TURKISH KEBABS

Turkish Kebabs image

Provided by Anissa Helou

Yield 4 servings

Number Of Ingredients 14

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For the marinade:
3 cloves of garlic, minced to a fine paste
3 tablespoons extra-virgin olive oil
1 tablespoon tomato paste
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
2 tablespoons fresh thyme leaves
Sea salt and finely ground black pepper
For the kebabs:
1 3/4 pounds (800 g) boneless lamb leg, trimmed of most of the fat and cut into 1-inch (2.5 cm) chunks
24 cherry tomatoes
Flatbread, for serving

Steps:

To make the marinade:
Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
To prepare the kebabs:
Add the meat to the marinade and toss. Let marinate for at least 2 hours.
Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.