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TurkishAuthentic Cuisine

Şiş Kebap

Serves 4 to 6 Entree meat

Şiş Kebap

Şiş Kebap, a beloved staple from Adana and its surroundings, reflects the heart of Turkish home cooking. Traditionally prepared for gatherings, its origins lie in the communal spirit of family meals where the act of sharing is as important as the flavors themselves. This recipe captures the essence of how Turkish families have perfected it over generations, with each ingredient thoughtfully measured by intuition and taste.

The dish is a celebration of succulent lamb cubes, marinated with a hint of cumin and olive oil, imparting a rich and aromatic depth. The subtle tang of sumac finishes it, accentuating the meat's natural flavors. When served, it invites diners to savor its tender, juicy bites, seasoned to perfection with fine sea salt and freshly ground black pepper, capturing the essence of a Turkish feast.

Ingredients

  • 800 glamb cubes
  • 1onion
  • 2 tbspolive oil
  • 1 tspcumin
  • to finishsumac
  • to tastefine sea salt and black pepper

Method

  1. Begin by placing the 800 g of lamb cubes in a large mixing bowl. Finely grate 1 onion over the lamb, allowing the juices to mix with the meat. Add 1 tsp of cumin, a generous pinch of fine sea salt, and a few grinds of black pepper. Mix everything thoroughly with your hands, ensuring each piece of lamb is well coated with the spices and onion.
  2. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the lamb cubes in a single layer, making sure not to overcrowd the pan. Allow the meat to brown deeply on one side without moving it, which should take about 3-4 minutes. Turn the pieces over to brown the other sides, ensuring a rich, caramelized crust forms on each piece.
  3. Once the lamb is evenly browned, reduce the heat to medium. If using a grill, transfer the lamb to skewers and place them on the grill. If braising, add a splash of water to the skillet, cover, and let the lamb cook gently until it is tender. The lamb is ready when it is soft to the touch and the juices run clear when pierced with a fork.
  4. Remove the lamb from the heat and let it rest for a few minutes. Taste a piece and adjust the seasoning with more salt or black pepper if needed. Sprinkle a pinch of sumac over the top for a tangy finish, which will enhance the flavors of the dish.
  5. Serve the Şiş Kebap immediately with warm rice, fresh bread, or a crisp salad. Arrange everything on a large platter for a communal dining experience, inviting everyone to share and enjoy the meal together.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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