Gluten-Free Turkish Lamb Kebabs with Cacik

Instructions

1. 1Cut the about 680 g lamb shoulder into 2.54 cm cubes.
2. 2In a large bowl, whisk together the 3 tbsp olive oil, 2 tbsp lemon juice, 4 cloves minced garlic, the grated 0.5 medium onion, 1 tbsp paprika, 1 tsp cumin, 1 tsp oregano, 0.5 tsp red pepper flakes, 1 tsp salt, and 0.5 tsp black pepper.
3. 3Add the about 680 g lamb shoulder cubes to the marinade and toss well to ensure each piece is coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
4. 4While the lamb is marinating, prepare the cacik: Grate the 1 medium cucumber and squeeze out as much excess water as possible. In a separate medium bowl, combine the grated cucumber with the 1 cup plain yogurt and the 2 tbsp chopped mint. Season this mixture with a pinch of salt and black pepper.
5. 5Preheat your grill to medium-high heat, which is approximately 204.4-232.2°C (200-230°C).
6. 6Thread the marinated lamb cubes evenly onto skewers, ensuring they are not packed too tightly.
7. 7Grill the lamb kebabs for 8-10 minutes, turning them occasionally, until they are cooked through and have a nice char. The internal temperature should reach 63°C for medium-rare, or higher if you prefer them more well-done.
8. 8Remove the kebabs from the grill and let them rest for 5 minutes before serving. Serve the about 680 g lamb kebabs hot with the prepared cacik.

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