Shish Kebab

By Naz Deravian

Updated October 10, 2023

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes, plus 2 to 24 hours’ marinating
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(656)
Comments
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Cooking pieces of skewered meat over fire is a practice almost as old as the discovery of fire itself, and it’s a culinary tradition that has been embraced across the globe. Shish kebab, from the Turkish words şiş (sword or stick) and kebap (roasted meat), is beloved across the Mediterranean and beyond. There are endless regional preparations for shish kebab; in this version inspired by Turkish flavorings, a yogurt and tomato paste-based marinade, punched up with lively spices like Aleppo pepper, paprika and cumin, tenderizes succulent pieces of lamb or beef. If you prefer a milder lamb taste, use boneless leg of lamb; for a more pronounced lamb taste, use boneless shoulder meat. If you’d like to skip the lamb altogether, use beef sirloin or top loin, which each make for tender and juicy kebabs without the expensive price tag. Shish kebab is best grilled, but you can also use a broiler or a stovetop grill pan (see Tip). For a complete meal, skewer peppers and onions (or any other vegetables you like), grill them alongside the kebabs and serve with flatbread.

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Ingredients

Yield:4 servings

  • ¼ cup plain yogurt

  • 3 tablespoons extra-virgin olive oil, plus extra for serving

  • 2 garlic cloves, finely grated

  • 2 tablespoons tomato paste

  • 1 tablespoon kosher salt (such as Diamond Crystal)

  • 1 teaspoon Aleppo pepper, or crushed red pepper of choice, plus extra for serving

  • 1 teaspoon sweet or smoked paprika

  • ½ teaspoon ground cumin 

  • ½ teaspoon dried oregano, crushed between your fingers

  • ½ teaspoon black pepper

  • 2 pounds boneless lamb leg or shoulder, beef top loin or sirloin, or a combination, excess fat trimmed and meat cut into 1½- to 2-inch cubes

  • Lemon or lime wedges

  • Flat bread, such as pita, for serving

  • Grilled bell pepper and onion (optional), for serving

  • Fresh herbs, such as mint and basil (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

12 grams carbs; 188 milligrams cholesterol; 707 calories; 26 grams monosaturated fat; 3 grams polyunsaturated fat; 18 grams saturated fat; 51 grams fat; 2 grams fiber; 688 milligrams sodium; 47 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the yogurt, oil, garlic, tomato paste, salt, Aleppo pepper, paprika, cumin, oregano, and black pepper in a medium bowl, and stir to combine well. Add the meat and toss to coat well in the marinade. Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours.

  2. Step 2

    Take the meat out of the fridge 30 minutes prior to grilling. If using wooden skewers, soak them in water for 30 minutes. Heat a gas grill to medium-high (400 degrees), or prepare a hot charcoal grill, and oil the grates. Remove the cubes of meat from the marinade and skewer them. Grill the meat, turning a few times, until cooked to your liking, 12 minutes (for medium-rare) to 15 minutes (for medium) on a gas grill, or 10 minutes (for medium-rare) to 12 minutes (for medium) on a charcoal grill. A little charring is OK, but turn them every couple of minutes so they don’t burn and will stay juicy on the inside. Skewer and grill the veggies alongside, if using. Just before serving, throw the bread on the grill to warm through.

  3. Step 3

    Place the bread on a serving dish, place the kebabs on the bread, squeeze a little lemon or lime juice over the kebabs, drizzle with a little olive oil, and an extra sprinkling of Aleppo pepper (if you like) and serve with fresh herbs.

Tip

  • The kebabs can be made in a broiler or on a stovetop, but they won’t achieve the same charred crust that they would on a grill. To broil: Place the kebab skewers on a foil-lined sheet pan and broil on high for about 8 to 10 minutes, turning a few times. Keep a close eye on the kebabs so they don’t burn. For stovetop: Heat an oiled grill pan or cast iron skillet over medium-high until hot. Place the kebabs on the skillet and cook, turning a few times, about 10 to 12 minutes total.

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Ratings

5 out of 5
656 user ratings
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Comments

Karekin

My mother's marinade for the lamb was somewhat different, with lemon juice, not yogurt. This was Christmas dinner for many years in our household growing up, along with rice pilaf, misov badlijan (eggplant with ground lamb) and salads. Quite a treat! And, to watch my father standing at the grill, on the back porch, in the middle of winter was a hoot, but it always came out tender and delicious.

FarTraveler

I've made a variety of this that I learned when I lived in Afghanistan. I used a 'garam masala' mix of spices, which will give a different taste. Most importantly, I believe it has to be marinated for 24 hours in the refrigerator. Two hours just isn't enough to imbue the meat with the needed flavor.

Andrew

A Turkish friend noted that meat was being skewered and grilled separately from the onions, peppers and mushrooms (they all cook at different rates and for different times) and then combined in a bowl to get to know each other. "Ah" he said. "You do it Turkish style".

S in VA

My grill was not quite hot enough at all time to get the char, or I may have had too much marinade. It was nonetheless delicious. I used chuck flat iron steaks. I really appreciated that the instructions for cooking on the grill were detailed and specific in terms of temperature and timing.

Anne

5/31/26 Made with top round. Good! Needed to cook the peppers and onions more. Maybe needs a yogurt sauce? Could use Melissa Clark’s one with lime jalapeño mint with that lamb roast.

Louden

Sous Vide Lamb and Beef separately at 131 degrees for 2 hours. Then when ready to serve seared kebabs.

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