Ingredients

One kg of lamb meat (preferably leg or shoulder), cut into 2.5cm cubes; 1 large onion; 1/4 cup of olive oil; 2 tbsp of tomato paste; 2 tbsp plain yogurt; 2 cloves garlic, minced; 1 tbsp sweet paprika; 1 tsp of cumin; 1 tsp of dried oregano; 1/2 tsp of black pepper; salt to taste; metal skewers of about 30-50cm length.

Preparation and Cooking

• Combine grated onion, olive oil, tomato paste, yogurt, minced garlic, paprika, cumin, oregano, black pepper, and salt in a large bowl to create a marinade.
• Add lamb cubes, ensuring they are well-coated, and refrigerate for at least 2 hours or overnight.
• Thread marinated lamb onto skewers, place skewers on a tray’s edges (e.g., a stainless-steel tray) to support skewers and collect melted fat. Grill for 8-10 min at 170-190°C, taking care not to overcook.
• Remove Tokat Kebabi from the oven, let rest for a few minutes, and slide onto a serving plate or flatbread/pita bread.
• Serve with grilled vegetables, salad, yogurt, or rice/bulgur pilaf.

Hints and Comments

• Tokat Kebab is a distinct Turkish dish originating from the Tokat province in the Middle North of Türkiye. What sets it apart from other shish kebabs is its unique combination of ingredients and cooking method, imparting a rich and distinctive flavour to the lamb. Additionally, Tokat Kebab is traditionally cooked in a wood-fired oven, which enhances the taste with a smoky, aromatic profile.