Bursa-Inspired Grilled Lamb Kebabs with Sumac and Tomatoes
Experience a taste of Bursa with these succulent grilled lamb kebabs, bursting with the flavors of sumac and fresh tomatoes, perfect for a Mediterranean-inspired dinner that's both delicious and healthy.
Equipment
- Grill
- Mixing bowl
- Skewers
- Knife
- Cutting board
Ingredients
- 1 1/2 pounds lamb shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon sumac
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 2 garlic cloves, minced
- 1 lemon, juice of
- 1 teaspoon salt
- 2 large tomatoes, cut into wedges
- 1 red onion, cut into wedges
- Fresh parsley for garnish
Instructions
- Preheat your grill to medium-high heat.
- In a large bowl, combine the olive oil, sumac, paprika, cumin, black pepper, cayenne pepper, minced garlic, lemon juice, and salt to create the marinade.
- Add the lamb cubes to the marinade and toss to ensure they are well coated. Let the lamb marinate for at least 15 minutes.
- While the lamb is marinating, prepare your vegetables. Skewer the tomato and red onion wedges onto separate skewers.
- Once the lamb has marinated, thread the lamb cubes onto skewers, leaving a small space between each piece to ensure even cooking.
- Place the lamb kebabs on the grill and cook for about 4 to 5 minutes on each side for medium-rare, or until they reach your desired level of doneness.
- Grill the tomato and onion skewers alongside the lamb, turning occasionally until they are charred and tender, about 6 to 8 minutes.
- Remove the kebabs from the grill and let them rest for a few minutes before serving.
- Serve the lamb kebabs with the grilled tomatoes and onions, garnished with fresh parsley.
Notes
For a more authentic touch, use metal skewers if available.
If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning.
Allow the lamb to come to room temperature before grilling to ensure even cooking.
Adjust the level of cayenne pepper to your preference for heat.
Sumac has a tangy lemon-like flavor that complements the lamb beautifully, but if it's unavailable, a little extra lemon zest can be used as a substitute.