20min 4 ppl
Sis Kebap
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 9 steps
Medium: 31–60 min or 7–12 steps
470 kcalper person
Protein 36g
Carbs 28g
Fats 22g
About this dish
Cubes of lamb leg marinated in onion, tomato paste and Aleppo pepper, threaded onto skewers with peppers and tomatoes and grilled to a juicy pink centre.
Allergy Info
Gluten
Diet Info
Meat
Ingredients
Fresh Produce
- Oniongrated1
- Garlic clovescrushed3
- Green Peppercut into 3cm pieces1
- Cherry tomatoes12
- Flat-leaf parsleyroughly chopped, to serve2 tbsp
Meat & Poultry
- Boneless Lamb Legcut into 3cm cubes800 g
Tins & Jars
- Tomato paste1 tbsp
Dried Goods
- Pitta breadwarmed, to serve4
Spices & Seasonings
- Aleppo pepper1 tsp
- Black pepper1 tsp
- Fine sea salt1.5 tsp
Oils & Condiments
- Extra-virgin olive oil3 tbsp
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Metal skewers
- Griddle pan
- Meat thermometer
- Tongs
Method
1
Combine the grated onion, garlic, olive oil, tomato paste, Aleppo pepper, black pepper and fine sea salt in a large bowl.
Approx. 5 minutes
2
Add the lamb cubes to the marinade and turn to coat evenly.
Approx. 5 minutes
3
Cover the bowl and refrigerate for at least 4 hours, ideally overnight.
Approx. 2 minutes
4
Thread the marinated lamb onto metal skewers, alternating with pieces of green pepper and cherry tomatoes.
Approx. 8 minutes
5
Heat a griddle pan over high heat and cook the skewers for 8 minutes, turning every few minutes, for a pink centre.
Approx. 8 minutes
6
Check with a meat thermometer that the thickest piece of lamb has reached an internal temperature of at least 63°C.
Approx. 2 minutes
7
Transfer the skewers to a plate, cover loosely with foil and rest for 5 minutes; the temperature will continue to rise by a few degrees as it rests.
Approx. 5 minutes
8
Warm the pitta bread in a dry frying pan for 1 minute on each side.
Approx. 2 minutes
9
Serve the skewers with the warm pitta bread and flat-leaf parsley.
Approx. 3 minutes
