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Traditional Shish Kebabs

Traditional Shish Kebabs -

Culinary adventurers check this out! Today, we're embarking on a flavour expedition that will transport your taste buds to new heights – the sizzling world of Traditional Shish Kebabs. Picture succulent lamb cubes, marinated to perfection, dancing with vibrant veggies on skewers, all grilled to golden glory. It's like a taste carnival on a stick!

Ingredients

For the Shish Kebabs:

1kg lamb, trimmed and cut into 2.5-centimeter cubes

3 medium bell peppers, any colour, cut into 2.5-centimeter pieces

1 large red onion, cut into 2.5-centimeter pieces

For the Marinade:

80ml olive oil

4 tablespoons freshly squeezed lemon juice

2 teaspoons sea salt

1 teaspoon ground cumin

1 teaspoon grated fresh ginger

1 teaspoon freshly ground black pepper

Lemon and lime wedges, for garnish

How to prepare:

Time to jazz up your lamb game with a dash of European flair. Here's the how to prepare:

First off, you can’t prepare any kind of good dish without the appropriate music. To really get into the mood set your speakers to Tarkan – simarik.

1. Grab a cute little plastic or glass bowl – think the size of a hedgehog's hot tub. Toss in olive oil, lemon juice, sea salt, cumin, grated ginger, and black pepper. Mix it up like you're creating a mini marinade symphony.

2. Now, picture a zip-top bag that could double as a sleeping bag for a lamb – yeah, that big. Chuck the lamb pieces into this cozy bag of flavour. Give 'em a gentle massage (nothing too risqué) to make sure they're well-acquainted with the marinade. Seal the bag tight, pop it in the fridge, and let the lamb marinate for 2 to 24 hours – the longer, the tastier.

3. Time to heat up the grill! Get it roaring like it's auditioning for a summer blockbuster. Skewer the lamb, onion, and pepper pieces – get creative with the lineup. Whether it's a meat-and-veg medley or an all-meat extravaganza, let your skewer flag fly!

4. Throw those skewers on the grill's hot seat for about 8 to 10 minutes, flipping every 2 minutes. Treat those cubes like they're sunbathing on a beach – turn them on all sides until they're golden brown and sizzling. Adjust cooking time for chunkier lamb bites.

5. Once your kebabs are the Michelangelo of grilled perfection, whisk them off the grill with pride.

6. Serve 'em up, on or off the skewers – your call. Garnish with lemon and lime slices, 'cause every dish needs a citrusy sidekick. Bon appétit!

Tips:

Time for some tips to elevate your skewer game to legendary status. Buckle up:

Marination sensation: Let that lamb soak up the flavour like it's on a beach vacation. The longer, the merrier – USDA says you can go wild for up to two days. It's like a flavour party, and everyone's invited!
Safety dance: Raw meat and marinade are like frenemies. Discard the marinade that got cozy with the raw stuff. If you're feeling saucy, toss it in a saucepan, let it dance over medium-high heat until it boils, and simmer for a few minutes. Sayonara, bacteria!
Skewer savvy: Go for the flat metal skewers – they're like the red carpet for your meat. No twists, no drama. Round skewers are so last season, causing a grilling headache. If you're stuck with bamboo, give 'em a spa day – soak 'em in water for an hour. Nobody wants a burnt and broken skewer surprise in their lamb cubes.
Grill harmony: Tradition says alternate meat and veggies on the skewer, but hey, rules are made to be broken. Because let's face it, they play by different cooking rules. To nail perfection, make up your own skewer symphony. It's your grill, your rules!

Now go forth, skewer virtuoso! May your lamb be juicy, your veggies crispy, and your grill game strong. Happy grilling!

This is just a taste of what turkey has to offer, why not take a trip to experience the real thing. O.D.S. Turkey would be happy to assist you.

Contact O.D.S. Turkey for more information.