Meat to be grilled for shish kebab, usually lamb, is ideally marinated in a paste of yogurt, minced onion, and spices, even if it’s only for a few minutes. If you prefer to eliminate the yogurt, use a couple of tablespoons of olive oil instead. And if you have dried ground sumac—a sour spice found at all Middle Eastern stores—sprinkle a little of it on the meat just before serving (you won’t need the lemon). If you choose to grill other vegetables—tomatoes, peppers, mushrooms, more onions, whatever— skewer them separately. Simply brush them with a little olive oil and sprinkle them with salt and pepper. These skewers, of course, are ideal with Pilaf (page 513). Other cuts of meat you can use here: beef tenderloin (filet mignon) or boneless chicken thighs (which will require a little longer cooking time).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
When you’re ready to cook—if you choose not to marinate the meat—start a charcoal or gas grill; the fire should be moderately hot and the rack about 4 inches from the heat source. Mince one of the onions and combine it in a large bowl with the yogurt, oil, lemon juice, garlic, cumin, salt, pepper, and cayenne; taste and adjust the seasoning. Marinate the lamb in this mixture for at least a few minutes, for several hours at room temperature, or overnight in the refrigerator.
Step 2
If you’re using wooden skewers, soak them in water to cover for a few minutes. Cut the remaining onion into quarters, then separate it into large pieces. Thread the meat and onion alternately onto the skewers, leaving a little space between pieces. Grill, turning as each side browns and brushing with the remaining marinade, for 6 to 10 minutes for rare meat, longer if you like it more well done. Serve, with the lemon wedges and Tarator or Thin Yogurt Sauce.
