically to create an appealing visual display. Drizzle the yogurt sauce over the kebabs and garnish with fresh parsley for an extra pop of color.