An authentic Turkish lamb shish recipe cooked to perfection on a hot DINE table grill! The ultimate dish to share: Grill the tender leg of lamb until charred but still juicy. Then top the spies and pita with a choice of delicious fillings.
8 Pitta, toasted
Place the leg of lamb on a cutting board.
Cut the leg of lamb into 1-inch pieces, discarding the excess fat and bones.
3. put the yoghurt, olive oil, lemon juice, red chilli flakes, cumin, oregano, smoked paprika and salt in a bowl.
Whisk the ingredients together to make a marinade.
Then grate the fresh garlic into the bowl and stir.
Add the diced lamb to the marinade and coat well.
cover with plastic wrap and place in the refrigerator for 2 to 24 hours.
Secret tip: Soak the wooden skewers in water for 30 minutes.
Take the marinated lamb out of the fridge and put it on the skewers with the cubes.
Put on the skewers together with the diced peppers.
Preheat the DINE table grill and gather everyone around the table to prepare their own lamb.
prepare their own lamb.
10. Lightly brush the grill with oil and place the lamb skewers on it.
11. Grill for 8 minutes, turning occasionally to cook evenly.
12.Place the cooked lamb shashlik on a serving platter.
13.Fill each toasted pita with perfectly cooked lamb shashlik, peppers, red onions, cucumber and red cabbage, cucumber and red cabbage. Drizzle the tzatziki over the top and serve with the mixed leaves and cherry tomatoes.