To begin, place the cubed meat in a large mixing bowl. Add olive oil, grated onion, minced garlic, ground cumin, ground paprika, ground coriander, salt, and black pepper. The grated onion tenderizes the meat while infusing it with flavour.

Squeeze fresh lemon juice over the meat mixture. Use your hands to mix thoroughly, massaging the marinade into each piece. For best results, cover the bowl and refrigerate for at least 2 hours, or overnight for a more intense flavour.

If using wooden skewers, soak them in water for about 30 minutes to prevent burning. Metal skewers work just as well and do not require soaking.

Preheat your grill or oven to medium-high (around 200°C or 400°F). If using an oven, line a baking tray with foil and place a wire rack on top to allow even cooking.

Thread the marinated meat onto the skewers, leaving a little space between each piece to ensure even cooking. Avoid packing the pieces too closely, as this can cause uneven heat distribution.

Place the skewers on the grill or in the oven. Grill for about 10-12 minutes, turning occasionally, until the meat is cooked to your desired doneness. For a classic Şiş Kebab, aim for a slight char on the outside while keeping the inside juicy and tender.

Once cooked, transfer the skewers to a serving plate. Let the meat rest for 5 minutes; this allows the juices to redistribute, ensuring each bite is flavourful and succulent.

Serve the Şiş Kebab hot, garnished with freshly chopped parsley. Traditionally enjoyed with warm flatbread, rice pilaf, or a side of fresh salad. A dollop of yogurt or a sprinkle of sumac adds a touch of brightness, enhancing the kebab's rich flavors.