Sheesh Kebab: Grilled Lamb or Beef Skewers

In a large bowl, combine the grated onion, minced garlic, plain yogurt, fresh lemon juice, olive oil, paprika, ground cumin, salt, and black pepper. Mix well to create the marinade.

Add the cubed lamb or beef to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the meat to tenderize.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated meat onto the skewers, leaving a small space between each piece for even cooking. You may optionally intersperse with pieces of bell pepper or onion.

Preheat your grill to medium-high heat (approximately 200°C to 230°C). Lightly oil the grill grates to prevent sticking.

Place the skewers on the hot grill. Cook for 12-15 minutes, turning every 3-4 minutes, until the meat is browned and cooked to your desired doneness. For medium-rare, the internal temperature should be around 60°C.

Remove the Sheesh Kebab from the grill and let them rest for 5 minutes before serving. This helps the juices redistribute, ensuring a tender and flavorful result.