Summary

Ingredients

• g 1,500 lamb (e.. from the le, cut into cubes approx. 1.5-2 cm)
• 1 bell pepper (s), (red)
• Zucchini 1 m., Slim

For the marinade:

• 6 tablespoon red wine
• 6 tablespoon tomato paste
• 2 tablespoon balsamic vinegar
• 1 large onion (s), or 2 small ones
• 4 clove (s) garlic
• 5 teaspoon spice mix, (Ras-el-hanout) *
• 1 teaspoon honey
• 8 tablespoon olive oil
• 1 bunch parsley, (finely chopped or 3-4 tablespoon frozen)

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Instructions

1. Either cut / dice the meat yourself - or buy it already cut. I usually get the leg of lamb from the Turkish butcher I trust and dice the meat right away. Important: leave some fat on with you - otherwise the meat will be dry!
2. For the marinade, clean and roughly chop the onion, puree with the red wine and vinegar in a blender or with a magic wand. Clean and squeeze the garlic cloves. Stir in tomato paste, honey and spices and mix everything thoroughly. Then add the oil and parsley. Put everything with the meat in a freezer bag, close the bag tightly a little over the filling and mix well with your hands so that the meat is coated with marinade all around. Place in the refrigerator for several hours (at least 6-8 hours - also around 12-24 hours) - and mix again and again if possible.
3. If you are using a charcoal grill, water the wooden skewers (then the meat loosens better afterwards - and the wooden skewers do not burn as quickly). Wash and clean the peppers and cut them to the right size. The zucchini too - e.g., quarter lengthways and then cut into not too thin slices (1 cm?). Skewer the meat alternately with the pieces of vegetables - start and end with meat if possible. Brush the vegetables a little more with the marinade - and meanwhile heat up the grill. Then grill the skewers all around until they are done - which takes about 10 to a maximum of 15 minutes. You can also fry the skewers in the pan or grill them in the oven.
4. In addition e.g., Flatbread (baked again or briefly heated on the grill), tzatziki and shepherd`s salad or Turkish tomato salad.
5. * Ras-el-hanout:
6. Translated, this means the dealer`s mix - and there are sure to be thousands of recipes for it. My mix is very simple: Mix 1 teaspoon each of cloves, ginger, cardamom, mace blossom, nutmeg, black pepper, cinnamon, allspice, turmeric, coriander, sweet paprika, hot paprika. Much can be used pre-ground - just grate the nutmeg fresh, pulp the cardamom fresh from the capsules and finely crush the grains, freshly grind the pepper and roast the cumin whole and then freshly grind it.