Turkish Lamb Kebabs & Cacik


Grab some skewers and get grilling these classic Turkish kebabs with yogurt sauce by Chef Joshna Maharaj. Your taste buds will thank you!

Turkish Lamb Kebabs & Cacik

Serves 8


2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes
1 red onion, cut into 1-inch chunks
1 recipe Baharat
lemon wedges for garnish

metal skewers, or bamboo skewers, soaked in water

2 cups Greek yogurt
½ English cucumber
2 tbsp fresh mint, very finely chopped
1 ½ tsp dried oregano
2 cloves garlic, minced
½ tsp salt


1. Place baharat in the bottom of a large mixing bowl. Add lamb to the spice paste and stir until well coated. Cover and refrigerate for at least 2 hours or up to 1 day.

To prepare kebabs: Preheat a gas grill to medium-high heat or prepare a medium-high-heat fire in a charcoal grill.

2. Grate the cucumber and squeeze out the liquid. Place squeezed cucumber in a medium mixing bowl. Add yogurt, garlic, mint, oregano & salt and stir well to combine. Set aside. Meanwhile, thread the lamb and onion alternately onto skewers.

3. Grill the lamb, turning every 2 to 3 minutes, until the meat is nicely browned on the outside, but still a little pink in the center, 10 to 12 minutes total. Remove from heat and serve with yogurt.

Baharat (Turkish Spice Paste)

Makes about ½ cup of paste

This is a very flavourful and versatile paste that can be used on all meats, and would also be perfect on roast potatoes or other root vegetables. It's important to get the distinctive, sweet taste of the Hungarian paprika for this recipe.


2 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 tbsp Hungarian paprika
2 tsp tomato paste
1 tsp minced garlic
1 tsp dried oregano
2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4-1/2 tsp cayenne pepper
1/4 tsp ground cinnamon
1/4 tsp ground allspice


1. Combine all ingredients in a medium bowl. Use immediately, or store in an airtight container in the fridge.


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