| Ingredients | Measure | Amount |
|---|---|---|
| Boneless lamb leg | 1 kg | |
| Onions | 3 medium size | 200 grams |
| Milk | ½ cup | 100 grams |
| Olive oil | ¼ cup | 50 grams |
| Tomato paste | 2 tablespoons | 20 grams |
| Salt | 2 teaspoons | 12 grams |
| Black pepper | ½ teaspoon | 3 grams |
| Tomatoes | 3 medium size | 300 grams |
| Green peppers | 6 medium size | 75 grams |
Servings: 8
Preparation:
Cut meat into 2 centimeter cubes. Peel, wash and grate the onions, drain the juice and mix it well with milk, olive oil, tomato paste, salt and black pepper. Refrigerate the meat in this mixture for 24 hours. Wash the vegetables, remove the stems of the peppers. Chop the peppers 2 cm. thick and the tomatoes into 2 cm. cubes. Pass the meat, pepper and tomatoes alternately over skews. Broil each side over charcoal fire or in an electric grill for 3-4 minutes, turning until all sides are broiled.
Nutritional Value (in approximately one serving):
Energy 530 cal, Protein 29.0 g, Fat 42.5 g, Carbohydrates 6.7 g, Calcium 44 mg, Iron 2.64 mg, Phosphorus 282 mg, Zinc 5 mg, Sodium 911 mg, Vitamin A 618 iu, Thiamine 0.28 mg, Riboflavin 0.36 mg, Niacin 8.58 mg, Vitamin C 16 mg, Cholesterol 118 mg.
Notes: Shish kebab can be found in all regions. Leaving the meat in a mixture of milk, onions, olive oil, tomato paste, salt and pepper is called "terbiye" (marinating). This process makes the meat more tender and enhances its taste. Some make the kebab with meat cubes only. It is served at lunch or dinner with pilaf or with a vegetable dish with olive oil.