Lamb Şiş Kebab

On warm evenings all over Turkey, the smell of lamb over charcoal drifts from backyard grills — the mangal is where summers are spent. Şiş kebab is the heart of that tradition: cubes of lamb shoulder marinated in olive oil, onion, garlic, and a little tomato paste, then threaded onto skewers with peppers and tomatoes. The marinade does double duty, tenderizing the meat and building the crust that makes it irresistible. Everyone has an opinion on the right marinade, and almost every family’s version is a little different.

Smoky, juicy, and gone too soon

The outside turns deep brown and smoky while the inside stays rosy and tender, each piece releasing a rush of garlicky, lemony juice. Alternate the meat with sweet peppers and cherry tomatoes so every bite has a little char and a little sweetness. Let the skewers rest a few minutes before sliding the meat off, and serve with flatbread, sumac onions, and rice pilaf. A quick soak is enough, but the skewers only get better with a few extra hours in the marinade.

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