Kuzu Şiş Recipe
Authentic Turkish Kuzu Şiş made with tender marinated lamb cubes grilled on skewers until smoky, browned, and juicy.
Ingredients
- 1 1/2 lb 680 g boneless lamb leg or lamb shoulder, cut into 1 to 1 1/4-inch cubes
- 1 small onion finely grated
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp mild Turkish red pepper flakes optional
- 1/2 tsp dried thyme optional
- 1 red bell pepper cut into large pieces
- 1 green pepper cut into large pieces
- 1 medium onion cut into wedges
- Warm lavash or flatbread for serving
- Sumac onion salad for serving
- Grilled tomatoes and peppers for serving
- Fresh parsley for serving
- Ayran for serving
Instructions
- Cut the lamb into uniform 1 to 1 1/4-inch cubes.
- Combine grated onion, olive oil, salt, black pepper, and optional red pepper flakes. Add the lamb and coat well.
- Cover and refrigerate for at least 2 hours, preferably 4 to 6 hours.
- Remove from the refrigerator 20 to 30 minutes before grilling and brush away large pieces of onion.
- Thread the lamb onto metal skewers, alternating with peppers and onion if desired. Leave a small amount of space between pieces.
- Preheat a charcoal or gas grill to high heat.
- Grill the skewers for approximately 8 to 10 minutes total, turning every 2 minutes, until browned on all sides.
- For medium lamb, cook to about 145°F (63°C), then remove from the grill.
- Rest for 5 minutes.
- Serve hot with lavash, sumac onions, grilled vegetables, parsley, and ayran.
Notes
Use lamb with some internal fat for juicier skewers.
Cut the lamb into evenly sized cubes.
Remove excess grated onion before grilling so it does not burn.
Do not pack the skewers too tightly.
Cook over hot coals rather than large uncontrolled flames.
Avoid overcooking the lamb.
Rest the skewers for about 5 minutes before serving.
Cut the lamb into evenly sized cubes.
Remove excess grated onion before grilling so it does not burn.
Do not pack the skewers too tightly.
Cook over hot coals rather than large uncontrolled flames.
Avoid overcooking the lamb.
Rest the skewers for about 5 minutes before serving.