Turkish Kebabs with Guanciale Crust
A unique twist on traditional Turkish kebabs with the addition of crispy guanciale crust. Perfect for a quick dinner or meal prep.
Ingredients
- ●6 slices GuancialeCured pork jowl
- ●1 pound, cut into 1-inch pieces Lamb shoulderFor kebabs
- ●1 large Red onionChopped for kebabs
- ●1 cup, sliced MushroomsButton or cremini work well
- ●2 large Bell peppersGreen, red, or yellow
- ●2 large TomatoChopped for kebabs
- ●4-6 pieces FlatbreadFor serving
- ●1 teaspoon SumacFor seasoning
- ●to taste SaltFor seasoning
- ●to taste Black pepperFor seasoning
Instructions
- 1
Preheat grill to medium-high heat.
- 2
In a small bowl, mix together sumac, salt, and black pepper.
- 3
Rub the spice mixture onto the guanciale slices.
- 4
Heat a large skillet over medium heat and cook the guanciale until crispy.
- 5
Set the guanciale aside on a paper towel-lined plate.
- 6
Place the lamb shoulder pieces onto skewers, leaving a little space between each piece.
- 7
Thread the chopped onion, mushrooms, bell peppers, and tomato onto the skewers.
- 8
Brush the skewers with a little oil and season with the spice mixture.
- 9
Grill the kebabs for 10-12 minutes, turning occasionally.
- 10
During the last 2 minutes of cooking, brush the guanciale slices onto the kebabs.
- 11
Serve the kebabs on flatbread with additional guanciale slices on top, if desired.
- 12
Enjoy!