Turkish Kebabs

Ingredients for Turkish Kebabs

• 3 cloves of garlic, minced to a fine paste

• 45ml extra-virgin olive oil

• 1 tablespoon tomato paste

• 1/2 teaspoons paprika

• 1/4 teaspoons cayenne pepper

• 1/4 teaspoons ground cinnamon

• 1/4 teaspoons ground cumin

• 2 tablespoons fresh thyme leaves

• Sea salt and finely ground black pepper

• 800g (800 g) boneless lamb leg, trimmed of most of the fat and cut into 1-inch (2.5 cm) chunks

• 24 cherry tomatoes

• Flatbread, for serving

Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.

Add the meat to the marinade and toss. Let marinate for at least 2 hours.

Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the grill to high.

Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or grill 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.

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.