Turkish Marinade Beef Lamb Kabobs
Infused with the bold and vibrant flavors of traditional Turkish cuisine, these Turkish Marinade Beef Lamb Kabobs are a grill-lover’s dream. Tender chunks of sirloin beef and lamb are enveloped in a rich yogurt-based marinade, seasoned with aromatic spices like cumin, coriander, paprika, and a touch of cayenne for a subtle kick. Lemon juice and olive oil lend freshness and depth, while tomato paste and garlic round out the marinade with a savory, tangy punch. Alternated with charred red onions and colorful bell peppers, these kabobs are grilled to perfection, offering a juicy, smoky, and aromatic bite every time. Perfect as the centerpiece of a Mediterranean-inspired feast, these kabobs pair beautifully with fluffy rice, warm flatbreads, or a refreshing cucumber-tomato salad for a complete and satisfying meal.
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Recipe Information
Ingredients
- 500 g Beef (sirloin or chuck, cubed)
- 500 g Lamb (leg or shoulder, cubed)
- 200 ml Plain Greek yogurt
- 60 ml Olive oil
- 2 tbsp Lemon juice
- 1 tbsp Tomato paste
- 4 Garlic cloves (finely minced)
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 2 tsp Paprika
- 0.5 tsp Cayenne pepper
- 1.5 tsp Salt
- 1 tsp Black pepper
- 3 tbsp Fresh parsley (chopped)
- 1 Red onion (cut into chunks for skewering)
- 2 Bell peppers (assorted colors, cut into chunks for skewering)
Instructions
In a large mixing bowl, combine the yogurt, olive oil, lemon juice, tomato paste, minced garlic, ground cumin, ground coriander, paprika, cayenne pepper, salt, black pepper, and chopped parsley. Stir until thoroughly mixed to create the marinade.
Add the cubed beef and lamb to the marinade. Mix thoroughly to ensure all the meat pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor.
Soak wooden skewers in water for 30 minutes to prevent them from burning during grilling. If using metal skewers, this step is not necessary.
Preheat your grill or grill pan to medium-high heat. If using a charcoal grill, prepare the coals for direct grilling.
While the grill is heating, assemble the kabobs. Alternate pieces of marinated beef, lamb, red onion chunks, and bell pepper chunks on the skewers. Make sure to leave a little space between each piece to allow for even cooking.
Place the assembled skewers on the preheated grill. Cook for 10-15 minutes, turning frequently, until the meat is cooked to your desired level of doneness and has a slight char on the edges. The vegetables should also be slightly softened and charred.
Remove the kabobs from the grill and let them rest for 3-5 minutes before serving.
Serve the kabobs hot with rice, flatbread, or a refreshing cucumber and tomato salad for a complete meal.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.8 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
