Grilled Lamb Kebabs With Turkish Flavours

Ingredients for Grilled Lamb Kebabs With Turkish Flavours

• 900g boneless lamb leg

• 120ml extra-virgin olive oil, divided

• Kosher salt

• Freshly cracked black pepper

• 120ml dried apricots, cut into medium dice

• 2 tablespoons Maras pepper, or 2 teaspoons other dried chilli powder mixed with 1 tablespoon paprika

• 1 teaspoon minced garlic

• 2 tablespoons roughly chopped fresh mint

• 4 metal skewers

How to make Grilled Lamb Kebabs With Turkish Flavours

Build a two-level fire in your grill by putting all the coals on one side. When the flames have died down and the coals are medium-hot (you can comfortably hold your hand 6" above the grill for 3-4 seconds), you're ready to cook.

Trim the lamb of most of the fat and cut into 32 more or less equal chunks. Combine in a bowl with 60ml olive oil and salt and pepper to taste; toss well to coat.

Thread the lamb chunks onto skewers (8 or so per skewer) and place directly over the coals. Cook, turning, until done to your liking, about 8 minutes total for medium-rare.

When the lamb is done, slide the chunks off the skewers into a large bowl, then add apricots, Maras pepper, garlic, mint, remaining 1/4 cup olive oil, and more salt and pepper to taste and toss vigorously. Serve warm.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.