How to make Lamb Shish? There are also 7 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk actifry, side dish, grill, grilled meat, lamb skewer, marinade, picnic, pan, seasoned lamb skewer, Meat Dishes

Lamb skewers

Release Date: 09-04-2009
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Spring has come and the picnic beast inside me has woken up again, I want to have a picnic like crazy, but it's still cool in Istanbul... If the weather gets warmer, if the fries are made in the evening, if there is a barbecue in the shade of the trees, if the meat is snatched while laughing and having fun... It's almost time for those days...

This recipe, which can be easily applied by those who don't have a barbecue like me but can't give up on skewers, can be cooked in a pan or on a grill, if available, in an actifry.

I suggest you serve it with plenty of side dishes (tomatoes, onions, greens) and, if available, pita, rice or bulgur pilaf. In my next recipe, I will explain how to leaven pita dough by hand and in a bread machine. Love…

seasoned lamb skewers
Lamb skewers

Ingredients for Lamb Skewer Recipe

  • 500 gr cubed lamb
  • 2 tablespoon of hot pepper paste
  • 2 cloves of garlic
  • 8 small red chili peppers
  • 1 tablespoons of vinegar
  • 1 medium onion
  • 1 teacup of oil

How to Make Lamb Shish Recipe?

  1. Peel and finely chop the onion and garlic and put them in a large bowl. Mix by adding pepper paste, vinegar and oil.
  2. Throw the meat in the sauce and marinate in the refrigerator for 4-5 hours.
  3. Strain the sauce from the meat and put it on skewers, if you have a grill, if not, take it to a pan without oil and fry it.
  4. Friends who want to make the recipe in actifray can have tender meat in 20 minutes with just half an actifry spoon of vegetable oil without putting the meat in the bottle.
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"Lamb skewers7 comments for ”

  • On April 28, 2009 at 14:18 PM

    If you can find it, you can try white wine vinegar. Good luck to everyone...

    • On February 13, 2017 at 08:25

      My dear, you should not mix alcohol with meat, my dear brother :)

  • On April 10, 2009 at 15:27 PM

    Hello Ayşegülcüm, thank you very much. If the meat cooked without drying is even slightly burnt, it is my favorite from the ends :) Best regards…

  • On April 10, 2009 at 08:46 PM

    After reading your recipe, I thought, a few minutes before serving the lamb skewers, drizzling the juice of a green lemon that has been kept close to the heat and keeping it at a low temperature and then serving it + adds a flavor.

    • On April 10, 2009 at 09:26 PM

      Adding lemon or vinegar while marinating is used because it makes the meat softer. But by doing as you say, a different and pleasant taste can be obtained. Thanks for your participation..


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