Turkish Lamb Kebabs

Instructions

1. Prepare the marinade
   In a large bowl, combine olive oil, lemon juice, minced garlic, tomato paste, cumin, Aleppo pepper, coriander, oregano, black pepper, and salt. Whisk until well combined to form a smooth marinade.
2. Marinate the lamb
   Add the lamb cubes to the bowl with the marinade and toss until all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare for grilling
   30 minutes before cooking, remove the marinated lamb from the refrigerator to bring it to room temperature. If using wooden skewers, ensure they've been soaking in water. Preheat your grill to medium-high heat (about 400-450°F).
4. Assemble the kebabs
   Thread the marinated lamb pieces onto skewers, alternating with pieces of red onion and bell peppers. Leave a small space between each piece to ensure even cooking. Don't overcrowd the skewers.
5. Grill the kebabs
   Place the skewers on the preheated grill and cook for about 12-15 minutes total, turning every 3-4 minutes to ensure even cooking on all sides. The lamb should be slightly charred on the outside but still juicy and medium-rare to medium on the inside (internal temperature of 135-145°F).
6. Rest and serve
   Remove kebabs from the grill and let them rest for 5 minutes under a loose tent of aluminum foil. This allows the juices to redistribute throughout the meat. Serve hot with warm pita bread, yogurt sauce, and a fresh salad.