Kuzu şiş, or Turkish lamb shish kebab, is a delicious and popular dish that is perfect for a summer barbecue. The lamb is marinated in a flavourful blend of spices and then grilled to perfection. The result is a tender juicy kebab that is sure to please everyone at your next gathering.The key to mastering the art of Kuzu şiş lies in the selection of the finest cuts of lamb. To ensure unparalleled tenderness, we turn to the lamb loin, lamb fillet, and back chops. These cuts are more tender and juicy than the cheaper and tougher lamb shoulder or leg commonly used in restaurants.
1kgwhole lamb loin, cut into lamb fillets and back chops, cubedsee video below
Lamb shish marinade
½tsptable saltdry brine before applying the marinade
2tbspGreek style yoghurt
1tbspTurkish pepper paste, biber salcasi
100mloil
½tspminced garlic
1tspcumin powder
1tspblack pepper
½tspIsot, Urfa pepperyou can use pul biber (Aleppo pepper) too
Instructions
The key to mastering the art of Kuzu şiş lies in the selection of the finest cuts of lamb. To ensure unparalleled tenderness, we turn to the lamb loin, lamb fillet, and back chops. These cuts are more tender and juicy than the cheaper and tougher lamb shoulder or leg commonly used in restaurants.
Butchery of the lamb
How to butcher the lamb loin. Part 1(Show your butcher)Debone a saddle of lamb (loin of lamb)
How to butcher the lamb loin. Part 2(Show your butcher)Also, remove both fillets (tenderloin)
How to butcher the lamb loin. Part 3(Show your butcher)Pull off the tendon and silverskin from the lamb fillet
How to butcher the lamb loin. Part 4(Show your butcher)Repeat for the second fillet
You are left with two lamb fillets and two boneless back chops, ask the butcher to remove some fat from the top of the boneless back chops and then cut both fillets and boneless back chops into cubes.
Marinating and cooking the lamb shish
Dry brine the lamb fillets and boneless back chops (not shown) with ½ tsp salt. Refrigerate for at least an hour.
Make up the marinate by mixing together Greek yoghurt, Turkish red pepper paste, oil, garlic, cumin powder, isot pepper and black pepper.
Skewer the meat pieces onto thin metal skewers.
Fire up the BBQ charcoal. Add the coal in an even layer and put the BBQ grill to the highest setting, then place the lamb shish directly over the fiery hot coals.
Flip every two minutes until you get evenly browned on each side.
Cook until the internal temperature reaches between 58-60°C.
How does it taste?
The lamb shish is tender and juicy. Better than any mangal restaurant.