No matter how you spell it—shisk kabob or sis kebabi—this robust specialty features skewered chunks of meat and onions marinated in oil and spices and then grilled over an open flame. The technique apparently originated in the Caucasus and then spread southward to Mediterranean countries. The traditional meat has always been leg of lamb, a meat that seems to be permitted by most major religions. To make a perfect kabob, remove any tough membrane from the meat, cut meat across the grain—and don’t forget that the meat must be marinated before grilling. Serve with a salad of tossed greens, ripe olives, and feta cheese and for dessert, baklava and Turkish coffee.
Cayenne-Infused Meat Marinade
- 1 tsp cumin seeds
- 1/3 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp soy sauce
- 2 tbsp dry sherry
- 1 cup finely chopped onion
- 3 tbsp celery, finely diced
- 1 tbsp finely chopped ginger
- 2 cloves garlic, minced
- 2 tbsp cayenne powder
- 1 tsp ground paprika
- 2 tsp fresh oregano
- 1/2 tsp cinnamon
- freshly ground black pepper to taste
- To make the marinade, toast the cumin seeds on a dry skillet until fragrant, taking care that they don’t burn. Remove, cool and crush. Place all the ingredients for the marinade in a blender or food processor and puree until smooth. Season with salt and pepper.
- Transfer the marinade to a bowl, add the lamb, toss well to coat. Cover and marinate overnight in the refrigerator, turning occasionally.
- To make the brochettes, blanch the bell pepper and the onions in boiling water for 2 minutes, remove, drain, and run under cold water. Remove the lamb from the marinade and place the marinade in a sauce pan and simmer for 20 minutes. Thread the meat on skewers, alternating with the pepper, onion, tomatoes and mushrooms. Brush with the reserved marinade.
- Grill over a medium-hot fire until medium rare, about 15 minutes. Baste occasionally with the marinade. Cut a sample of the meat to check for doneness, and remove when a little under done.
Share this Recipe
The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
Latest posts by Mark Masker (see all)
- Hot Sauced Shad Roe with Green Chile & Pepper Cheese Scrambled Eggs - 04/24/2023
- Traeger Grills Launches New Flatrock Grill - 02/22/2023
- Traeger Launches Re-Imagined Ironwood Grills - 02/15/2023