Shish Kebab

Shish Kebab, a dish that evokes images of sizzling skewers and mouth-watering aromas, is a classic that has transcended its origins to become a beloved meal worldwide. With roots that trace back to the Middle East, this dish has been embraced and adapted by various cultures, each adding its unique twist to the traditional recipe.

The term “shish kebab” originates from the Turkish words “şiş,” meaning skewer, and “kebap,” meaning grilled meat. It’s a simple concept: pieces of meat, often accompanied by vegetables, are threaded onto a skewer and grilled over an open flame. However, the simplicity of the dish belies the depth of flavour and cultural significance it holds.

Historically, shish kebab is believed to have been a practical solution for nomadic tribes in the Middle East and Central Asia. These travellers, often on the move, needed a way to cook their meat quickly and efficiently. Skewering the meat and cooking it over an open fire provided an easy and effective method, and the use of local herbs and spices elevated the flavours, turning a necessity into a culinary tradition.

Over time, shish kebab spread across different regions, with each culture bringing its own influence to the dish. In Turkey, lamb is the most traditional choice of meat, marinated in a mixture of yoghurt, garlic, and spices to tenderise and infuse it with flavour. In contrast, other regions might favour beef, chicken, or even seafood, depending on local preferences and available ingredients.

In the United Kingdom, shish kebab has found a place both in the home kitchen and on the high street. Whether enjoyed as part of a casual takeaway meal or cooked at home on the barbecue, it remains a versatile dish that caters to a wide range of tastes. The UK’s multicultural population has further diversified the flavours of shish kebab, with different communities introducing their own marinades, spices, and cooking techniques.

Part of the appeal of shish kebab lies in its adaptability. It can be made as simple or as elaborate as one desires, making it equally suited to a quick weekday dinner or a more indulgent weekend feast. Served with rice, flatbread, or a fresh salad, shish kebab offers a balanced meal that is both satisfying and nutritious.

Shish kebab is a dish that continues to captivate the taste buds and imaginations of food lovers everywhere.

Shish Kebab

Shish kebab is a classic dish featuring marinated chunks of meat, traditionally lamb, skewered and grilled over an open flame. Often accompanied by vegetables like peppers and onions, this dish is flavourful, aromatic, and perfect for a summer barbecue or an indoor grill. It’s a versatile meal that can be enjoyed with rice, flatbread, or a fresh salad.

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Course: Main Dish, Side Dish

Cuisine: Asian, Turkish

Keyword: Dairy, Lamb, Lemon, Marinade, Shish Kebab, Spice

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Marinating: 2 hours hours

Total Time: 2 hours hours 40 minutes minutes

Servings: 4 People

Calories: 227kcal

Equipment

• Metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning)

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Ingredients

 

MetricImperial

• 600 g lamb shoulder leg, cut into 2-inch cubes (or use beef or chicken as an alternative)
• 1 large red onion cut into chunks
• 1 large red bell pepper or green cut into chunks
• 2 tbsp olive oil
• 3 tbsp plain yoghurt
• 3 cloves garlic minced
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• ½ tsp ground black pepper
• ½ tsp salt
• parsley chopped (for garnish)

Instructions

• In a large bowl, combine the olive oil, yoghurt, minced garlic, lemon juice, ground cumin, coriander, paprika, black pepper, and salt. Mix well until the marinade is smooth and well combined.
  2 tbsp olive oil, 3 tbsp plain yoghurt, 3 cloves garlic, 1 tbsp lemon juice, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, ½ tsp ground black pepper, ½ tsp salt
• Add the lamb cubes to the bowl with the marinade. Toss the meat to ensure each piece is well coated. Cover the bowl with cling film and refrigerate for at least 1-2 hours, or overnight for a more intense flavour.
  600 g lamb shoulder
• Preheat your grill to medium-high heat. If using an oven, preheat it to 200°C (180°C fan) or gas mark 6.
• Thread the marinated lamb cubes onto the skewers, alternating with chunks of onion and bell pepper. Ensure the pieces are not packed too tightly to allow even cooking.
  1 large red bell pepper, 1 large red onion
• Place the skewers on the preheated grill or in the oven. Cook for 15-20 minutes, turning the skewers occasionally to ensure all sides are evenly browned and the meat is cooked through. For lamb, aim for a medium doneness (pink in the centre), but adjust according to your preference.
• Once cooked, remove the skewers from the grill or oven. Let them rest for a few minutes before serving. Garnish with fresh parsley and serve with rice, flatbread, or a fresh salad.
  parsley

Notes

Tips:
– For added flavour, try adding cherry tomatoes, mushrooms, or courgettes to the skewers.
– If you prefer a spicier kebab, add a pinch of chilli powder or cayenne pepper to the marinade.
– Leftover kebabs can be stored in the fridge for up to 2 days and reheated gently before serving.

Nutrition

Calories: 227kcal | Carbohydrates: 8g | Protein: 21g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 367mg | Potassium: 464mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1554IU | Vitamin C: 57mg | Calcium: 54mg | Iron: 3mg