Entree: Turkey – Adana & Cukurova – Şiş Kebab (Grilled skewered marinated cubes of meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 1 hr

Total 1 hr 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 medium onion, grated (approx. 6 oz (170 g))
- 3 cloves garlic, minced
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground sumac (optional)
- 2 tbsp (8 g) chopped fresh parsley
- 8 metal skewers or wooden skewers soaked in water 30 minutes
- 1 lemon, cut into wedges, for serving
- 4 pieces flatbread or 2 cups (400 g) cooked rice, for serving

Show original ingredient measurements

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 medium onion, grated (approx. 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground sumac (optional)
- 2 tbsp (8 g) chopped fresh parsley
- 8 metal skewers or wooden skewers soaked in water 30 minutes
- 1 lemon, cut into wedges, for serving
- 4 pieces flatbread or 2 cups (400 g) cooked rice, for serving

Instructions

1. Combine grated onion, garlic, olive oil, lemon juice, salt, black pepper, cumin, paprika, and sumac in a large bowl. Add the lamb cubes and mix thoroughly to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
2. Preheat a grill or broiler to high (medium-high heat if using stovetop grill pan). Thread the marinated lamb onto skewers, leaving a little space between pieces for even cooking. Grill skewers 8–12 minutes, turning every 2–3 minutes, until exterior is charred in spots and internal temperature reaches about 145–160°F (63–71°C) depending on desired doneness. Rest 5 minutes, sprinkle with chopped parsley, serve with lemon wedges and flatbread or rice.