It's the seasonings that make any shish-kabob unique. Whether it's Indian, Persian, Turkish, Greek, or say perhaps Moroccan, the key is in the seasonings and the way they are cooked.
Many kibob dishes aren't cooked on a grill even! However, we'll be sticking with the one most Westerners are familiar with and that means grilling them. Open flame, gas, or charcoal, your choice.
Shish-kibabs specifically refer to those that are grilled. Yummers!
BTW have you noticed I've used a lot of different spellings for "kabob"? You have? Good for you. I'm doing that since there are many different correct spellings depending on what country you are from.
I'll go with kebob from here on out. Also, I'll drop the "shish" since this whole post is about kebobs cooked on a grill. The reason why you are getting this wonderful dish is that a blog-buddy of mine had a Moroccan Feast Night and I thought this would make a good addition. I was right, of course.
I'm not going to give you an exact amount of meat to use. Why? Well you can use this as a side dish or a main course AND once you have the spice mix you can use it for other things. I keep a tin of it made up in the pantry so I only have to use what I need for the amount of lamb I have.
Oh, this also makes a very good rub for lamb roasts, chicken and beef. It's very versatile.
I realize that not all of you will have access to all the ingredients, so I'm also including appropriate substitutions, no worries.
If using bamboo skewers, make sure you soak them for an hour before using, don't want them to flame.
Here's what you need:
Lamb, cut into 1 inch cubes
Some kind of grill. Gas, charcoal, open flame (be careful!). Heck, you can even do them under the broiler in your oven if need be.
Equal amounts (by volume) of the following:
dried red bell pepper powder
ground, dried sumac
chilli powder (only a bit though)
ground up cloves
A tsp of each will make enough for several meals, no worries.
What can be substituted:
Coriander is called cilantro in North America, no worries.
Mild paprika powder can be used in place of the dried bell pepper powder (that's what paprika is, BTW).
Cinnamon can be subbed for cassia -they are so similar some folks think they are the same thing.
Ground sumac is one of the main ones. If you absolutely can't find it, then tamarind powder will work, and as a last resort: Lemon pepper powder.
Here's what you do:
Mix all the powders and seasonings in a bowl. You should have a wonderful, earthy smell from the powder combination. Thread the lamb pieces onto your skewers, and coat them with the rub. If the rub won't stick then you can drizzle a SMALL amount of olive oil on the kebobs to help the rub stick. You shouldn't have do do that though, the rub should stick. Especially if you, ah, rub the rub in.
A little bit goes a long way, btw.
Grill them on a low heat till they are done to your liking.
Serve with a bowl of greek yoghurt for a dipping sauce.