Go Back

Authentic Turkish Kebabs

Juicy, smoky Turkish kebabs made at home with a simple yogurt marinade and warm spices. Easy to grill or cook on the stovetop.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 4 hours
Total Time 35 minutes
Course: Main Course
Cuisine: Turkish
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs lamb shoulder cut into 1.5-inch cubes
  • 1 cup plain full-fat yogurt for the marinade
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp salt to taste
  • 1 tsp black pepper freshly ground
  • 1 tsp paprika sweet or smoked
  • 1 tsp oregano dried
  • 1 tsp mint dried

Equipment

  • Grill or grill pan
  • Wooden or metal skewers

Method
 

  1. Cut the lamb into even 1.5-inch cubes, trimming excess fat but leaving a little for flavor.
  2. In a large bowl, whisk together the yogurt, olive oil, garlic, lemon juice, salt, pepper, paprika, oregano, and mint.
  3. Add the lamb to the marinade and toss to coat. Cover and refrigerate for at least 4 hours or overnight.
  4. If using wooden skewers, soak them in water for 30 minutes. Thread the lamb onto skewers, leaving small gaps between pieces.
  5. Grill over medium-high heat for 8 to 12 minutes, turning every 2 to 3 minutes, until browned and cooked through.
  6. Let the kebabs rest for 5 minutes, then serve hot with your favorite sides.

Notes

For the juiciest kebabs, do not skip the marinating time. If using wooden skewers, soak them for 30 minutes to prevent burning. Leftover kebabs keep in the fridge for up to 3 days.