Levantine cuisine · Meat & Kebab

Shish Kebab bi Banadoura

Lamb skewers threaded alternately with tomato quarters and onion chunks, grilled juicy over embers.

Ingredients · for 4 servings

• 700 g lamb shoulder (cubed)
• 4 tomatoes
• 2 onions
• 1 green pointed pepper
• 2 tsp baharat (seven-spice blend)
• 1 tbsp tomato paste
• 4 tbsp olive oil
• 1 lemon
• 1 tsp Aleppo pepper (pul biber)
• Salt, pepper

Instructions

1. Mix the lamb cubes with baharat, Aleppo pepper, tomato paste, 3 tbsp olive oil, and pepper, and marinate covered in the fridge for 2 hours.
2. Quarter and seed the tomatoes, cut the onions into thick wedges, and cut the pointed pepper into 3 cm pieces.
3. Salt the meat and thread it alternately with tomato, onion, and pepper onto four skewers, pushing the pieces on loosely so they get heat all around.
4. Bring the grill to strong embers and cook the skewers for 10–12 min., turning every 3 min., until the meat has browned edges and the tomatoes are collapsing.
5. In the last 2 min., brush with the remaining olive oil so the surface glistens and doesn't dry out.
6. Let the skewers rest for 3 min., arrange on a warm platter with lemon wedges, and serve with flatbread.