If you love heat then this recipe is for you! We made a spicy salad with pickled chillies to serve with the lamb shish and drizzled plenty of our Hot Turkish Chilli Sauce over as well. If you are not a fan of heat then simply omit the pickled chilli, pul bib and serve with either our Turkish Chilli Sauce which is a little milder or our Turkish Garlic Sauce instead which will add a lovely coolness. The salad is quite acidic but works really well with the richness of the lamb.
- 600g Diced Lamb, either Leg, Shoulder or Neck. Leave some fat on or save any fat pieces that you trim off.
- 4tsp The Kebab Club Lamb Shish Marinade
- 2 Tomatoes, chopped
- 1 large Red Onion, finely sliced
- 10 Small Pickled Chillies (we use Bodrum Baby Peppers) and 1tbsp of the pickling juice
- 25g Flat Leaf Parsley, finely chopped
- 1tbsp Extra Virgin Olive Oil
- 1 tbsp Cider Vinegar
- 1tsp Pul Bibir
- 1tsp Salt
- 4 large fluffy Pitta Breads
- 4tbsp Hot Turkish Chilli Sauce (or sub in our milder chilli sauce or garlic sauce)
- 4 Charleston Peppers (long green ones)
- Prepare your BBQ or preheat your grill. We would usually barbecue Lamb Shish but you could cook it under the grill. It is quite fatty so if you are grilling then do not put it too close to the element.
- Place the lamb pieces in a bowl and massage in the Lamb Shish Marinade thoroughly. Then skewer, if you have kept some fa pieces then after every 2 pieces of lamb skewer on a piece of fat. This enhances the flavour even more! Leave to marinate over night if you want a more intense flavour, however we usually cook with it straight away.
- Place all of the salad ingredients into a large bowl, along with the dressing ingredients and give it a really good mix. This is quite a hot and acidic salad dressing in order to through the richness of the meat but it works really well.
- Once your BBQ or grill are heated, place the lamb and the peppers on the grill to cook. If you are barbecuing then make sure your coals have fully settled and are white. You are adding high fat meat to the grill so it will easily catch if it is too hot. Grill for around 5-7mins each side. If you try to turn the skewers and the lamb is sticking then it isn't ready to be turned yet.
- Just before the lamb is cooked, place your pittas breads on the BBQ to toast and press them over the meat to soak up all of the lovely juices.
- Serve the lamb inside the pitta bread with that delicious salad and chargrilled peppers and drizzle with Hot Turkish Chilli Sauce. Enjoy!