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.