Marinated Grilled Lamb Loin Strips

Name: Marinated Grilled Lamb Loin Strips
Total time: PT0D0H0M
Yield: serves 4-8
Ingredients: 1 tbsp. tomato paste; 1 tbsp. Turkish hot pepper paste; Extra-virgin olive oil; 1 clove garlic, peeled and minced; 1 tsp. <a href="https://www.saveur.com/article/Recipes/Turkish-Herb-and-Spice-Mix">Turkish/ Herb and Spice Mix</a>; 1 ⁄ 2 tsp. freshly ground black pepper; 1 lb. lean lamb loin; 4 long green Italian peppers, halved lengthwise, seeded, ribs removed

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.

Ingredients

1 tbsp. tomato paste
1 tbsp. Turkish hot pepper paste
Extra-virgin olive oil
1 clove garlic, peeled and minced
1 tsp. <a href="https://www.saveur.com/article/Recipes/Turkish-Herb-and-Spice-Mix">Turkish/ Herb and Spice Mix</a>
¹⁄₂ tsp. freshly ground black pepper
1 lb. lean lamb loin
4 long green Italian peppers, halved lengthwise, seeded, ribs removed

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Instructions

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.

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