Turkish Lamb Shish Kebabs

Ingredients

• Wooden skewers (8-10, soaked in water for 30 minutes)
• Cherry tomatoes (1 cup)
• Bell peppers (2, cut into chunks (any color))
• Red onion (1, cut into wedges)
• Salt (1 teaspoon)
• Pepper (1/2 teaspoon)
• Paprika (1 teaspoon)
• Ground coriander (1 teaspoon)
• Ground cumin (1 teaspoon)
• Garlic (4 cloves, minced)
• Lemon juice (2 tablespoons)
• Olive oil (1/4 cup)
• Lamb leg or shoulder (1.5 pounds, cut into 1-inch cubes)
• Tzatziki sauce (for serving)

Instructions

1. In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, salt, and pepper to create a flavorful marinade.
2. Add the lamb cubes to the marinade and toss well to ensure each piece is coated. Cover and refrigerate for at least 1 hour, or ideally overnight for maximum flavor.
3. Preheat the grill to medium-high heat.
4. Once marinated, thread the lamb cubes onto the wooden skewers, alternating with chunks of red onion, bell peppers, and cherry tomatoes for a colorful presentation.
5. Grill the kebabs for approximately 10-12 minutes, turning occasionally, until the lamb reaches your desired doneness and the vegetables are tender and slightly charred.
6. Remove the kebabs from the grill and allow them to rest for a few minutes before serving to retain their juices.
7. Serve the Turkish lamb shish kebabs with a side of rice, a fresh salad, and a generous dollop of tzatziki sauce.