Serves 4
45 min
Grilled Lamb Kebabs with Turkish Flavors
Recipe GLPR7248186d09f927
Succulent grilled lamb chunks threaded onto skewers and cooked over hot coals until tender and charred, then tossed with sweet dried apricots, warm Maras pepper, fresh mint, and garlic for a vibrant Turkish-inspired dish. The bright aromatics and tender meat create a deeply satisfying main course.
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Ingredients
2 pounds boneless lamb leg
1/2 cup extra-virgin olive oil, divided
Kosher salt to taste
Freshly cracked black pepper to taste
2 tablespoons Maras pepper, or 2 teaspoons other dried chili powder mixed with 1 tablespoon paprika
1 teaspoon minced garlic
1/2 cup dried apricots, cut into medium dice
2 tablespoons roughly chopped fresh mint
4 metal skewers
Directions
Set up your grill for direct cooking by arranging all coals or burners on one side to create a two-level fire. Allow flames to die down until coals glow medium-hot (you should be able to comfortably hold your hand 6 inches above the grate for 3-4 seconds). This creates a hot zone directly over coals and a cooler zone on the other side.
While the grill heats, trim the lamb leg of excess fat and cut the meat into approximately 32 equal cubes, each about 1.5 inches.
Place the lamb cubes in a large mixing bowl and drizzle with 1/4 cup of the olive oil. Season generously with kosher salt and freshly cracked black pepper, then toss well until all pieces are evenly coated.
Thread the oiled lamb cubes onto 4 metal skewers, distributing them evenly—roughly 8 pieces per skewer. Leave small gaps between pieces for even cooking.
Place the loaded skewers directly over the hot coals. Grill, turning every 2 minutes, for approximately 8 minutes total, until the lamb reaches an internal temperature of 145°F for medium-rare, or adjust to your preferred doneness. The exterior should be caramelized and lightly charred.
Remove the skewers from the grill and let them rest for 1 minute. Slide all the lamb chunks into a large serving bowl.
To the warm lamb, add the diced dried apricots, minced garlic, Maras pepper (or chili powder and paprika blend), chopped fresh mint, and the remaining 1/4 cup olive oil. Season with additional salt and pepper to taste. Toss vigorously for 1-2 minutes until everything is well combined and the apricots soften slightly from the residual heat.
Serve the kebabs warm, dividing among 4 plates or bowls. Drizzle any remaining warm dressing from the bottom of the bowl over each portion.
