Taste and atmosphere
About
A premium kebab made from tender, well-marinated cubes of lamb, served prominently at high-end dining spots along the wide boulevards of Atasehir.
Flavors, dishes and restaurants
Cuisine
Popularized by the gourmet restaurant chains matching the district's modern architecture, this lamb shish involves aging premium meat cuts with specialized marinades for at least 24 hours. It stands out in Atasehir's dining scene.
Served with charred tomatoes, peppers, and warm flatbread, it is highly favored during corporate dinners and family gatherings in Istanbul. To see the precise culinary locations, review the Map page.
Ingredients
- 600 grams lamb leg meat (cubed)
- 1 tablespoon plain yogurt
- 3 cloves garlic, crushed
- 4 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano and chili flakes
- Salt
Preparation
- Combine yogurt, olive oil, crushed garlic, and spices in a deep bowl to create the rich marinade sauce.
- Toss the cubed lamb meat in the marinade, cover, and refrigerate for at least 12 to 24 hours.
- Thread the marinated lamb cubes evenly onto metal skewers without pressing them too tightly together.
- Grill over hot charcoal embers or a heavy cast-iron grill pan, turning regularly to keep the meat juicy.
Practical notes before you go
Visit
- Type
- Food
- Tip
- Menus and hours can change; confirm before you go.
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