Shish Kebab

Sample Dishes from Turkish Cuisine

Shish Kebab (Şiş Kebab)

Boneless lamb leg-1 kg
Onions3 medium size200 grams
Milk½ cup100 grams
Olive oil¼ cup50 grams
Tomato paste2 tablespoons20 grams
Salt2 teaspoons12 grams
Black pepper½ teaspoon1 gram
Tomatoes3 medium size300 grams
Green peppers6 medium size75 grams


Cut meat into 2 cm. 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.

Servings: 8

Nutritional Value
(in approximately one serving)

Energy530 cal
Protein29.0 g
Fat42.5 g
Carbohydrates6.7 g
Calcium44 mg
Iron2.64 mg
Phosphorus282 mg
Zinc5 mg
Sodium911 mg
Vitamin A618 iu
Thiamine0.28 mg
Riboflavin0.36 mg
Niacin8.58 mg
Vitamin C16 mg
Cholesterol118 mg


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 vegatable dish with olive oil.