Ingredients for Oven-Roasted Lamb Shoulder Kebab (Fırında Kuzu Kol Kebabı)
- 1 whole lamb shoulder
- 3 potatoes
- 1 water glass of water (about 200 ml / 3/4 cup + 1 tbsp)
- 3 large red bell peppers
- 4 cloves of garlic
- 1 dessert spoon dried oregano (about 2 tsp)
- 1 dessert spoon Aleppo pepper flakes (about 2 tsp)
- 1 teaspoon black pepper
- Half a tea glass of vegetable oil (about 50 ml / 3 tbsp + 1 tsp)
How to Make Oven-Roasted Lamb Shoulder Kebab (Fırında Kuzu Kol Kebabı)
Wash the whole lamb shoulder and place it in a baking tray. Make 4–5 incisions on top and tuck one peeled garlic clove into each cut. Arrange the 3 large potatoes, peeled and cut into cubes, around the meat. Add 1 water glass of water (about 200 ml / 3/4 cup + 1 tbsp), then cover with parchment paper and wrap tightly with aluminum foil on top. Bake in a preheated oven at 200°C (390°F) for 30 minutes. Uncover, and coarsely chop the 3 large red bell peppers and add them to the tray. Sprinkle with 1 dessert spoon of oregano, 1 dessert spoon of Aleppo pepper flakes, and 1 teaspoon of black pepper. Drizzle half a tea glass of vegetable oil over everything. Cover again with parchment paper and aluminum foil and bake at 200°C (390°F) for another 30 minutes. Finally, remove the foil and parchment paper and bake uncovered for a further 30 minutes until golden and tender. Enjoy your meal…
