Turkish Kebabs with Cherry Tomato by Dapur Sinolin

INGREDIENTS

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

PREPARATION

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.