Turkish Shish Kebab

Instructions

1. Prepare the marinade
   In a large bowl, combine olive oil, lemon juice, minced garlic, tomato paste, red pepper paste, sumac, cumin, paprika, oregano, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated.
2. Marinate the meat
   Add the lamb cubes to the marinade and toss until all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the skewers
   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Once the meat has marinated, thread the lamb pieces onto skewers, alternating with pieces of bell pepper and red onion. Leave a small space between each piece to ensure even cooking.
4. Preheat the grill
   Heat your grill to medium-high heat (about 400-450°F or 200-230°C). Make sure the grates are clean and lightly oiled to prevent sticking.
5. Grill the kebabs
   Place the skewers on the hot grill and cook for 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 inside, reaching an internal temperature of about 145°F (63°C) for medium-rare to medium.
6. Rest and serve
   Remove the kebabs from the grill and let them rest for 5 minutes on a warm platter, loosely covered with foil. This allows the juices to redistribute within the meat for maximum tenderness and flavor.