Shish Kebab

By Naz Deravian

Updated Oct. 11, 2023

Shish Kebab
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes, plus 2 to 24 hours’ marinating
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(407)
Notes
Read community notes

Cooking pieces of skewered meat over fire is a practice almost as old as the discovery of fire itself, and it’s a culinary tradition that has been embraced across the globe. Shish kebab, from the Turkish words şiş (sword or stick) and kebap (roasted meat), is beloved across the Mediterranean and beyond. There are endless regional preparations for shish kebab; in this version inspired by Turkish flavorings, a yogurt and tomato paste-based marinade, punched up with lively spices like Aleppo pepper, paprika and cumin, tenderizes succulent pieces of lamb or beef. If you prefer a milder lamb taste, use boneless leg of lamb; for a more pronounced lamb taste, use boneless shoulder meat. If you’d like to skip the lamb altogether, use beef sirloin or top loin, which each make for tender and juicy kebabs without the expensive price tag. Shish kebab is best grilled, but you can also use a broiler or a stovetop grill pan (see Tip). For a complete meal, skewer peppers and onions (or any other vegetables you like), grill them alongside the kebabs and serve with flatbread.

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Ingredients

Yield:4 servings
  • ¼cup plain yogurt
  • 3tablespoons extra-virgin olive oil, plus extra for serving
  • 2garlic cloves, finely grated
  • 2tablespoons tomato paste
  • 1tablespoon kosher salt (such as Diamond Crystal)
  • 1teaspoon Aleppo pepper, or crushed red pepper of choice, plus extra for serving
  • 1teaspoon sweet or smoked paprika
  • ½teaspoon ground cumin
  • ½teaspoon dried oregano, crushed between your fingers
  • ½teaspoon black pepper
  • 2pounds boneless lamb leg or shoulder, beef top loin or sirloin, or a combination, excess fat trimmed and meat cut into 1½- to 2-inch cubes
  • Lemon or lime wedges
  • Flat bread, such as pita, for serving
  • Grilled bell pepper and onion (optional), for serving
  • Fresh herbs, such as mint and basil (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

707 calories; 51 grams fat; 18 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 3 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 47 grams protein; 688 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the yogurt, oil, garlic, tomato paste, salt, Aleppo pepper, paprika, cumin, oregano, and black pepper in a medium bowl, and stir to combine well. Add the meat and toss to coat well in the marinade. Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours.

  2. Step 2

    Take the meat out of the fridge 30 minutes prior to grilling. If using wooden skewers, soak them in water for 30 minutes. Heat a gas grill to medium-high (400 degrees), or prepare a hot charcoal grill, and oil the grates. Remove the cubes of meat from the marinade and skewer them. Grill the meat, turning a few times, until cooked to your liking, 12 minutes (for medium-rare) to 15 minutes (for medium) on a gas grill, or 10 minutes (for medium-rare) to 12 minutes (for medium) on a charcoal grill. A little charring is OK, but turn them every couple of minutes so they don’t burn and will stay juicy on the inside. Skewer and grill the veggies alongside, if using. Just before serving, throw the bread on the grill to warm through.

  3. Step 3

    Place the bread on a serving dish, place the kebabs on the bread, squeeze a little lemon or lime juice over the kebabs, drizzle with a little olive oil, and an extra sprinkling of Aleppo pepper (if you like) and serve with fresh herbs.

Tip
  • The kebabs can be made in a broiler or on a stovetop, but they won’t achieve the same charred crust that they would on a grill. To broil: Place the kebab skewers on a foil-lined sheet pan and broil on high for about 8 to 10 minutes, turning a few times. Keep a close eye on the kebabs so they don’t burn. For stovetop: Heat an oiled grill pan or cast iron skillet over medium-high until hot. Place the kebabs on the skillet and cook, turning a few times, about 10 to 12 minutes total.

Ratings

4 out of 5
407 user ratings
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Private Notes

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Cooking Notes

Karekin

My mother's marinade for the lamb was somewhat different, with lemon juice, not yogurt. This was Christmas dinner for many years in our household growing up, along with rice pilaf, misov badlijan (eggplant with ground lamb) and salads. Quite a treat! And, to watch my father standing at the grill, on the back porch, in the middle of winter was a hoot, but it always came out tender and delicious.

FarTraveler

I've made a variety of this that I learned when I lived in Afghanistan. I used a 'garam masala' mix of spices, which will give a different taste. Most importantly, I believe it has to be marinated for 24 hours in the refrigerator. Two hours just isn't enough to imbue the meat with the needed flavor.

Andrew

A Turkish friend noted that meat was being skewered and grilled separately from the onions, peppers and mushrooms (they all cook at different rates and for different times) and then combined in a bowl to get to know each other. "Ah" he said. "You do it Turkish style".

hcwhitaker

Haven’t made this yet but I’m putting it on the menu for the week. Wanted to share the way I make grilled marinated lamb or other meat: rather than skewering everything — and trying to rotate everything to cook evenly without roasting my fingers — I use a perforated grill rack. The lamb/protein goes on one side and the veg on the other. That way everything can be turned as needed and cooked to the appropriate level of done. It all goes into one serving dish at the end to mingle the flavors.

Dan Brauhaus

Made this last night. Subbed in chicken breast and cooked under a broiler. Also used Harissa rather than the Aleppo pepper when I found we were out. Served with Naan, pickled sliced red onions, and some home made Toum (garlic sauce). What’s not to like here? Easy prep, easy cooking and delicious outcome! Looking forward to doing this on the grill in the future.

Sandra Talarico

The marinade was outstanding. The kebabs were delicious. The meat cooked to medium inside of 8 minutes. Watch that meat! Can't wait to do it again.

Diane

The marinade flavor of this was lovely, followed as written. My husband grilled and I told him to give it 12 minutes. He had the trusty meat thermometer in hand and went by that—unbeknownst to him it had switched to Celsius, so we ate flavorful well done hunks of sirloin. I could tell this would be fantastic if cooked correctly. I skewered with onion and sweet red peppers. Looking forward to trying it again.

Golem

Celsius switch. Been there. Done that.

Diane H

Made this with beef and the flavors were good, but it was very salty. I will add much less salt next time.

Phil

I make this often in my kamado grill which adds delish smoke flavor. I do alternate meats from chicken to lamb or combo with kofta. I do naan lightly grilled at the end and side mediterranean salad which compliments grill meats well. Once in a while I like to relive some NYC street meat experience and make a white sauce/ red sauce on the side.

Maui Maggie

This is a hard one to mess up. I used harrisa in lieu of some of the spices and it worked fine. Constant turns on the grill are essential.

MonoBunny

Absolutely DEVINE flavor on the meats from even a mere 2 hours in the marinade alone. I'm absolutely going to go out of my way to try again soon with a 24-hour marinade just to see if I can turn it up even a notch further. High praises for something so delicious, wholesome, and simultaneously filling.

Golem

Best to look for flat skewers which are easier to turn on the grill. If you have to use round skewers, use two in order to control the turning. I found them on Amazon but there are other local sites as well. Generally, I found round skewers to be worthless.

Nancy

This is a wonderful recipe! The shish kebabs are the best I have made in a half-century of cooking on the grill. I cooked the lamb on skewers and alongside made grilled vegetables (green peppers, onions, mushrooms and tomatoes) on a perforated grill sheet. Next time I’ll grill the tomatoes only briefly, but my dinner guests loved the meal anyway.

Nathaniel

Excellent recipe with great flavor, easy to prepare and cook. Mistake free deliciousness!

65volvoj

I used this as a marinade for flank steak. Slathered it on and wrapped it in Saran Wrap for two hours. Forgot the tomato paste and garlic. It was delicious. Next time will add the garlic!

Barbara

Loved the flavor of this marinade. Set aside some marinade and mixed with plain yogurt for a sauce to serve on the side. Did find the salt needed to be reduced by 1/2 to 2/3 for our taste.

Name Maureen

Grill for 8 minutes. The flavor was wonderful.

Alex T

I urge readers to actually cook this dish per the recipe using lamb. It is fabulous. The yoghurt-based marinade kept the lamb very moist. Cooking ime will vary by the grill. Ours took 15 minutes with the grill lid closed, and the lamb was perfect. Smaller chunks were medium, larger ones medium rare. Our grill has a thermometer and we kept the temperature between 400-425. If you're grilling peppers and onions, I suggest putting them on the grill 5 minutes before, as they cook more slowly.

judys

This is fantastic! Followed recipe exactly. Used beef kabob meat from farmers market, marinated overnight. Added shiitake mushrooms to the veggie skewers. Grilled, didn’t take long. Served on pita bread with a Mediterranean salad of diced tomatoes, cucumbers and parsley with sumac, lemon juice and olive oil. Australian Cabernet Sauvignon. Terrific meal on deck. Will try with lamb next time.

schlemaf

Anyone know if marinating meat longer than 24 hours will negatively impact this recipe? Also, any recommendation for a sauce recipe to go over the meat?

jocelyn

Made recipe as written on a gas grill with sirloin steak (even included the fresh mint and basil, which was amazing). Brushed the veg skewers with seasoned olive oil and put them on 5 min before the meat. combined grilled meat and veg on a platter and it was a beautiful, colorful presentation. Excellent flavor. Had company over so made the trek to the middle eastern bakery for fresh baked flatbread and lebneh. Served with Martha rose Shulman’s summer salad with feta. Yum!

7/21/23

Added: 2 Tbs. Nutritional yeast 3 Tbs water 1/4 tsp dashi 1/2 tsp salt Substituted ketchup for tomato paste Did not use oil

Julie

Delicious!! This marinade rocks! It's really simple to throw together the day before (with the addition of lemon juice) let the meat soak up great flavors. We added mushrooms to this kebab list. We had our fire a bit too hot so everything got done faster than anticipated. Use a thermometer! Served with a lemon herb rice. Will def make this recipe again.

Lizzy

Made this tonight with lamb shoulder, excellent flavours though masked by the excessive salt. Served with homemade naan bread, veggies grilled in a rolling basket, and lemon juice dressed Persian style salad. As one other reviewer notes the marinade was far too salty, I will halve the salt next time.

deborah

Fantastic recipe and so easy. I added the juice of half a lemon to tenderize the very lean cut of top sirloin I bought. I also pounded the living daylights out of the meat with a meat tenderizer 🤣

trefoiles

Made with boneless chicken breasts, 1.25 lb. and full marinade or two. Also did skewers of mushrooms,halved zucchini, red onions and green peppers. Made marinade without yogurt and marinated veggies for 1/2 hr. Excellent!

me

Make a garlic yogurt sauce and have chopped mint 2 container Greek Plain yogurt 2 grated garlic clove Tsp lemon juice Salt/pepper

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