Grilling meat on a skewer over coals is one of the most basic forms of cooking. So kebabs, in their many forms, are popular throughout a huge area covering the Eastern Mediterranean, North Africa, the Caucasus and on to the Indian sub-continent (from whence they spread to South East Asia as satays). There’s shaved doner kebabs (also called gyros, yeeros or shwarma), minced kefta or kofte and, my favourite: shish kebab. While ‘shish’ simply means skewer and ‘kebab’, roasted meat, shish kebabs as we know them are generally made from cubed lamb. They’re tasty, juicy and super simple to prepare ahead of time, making them perfect for a casual barbecue with friends. Pour a glass of Yeni raki or, for a truly Australian spin, Oozo Aussie ouzo distilled in the Barossa Valley, and dig in! See the video below for Michael Rantissi’s green tahini sauce which is a great addition to these kebabs too!
Makes 8 kebabs (Serves 4)
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Inspired by Michael Rantissi!
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