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Antalya (Turkey)
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Main course
Meat
Food Flavour DNA
Nutritional Values
580kcal
38gProtein
22gCarbs
38gFat
2gFibre
350 gServing
* Per serving · 350 g. May vary.
Lamb Shish Kebab
How to order / say it
Say it
Kuzu Şiş Kebap — [KOO-zoo SHEESH keh-bab]
Order
I'd like the lamb shish kebab, please.
Locally
Lütfen kuzu şiş kebap alabilir miyim?
Say locally
Skewered and grilled marinated lamb cubes.
Why try it?
A staple of Turkish cuisine representing the mastery of grilling and marination, indigenous to many regions of Turkey, with unique flavors found in Antalya.
How it tastes
Juicy, tender lamb bursting with fragrant smokiness and subtle heat, typically served with rice and salad.
Origin & History — first documented: 1100
The history of kebabs traces back to the nomadic Seljuk Turks in the 11th century, who started skewering meat on their swords and cooking it over open fires. In Antalya, the unique spices and herbs contribute to its distinct local variety.
Recipe
Ingredients
- 🥩 500 g lamb
- 🧄 1 large onion
- 🥛 100 ml yogurt
- 🧄 3 cloves garlic
- 🫒 50 ml olive oil
- 🧂 1 tsp black pepper
- 🧂 1 tsp cumin
- 🧂 1 tsp paprika
- 🧂 to taste salt
- 🍋 1 tbsp lemon juice
Method
- 1 Cut lamb into 2 cm cubes and marinate with yogurt, olive oil, and spices for at least 2 hours.
- 2 Thread marinated lamb onto skewers, alternating with onion slices.
- 3 Preheat grill to medium-high heat and grill skewers for about 8-10 minutes, turning occasionally.
- 4 Serve hot with a side of rice and salad.
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