Lamb kebabs with yoghurt

Lamb kebabs with yoghurt

Yoğurtlu şiş kebab

Turkish Fire
Alicia Taylor

As with most meat dishes, you would have these kebabs for dinner, unless you are going on a picnic, when you would have them with salad.


Quantity Ingredient
1kg boned lamb shoulder, lightly trimmed of excess fat, then diced into 4 cm cubes
3 white onions, peeled
1/2 teaspoon ground allspice
1 Turkish breads, sliced into 3 cm widths
100g butter
250ml beef stock
250g plain yoghurt
1 tablespoon pul biber, (see note)


  1. Put the lamb in a stainless steel bowl. Grate the onions, wrap them up in a piece of muslin and squeeze the onion juices over the lamb. Add the allspice, season with sea salt and freshly ground black pepper, then mix together well. Cover and refrigerate until needed, or overnight if you have time.
  2. Fire up your barbecue and bring it to a high heat. If using wooden skewers, soak them in cold water for 20 minutes so they don’t scorch on the barbecue.
  3. Skewer the cubes of lamb and cook on the barbecue grill bars for about 3 minutes on each side, or until done to your liking. Remove from the heat and leave to rest for a few minutes.
  4. Warm the bread slices on the barbecue for a minute or so on each side, until slightly charred and crispy. Arrange on a serving plate.
  5. Meanwhile, in a small saucepan, melt half the butter, then add the stock and bring to the boil. Sprinkle the charred bread with sea salt, then drizzle with the buttery stock mixture.
  6. In another small saucepan, combine the remaining butter and pul biber and warm through.
  7. Spoon the yoghurt over the lamb skewers and pour the warm spiced butter over the top. Serve immediately.


  • Pul biber is a crushed red powder made from dried aleppo peppers. It is mild to medium in heat, and the Turkish love sprinkling it over just about anything. If you can’t find it in spice shops or Middle Eastern grocery stores, you can use chilli flakes instead.
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