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Shish Kebabs
Shish Kebabs is a modern British recipe (based on a Cypriot original) for a classic dish of lamb, red onion and bell pepper kebabs in an onion, lemon, oil and herb marinade served in pita breads with lettuce, tomatoes and chilli sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Shish Kebabs.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Additional Time:
(+2 hours marinating)
Serves:
4
Rating: 
Tags : Chilli RecipesHerb RecipesLamb RecipesBread RecipesVegetable RecipesBritish Recipes
Known by various names: Shish Kebabs, Sheikh Kebab, Shish Kabob and even Shish Kebap these are commonly found from Greece and Cyprus through Turkey to the Middle East and Northern India. They are probably Persian in terms of ultimate origin and quickly spread both East and Westwards from there. The recipe given here is essentially the Green way of serving them.
Ingredients:
500g lean lamb
1 red onion, sliced into wedges
1 green bell pepper, de-seeded
For the Marinade:
1 onion
4 tbsp olive oil
finely-grated zest of 1/2 lemon
juice of 1/2 lemon
1 garlic clove, crushed
1/2 tsp dried oregano, crumbled
1/2 tsp dried thyme
To Serve:
4 pitta breads
a few crisp lettuce leaves, shredded
2 tomatoes, sliced
hot chilli sauce
Method:
Cut the lamb into large, bite-sized, chunks.
For the marinade, grated the onion then place in a cloth and wring to extract the excess liquid. Place the onion juice in a non-metallic dish and combine with the oil, lemon zest, lemon juice, garlic, oregano and thyme.
Add the meat to the marinade and toss to coat. Cover and refrigerate for at least 2 hours (best if left over night).
When ready to cook, divide the onion wedges into two pieces and cut the bell pepper into chunks. Remove the meat from the marinade, reserving the liquid for basting.
Thread the meat onto skewers, alternating with the onion and bell peppers. Barbecue over hot coals for between 8 and 10 minutes, turning and basting frequently with the reserved marinade.
Lightly toast the pitta breads on your barbecue until they puff up. Split the pitta breads open along one long edge and fill with a little lettuce and the barbecued meat and vegetable mix. Top with tomatoes and a little chilli sauce, then serve.
