Turkish Kebabs with Cherry Tomato by Dapur Sinolin

Turkish Kebabs with Cherry Tomato by Dapur Sinolin


  1. For the marinade:
  • 3 cloves of garlic, minced to a fine paste
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon tomato paste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 2 tablespoons fresh thyme leaves
  • Sea salt and finely ground black pepper
  1. For the kebabs:
    • 1 3/4 pounds (800 g) boneless lamb leg, trimmed of most of the fat and cut into 1-inch (2.5 cm) chunks
    • 24 cherry tomatoes
    • Flatbread, for serving


  1. To make the marinade:
    1. Mix together the garlic, olive oil, tomato paste, spices, thyme, and salt and pepper to taste.
  2. To prepare the kebabs:
    1. Add the meat to the marinade and toss. Let marinate for at least 2 hours.
    2. Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
    3. Thread the meat onto 7 long skewers and the tomatoes onto an eighth one. Grill over high heat or broil 3 to 4 minutes on each side, or until the meat and tomatoes are done to your liking. Slip the meat and tomatoes off the skewers onto flatbread and serve immediately.


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