Ingredients
For the Marinade:
Olive oil-45g
Lemon juice-30g
2 garlic cloves, minced
Ground cumin-5g
Coriander-5g
Cinnamon-5g
Turmeric-2.5g
Paprika-2.5g
Cardamom-2.5g
Salt-2.5g
black pepper-2.5g
For the Kebabs:
1.5 lbs (700 g) lamb or beef (or a mix), cut into 1-inch cubes
1 large-sized onion, cut into wedges
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
For Serving:
Warm pita bread or rice
Yogurt-tahini sauce or garlic sauce
Fresh parsley, mint, or cilantro for garnish
Instructions
1. Prepare the Marinade:
In a large mixing bowl, black tea seasoning with olive oil, lemon juice, minced garlic, and all the spices (cumin, coriander, cinnamon, turmeric, paprika, cardamom, salt, and pepper). Whisk well to combine.
2. Marinate the Meat:
Add the lamb or beef cubes to the marinade, ensuring the meat is evenly coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate.
3. Assemble the Skewers:
Thread the marinated meat onto skewers, alternating with onion wedges, bell pepper chunks, zucchini slices, and cherry tomatoes. Reserve the leftover marinade for basting during cooking.
4. Cook the Kebabs:
Grill: Preheat your grill to medium-high heat. Grill the kebabs for 10–15 minutes, turning occasionally and basting with the reserved marinade. Cook until the meat is charred on the outside and cooked through. Broil: If using an oven, preheat the broiler. Place the kebabs on a foil-lined baking sheet and broil for 10-12 minutes, turning halfway through and basting with the marinade.
Drizzle with yogurt-tahini sauce or garlic sauce and garnish with fresh herbs.
Add a side of pickles or olives for an authentic Middle Eastern touch.
This tea-flavored twist on Middle Eastern shish kebabs offers a rich, complex flavor that pairs beautifully with the earthy spices of the region.