Shish comes from the Turkish word şiş meaning ‘sword’ or ‘skewer’. The word kebab refers to any type of cubed or ground meat. Kebabs can be skewered (like shish) but can also be un-skewered and refer to ground meat shaped into logs, patties, or meatballs. Lamb is commonly used for shish kebabs but you will also see chicken, beef, veal, goat, and even fish( I haven’t try fish kebab). Kebabs are most commonly grilled but can also be pan-fried, oven-baked or cooked on a vertical rotisserie.

1. Cut lamb into 3 cm chunks. Place it into a bowl then add all the ingredients except bell pepper. Mix until well combined then marinate in the fridge for at least 4 hours or better overnight. 2. Cut bell pepper into 3 cm, set aside. 3. Threads the marinated lamb and peppers into a metal skewers. 4. Grill for 16 minutes, turning the kebab once halfway.