Grilled Kuzu Şiş with Mediterranean Flavors

Ingredients

• 500g (1.1 lb) lamb leg, cut into 2.5cm (1 inch) cubes 500g (1.1 lb) lamb leg, cut into 2.5cm (1 inch) cubes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 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, cut into chunks 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks 1 red onion, cut into chunks

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 6g (Sugar: 2g)
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, lemon juice, minced garlic, cumin, paprika, dried oregano, salt, and pepper.
2. 2.
   Add the lamb cubes to the marinade and toss to coat evenly. Allow the lamb to marinate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated lamb cubes onto skewers, alternating with chunks of red and green bell peppers and red onion.
5. 5.
   Grill the skewers for about 10-12 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb leg for this recipe to ensure tenderness. Trim any excess fat before cutting into cubes.
• Bell peppers and onion — Cut the vegetables into similar-sized chunks to ensure even cooking. Soak wooden skewers in water for 30 minutes before threading to prevent them from burning on the grill.

Tips & Tricks

• For an extra burst of flavor, brush the skewers with the marinade while grilling.
• If using metal skewers, be cautious as they can get very hot. Use oven mitts or tongs to handle them.
• Serve the Grilled Kuzu Şiş with a side of tzatziki sauce or a squeeze of lemon juice for added freshness.
• If you prefer your lamb well-done, cook the skewers for a few minutes longer.
• If you don't have a grill, you can also cook the skewers on a stovetop grill pan or under the broiler.

Serving advice

Serve the Grilled Kuzu Şiş hot off the grill, accompanied by fluffy rice pilaf, a crisp salad of tomatoes, cucumbers, and parsley, and warm pita bread. Garnish with fresh herbs, such as mint or parsley, for an extra touch of freshness.

Presentation advice

Arrange the skewers on a platter, allowing the vibrant colors of the grilled lamb and vegetables to shine through. Sprinkle some chopped parsley or drizzle olive oil over the skewers for an elegant finishing touch.