Turkish Shish Kebabs with Garlicky Tahini

• Recipe by Steven Raichlen

Turkish pit masters devised an ingenious “divide and conquer” approach to shish kebabs: They grill the meat and vegetables separately to allow foods with different cooking times to reach the perfect degree of doneness.

Ingredients

1. 6 garlic cloves, crushed
2. 3 tablespoons extra-virgin olive oil, plus more for brushing
3. 3 tablespoons fresh lemon juice
4. 1 teaspoon kosher salt
5. 1 teaspoon freshly ground pepper
6. 1 teaspoon dried mint
7. 1 teaspoon dried oregano
8. 1 1/2 pounds trimmed boneless leg of lamb, cut into 1 1/2-inch cubes
9. 1 small bunch of fresh mint
10. 1 large red onion, cut into 2-inch pieces
11. 1 large yellow bell pepper, cut into 2-inch pieces
12. 1 large green bell pepper, cut into 2-inch pieces
13. Vegetable oil, for the grill
14. Garlicky Tahini
15. Lemon wedges and pita bread, for serving 

Directions

1. In a large bowl, combine the garlic with 3 tablespoons of olive oil, the lemon juice, salt, pepper, dried mint and oregano. Add the lamb, toss to coat and refrigerate for at least 1 hour or for up to 3 hours.
2. Thread the lamb onto skewers, placing 1 fresh mint leaf between the pieces of meat. Skewer alternate pieces of onion and bell pepper and brush lightly with olive oil.
3. Light a grill. Lightly brush the grate with vegetable oil and grill the lamb and vegetables over a medium-hot fire, turning frequently, until the lamb is medium, about 6 minutes, and the vegetables are tender and lightly charred, about 8 minutes. Let the kebabs stand for 2 minutes, then serve with the Garlicky Tahini, lemon wedges and pita bread.