Marinated Grilled Lamb Loin Strips

  • Serves

    serves 4-8

(Kusbasi Kebabi)
This recipe for lamb kebabs is a local specialty in the city of Gaziantep, Turkey. The food there blends the best from Turkish, Armenian, Arabic, Jewish, and Kurdish cooking.


  • 1 tbsp. tomato paste
  • 1 tbsp. Turkish hot pepper paste
  • Extra-virgin olive oil
  • 1 clove garlic, peeled and minced
  • 1 tsp. <a href="">Turkish/ Herb and Spice Mix</a>
  • 12 tsp. freshly ground black pepper
  • 1 lb. lean lamb loin
  • 4 long green Italian peppers, halved lengthwise, seeded, ribs removed


Step 1

Mix together tomato paste, pepper paste, 3 tbsp. olive oil, garlic, Turkish Herb and Spice Mix, and pepper in a nonreactive bowl. Cut lamb into 1" cubes, then butterfly each cube. Add lamb to marinade and stir to coat evenly. Cover and refrigerate for 9–12 hours, turning meat occasionally.

Step 2

About 2 hours before serving, remove lamb from marinade; slide about 3 pieces onto each of 8 long metal or wood skewers (soak wood skewers for 1⁄2 hour in water before using) and brush with oil. Cover and let meat come to room temperature.

Step 3

Brush peppers with oil. Heat a lightly oiled grill pan over medium heat and grill peppers until browned and soft, about 7 minutes per side. Set aside.

Step 4

Grill lamb in same pan over medium heat until browned, about 2 minutes per side. Serve with grilled peppers, if you like.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.