Best Turkish Lamb Kebabs Recipes

Grilled Lamb Kebabs With Turkish Flavors image

Provided by Chris Schlesinger

Yield Serves 4

Number Of Ingredients 10

2 pounds boneless lamb leg
1/2 cup extra-virgin olive oil, divided
Kosher salt
Freshly cracked black pepper
1/2 cup dried apricots, cut into medium dice
2 tablespoons Maras pepper, or 2 teaspoons other dried chili powder mixed with 1 tablespoon paprika
1 teaspoon minced garlic
2 tablespoons roughly chopped fresh mint
Special equipment:
4 metal skewers

Steps:

Build a two-level fire in your grill by putting all the coals on one side. When the flames have died down and the coals are medium-hot (you can comfortably hold your hand 6" above the grill for 3-4 seconds), you're ready to cook.
Trim the lamb of most of the fat and cut into 32 more or less equal chunks. Combine in a bowl with 1/4 cup olive oil and salt and pepper to taste; toss well to coat.
Thread the lamb chunks onto skewers (8 or so per skewer) and place directly over the coals. Cook, turning, until done to your liking, about 8 minutes total for medium-rare.
When the lamb is done, slide the chunks off the skewers into a large bowl, then add apricots, Maras pepper, garlic, mint, remaining 1/4 cup olive oil, and more salt and pepper to taste and toss vigorously. Serve warm.

Turkish Lamb Kebabs image

Yield Makes 4 servings

Number Of Ingredients 13

1 medium red onion, finely chopped (1/2 cup)
1/2 cup coarsely chopped fresh flat-leaf parsley
1 medium tomato, diced (3/4 cup)
1 teaspoon dried oregano
1/2 tablespoon Urfa pepper*
1/2 tablespoon Maras pepper*
6 tablespoons olive oil
3/4 teaspoon salt
1 (1 1/2-lb) piece boneless leg of lamb, trimmed and cut into 32 (1-inch) cubes
1/2 teaspoon black pepper
4 (10-inch) square pieces soft lavash bread*
Special Equipment
8 (10-inch) wooden skewers, soaked in water 30 minutes

Steps:

If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Stir together onion, parsley, tomato, oregano, Urfa and Maras peppers, 2 tablespoons oil, and 1/4 teaspoon salt.
Pat lamb dry, then toss with black pepper, 1 tablespoon oil, and remaining 1/2 teaspoon salt and thread 4 lamb cubes onto each skewer, leaving a little space in between cubes. Brush lavash (on both sides) with remaining 3 tablespoons oil and transfer to a platter.
Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until medium-rare, 6 to 8 minutes total. Transfer lamb skewers to a platter and cover with foil to keep warm.
Grill lavash, covered only if using a gas grill, turning over once, until just heated through and lightly browned but still flexible, about 45 seconds total.
Remove lamb from skewers and divide among pieces of lavash. Top lamb with tomato mixture and roll up lavash to enclose lamb. Serve immediately.