1garlic clove, crushed to a paste with a little salt (optional)
water
1kglamb meat, cut into 3-4 cm cubes
100glamb tail fat (kuyruk yağı), cut into ½ cm/⅕ in slices (optional)
2mediumtomato, cut into 4 wedges
2mediumonion, cut into 4 wedges
8Turkish long green peppers (sivri biber), or 2 red romano peppers, cored and cut into 4
How I make it
Make the marinade by mixing the chili paste, tomato paste, Aleppo pepper, garlic (if using), 1½ tsp salt and ½ tsp black pepper with a splash of water, just enough to be able to mix things properly. Add the meat and mix well. Leave to marinate in the fridge over night, or as long as you can (minimum one hour). I usually leave it in a closed container.
Add the lamb, tail fat (if using), tomatoes, onions and peppers to 8 skewers. Make sure the ingredients don't cover an area larger than your heat, or the ends will not be properly cooked. If you can't fit everything onto 8 skewers, just use more.
Grill the skewers over very hot coals until the lamb is cooked to your liking and slightly burned at the edges, turning regularly. If it takes on colour too quickly, move the kebab back and forth between the hotter and cooler areas of your barbecue. Serve immediately.
Tips & notes
I find it most practical to mix meat and vegetables on the same skewer, but in Turkish kebab restaurants they cook them on separate skewers. Do as you please.
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