Turkish Lamb Shish Kebabs Recipe

Turkish Lamb Shish Kebabs

These flavorful kebabs pair wonderfully with warmed pita bread. Try serving with a drizzle of tahini sauce and sliced raw onions.

Serves: 4Prep: 20 minutesCook: 10 minutesTotal: 30 minutesDifficulty: Easy

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Serves: 4

Ingredients

  • 1⁄2 cup Simple Truth Organic™ Strained Greek Whole Milk Plain Yogurt
  • 2 tbsp. Simple Truth Organic™ Filtered Extra Virgin Olive Oil
  • 2 tbsp. Simple Truth Organic™ Lemon juice
  • 2 tbsp. Simple Truth Organic™ Minced Garlic
  • 2 tsp. salt
  • 1 tsp. Simple Truth Organic™ Ground Cumin
  • 1⁄4 tsp. Simple Truth Organic™ Ground Saigon Cinnamon
  • 1⁄4 tsp. Simple Truth Organic™ Ground Cayenne Red Pepper
  • 1 1⁄2 pounds Simple Truth™ Natural Lamb Shoulder Chop, cut into 1-inch cubes, bones discarded
  • 4 Simple Truth Organic™ Roma Tomatoes

Directions

  • In a shallow dish or zip-top bag, stir together yogurt, olive oil, lemon juice, garlic, salt, cumin, cinnamon and cayenne. Add the lamb pieces and toss to coat. Refrigerate at least 2 hours or up to 12 hours.
  • Heat grill to medium-high heat. Lightly oil the grill grates.
  • Thread lamb pieces onto metal skewers.
  • Grill skewers for 8-12 minutes, turning occasionally, or until the internal temperature reaches 145°F.
  • Meanwhile, place the tomatoes on the grill. Cook 8-10 minutes, turning occasionally, or until the exterior is nicely blistered and the tomatoes are tender.
  • Refrigerate leftovers.

Serves: 4

Ingredients

  • 1⁄2 cup Simple Truth Organic™ Strained Greek Whole Milk Plain Yogurt
  • 2 tbsp. Simple Truth Organic™ Filtered Extra Virgin Olive Oil
  • 2 tbsp. Simple Truth Organic™ Lemon juice
  • 2 tbsp. Simple Truth Organic™ Minced Garlic
  • 2 tsp. salt
  • 1 tsp. Simple Truth Organic™ Ground Cumin
  • 1⁄4 tsp. Simple Truth Organic™ Ground Saigon Cinnamon
  • 1⁄4 tsp. Simple Truth Organic™ Ground Cayenne Red Pepper
  • 1 1⁄2 pounds Simple Truth™ Natural Lamb Shoulder Chop, cut into 1-inch cubes, bones discarded
  • 4 Simple Truth Organic™ Roma Tomatoes

Directions

  • In a shallow dish or zip-top bag, stir together yogurt, olive oil, lemon juice, garlic, salt, cumin, cinnamon and cayenne. Add the lamb pieces and toss to coat. Refrigerate at least 2 hours or up to 12 hours.
  • Heat grill to medium-high heat. Lightly oil the grill grates.
  • Thread lamb pieces onto metal skewers.
  • Grill skewers for 8-12 minutes, turning occasionally, or until the internal temperature reaches 145°F.
  • Meanwhile, place the tomatoes on the grill. Cook 8-10 minutes, turning occasionally, or until the exterior is nicely blistered and the tomatoes are tender.
  • Refrigerate leftovers.
Nutrition Information
Amount per serving
Sodium1280mg
Total Fat44g
Saturated Fat17g
Protein32g
Cholesterol125mg
Total Carbohydrate6g
Dietary Fiber1g
Sugars2g
Calories550