Adana Biberli Kuzu Şiş (Spicy Lamb Skewers with Peppers)

Instructions

1. 1

   Trim any excess fat from the lamb and cut it into 1.5-inch cubes. Place the lamb cubes in a large bowl.

   ~15 min
2. 2

   Mince the garlic cloves. Add the minced garlic, red pepper paste, olive oil, cumin, Aleppo pepper flakes, black pepper, and salt to the bowl with the lamb. Mix thoroughly to ensure all lamb pieces are well-coated.

   ~5 min
3. 3

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the lamb to tenderize.

   ~120 min
4. 4

   While the lamb is marinating, prepare the vegetables. Core and seed the bell peppers, then cut them into 1.5-inch pieces. Peel and cut the red onion into 1.5-inch chunks.

   ~10 min
5. 5

   Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. If using metal skewers, this step is not necessary.

   ~30 min
6. 6

   Preheat your grill to medium-high heat.

7. 7

   Thread the marinated lamb cubes, bell pepper pieces, and red onion chunks onto the soaked skewers, alternating the ingredients. Aim for about 4-5 pieces of lamb per skewer.

   ~15 min
8. 8

   Place the skewers on the preheated grill. Grill for 8-12 minutes, turning occasionally, until the lamb is cooked through and has nice char marks, and the vegetables are tender-crisp.

   ~10 min
9. 9

   Remove the skewers from the grill and let them rest for 5 minutes before serving.

   ~5 min