Fire and Ice Kebab

A main course dish that brings together the fiery heat of Turkish spices, such as the bold and aromatic red pepper flakes, the warm and earthy cumin, and the fragrant coriander, creating a symphony of flavors that tantalize the palate. This dish is further complemented by the cooling freshness of Aegean tomatoes, which are known for their vibrant color and juicy texture, offering a delightful contrast to the spices. The tomatoes, often harvested at the peak of ripeness, lend a natural sweetness and acidity that balances the heat, while their bright flavor enhances the overall experience. Together, these ingredients engage in a harmonious dance of flavors, where the heat and freshness intertwine, creating a culinary masterpiece that not only satisfies hunger but also excites the senses. Each bite reveals layers of complexity, inviting diners to explore the rich culinary heritage of the region while celebrating the vibrant ingredients that define this exquisite dish.

serving 4 People

time 50 min

INGREDIENTS

• 1 kilogram lamb shoulder, cut into 1-inch cubes

• 200 grams tomatoes, diced

• 100 grams hot chili peppers, seeded and minced

• 50 ml olive oil

• 20 grams ground cumin

• 20 grams ground coriander

• 10 grams dried oregano

• 10 grams salt

• 5 grams black pepper

• 5 grams minced garlic

• 200 grams yogurt

• 50 grams chopped fresh parsley

• 20 grams chopped fresh mint

• 10 grams lemon juice

• 5 grams olive oil

How to Cook

1. Begin by taking a generous portion of lamb, ideally from the shoulder or leg, which is known for its tenderness and rich flavor. Cut the lamb into uniform cubes, approximately 1 to 1.5 inches in size, to ensure even cooking. In a large mixing bowl, combine the lamb cubes with fresh, ripe tomatoes, which should be diced into small pieces to release their juices and enhance the marinade. Add in finely chopped hot chili peppers, adjusting the quantity based on your heat preference, to infuse the dish with a spicy kick. Pour in a good amount of high-quality olive oil, which will not only help in marinating but also impart a lovely richness to the meat. Sprinkle in ground cumin, coriander, and oregano, which are essential spices that will add depth and complexity to the flavor profile. Season generously with salt and freshly cracked black pepper to taste. Finally, add minced garlic, which will provide a robust aroma and taste. Using your hands or a large spoon, mix the ingredients thoroughly to ensure that each piece of lamb is well-coated with the marinade. Once mixed, cover the bowl with plastic wrap or a lid, and place it in the refrigerator. Allow the lamb to marinate for a minimum of 4 hours, though overnight is recommended for optimal flavor infusion.

2. When you are ready to cook, preheat your grill or grill pan over medium-high heat, ensuring that it reaches a suitable temperature for searing the meat. While the grill is heating, take the marinated lamb out of the refrigerator. Prepare skewers, either metal or soaked wooden skewers, to prevent them from burning on the grill. Carefully thread the marinated lamb cubes onto the skewers, leaving a small space between each piece to allow for even cooking and to promote a nice char. If you like, you can alternate the lamb with pieces of bell pepper, onion, or zucchini for added flavor and color.

3. Once the skewers are ready and the grill is hot, brush the skewers lightly with olive oil to prevent sticking and to enhance the grilling process. Place the skewers on the grill and cook for approximately 8-10 minutes on each side, turning them occasionally to achieve a beautiful char and to ensure that the lamb is cooked through to your desired level of doneness. The exterior should develop a nice crust, while the inside remains juicy and tender. To check for doneness, you can use a meat thermometer; the internal temperature for lamb should reach at least 145°F (63°C) for medium-rare. Once cooked, remove the skewers from the grill and let them rest for a few minutes to allow the juices to redistribute.

4. Meanwhile, while the lamb is resting, prepare a refreshing yogurt sauce that will complement the rich flavors of the kebabs. In a small bowl, combine thick, creamy yogurt—preferably Turkish yogurt for its richness—with freshly chopped parsley and mint, which will add a burst of freshness to the sauce. Squeeze in some fresh lemon juice to brighten the flavors and balance the richness of the lamb. Mix the ingredients together until well combined, creating a smooth and flavorful sauce. To serve, arrange the grilled lamb kebabs on a platter and drizzle with the yogurt sauce or serve it on the side for dipping. This dish is perfect for gatherings or family dinners, and it pairs wonderfully with warm pita bread, a fresh salad, or fragrant rice.

Fire and Ice Kebab

PROTIPS

For a more intense flavor, marinate the lamb for longer.

If you don't have a grill, you can cook the kebabs in a preheated oven at 200 degrees Celcius for 15-20 minutes, or until cooked through.