Lamb Shish Kebab

Lamb shish kebabs are a delicious and simple dish that is wonderful for grilling, making them the ideal recipe to try in the coming summer months.

I absolutely love barbeques. Nothing beats getting together with family and sharing food in the hot weather. This recipe is great for those days when you just want to relax in the garden.

Now, for the best lamb shish kebabs it is very important that you use the best cut of lamb. I always use lamb leg.

Lamb leg is a popular choice since it is a lean piece of meat with a lot of flavour. It keeps the meat tender and juicy throughout cooking because it has the correct balance of meat and fat.

Shish kebabs cooked from lamb leg will have a better texture and flavour without becoming overly greasy and fatty. However, you can substitute with lamb shoulder or neck meat.

For the best results, I always leave the lamb to marinate overnight. The acid in the yoghurt and lemon juice will tenderise the meat, while the spices will help to flavour it.

You can adjust the seasonings as you like it, but I love my spices. So, this recipe uses a generous number of spices.

To get an even cook on the kebabs, skewer the lamb chunks with a tiny spacing between each piece.

I also like to add some in between the lamb chunks. Good options include onions, bell peppers, tomatoes, mushrooms, or zucchini.

You can use metal skewers or wooden. I always use metal skewers, as I find the meat cooks better and more evenly.

If you choose to use wooden skewers it is important that you remember to soak the wooden skewers in the water for at least 30 minutes before using.

Grill the kebabs for 8-10 minutes per side over medium-high heat, flipping the skewers occasionally to achieve even cooking.

Lamb should be cooked medium-rare or medium-well. To keep the lamb soft and juicy, it is vital that you avoid overcooking it.

Once cooked, brush the kebabs with melted butter and additional spices like cumin and paprika while they’re grilling. This enhances the flavour and helps the meat achieve a lovely golden crust.

You can also make these kebabs in the oven if you don’t have a barbeque. Don’t worry, they taste just as good, and I have made them in the oven many times.

As with all meats, these kebabs need to be allowed to rest for a few minutes. This allows the juices to redistribute and give you a juicy and moist kebab.

Serve with pita bread and tzatziki sauce, topped with fresh herbs like parsley or mint.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Chicken Chapli Kebab
• Chicken Malai Tikka
• Chicken Tikka
• Green Chutney
• Tomato Chutney

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Lamb Shish Kebabs

by Nabeela Kauser

These lamb shish kebabs are the tastiest weeknight dinner. Packed with so much flavour, these kebabs will make your tastebuds burst with flavour. Great for BBQs and parties, try this delicious lamb skewers recipe.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Appetiser, Main Course

Cuisine Middle Eastern, Turkish

Servings 4

Calories 169 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Lamb Leg Cut into cubes
• ▢ 2 cloves Garlic Minced
• ▢ 2 tbsp Olive Oil
• ▢ 1 tsp Paprika
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Coriander Powder
• ▢ Salt To taste
• ▢ Black Pepper To taste
• ▢ 1 Lemon Squeezed

Instructions

• Take a bowl and mix olive oil, minced garlic, paprika, ground cumin, ground coriander, salt, pepper and lemon juice.
• Put the cubed lamb meat into the bowl and stir well until it is coated evenly with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least 2 hours, or overnight.
• If you plan to use wooden skewers, soak them in water for at least 30 minutes before using.
• Heat your grill or grill pan to medium-high heat.
• Skewer the lamb meat onto the soaked skewers.
• Grill the kebabs for 15-20 minutes, turning them occasionally until the meat is cooked to your preferred level of doneness.
• Serve the hot kebabs with some pita bread, a side salad, and some tzatziki sauce.

Notes

Notes:

• You can also add vegetables like onions, bell peppers, tomatoes, mushrooms, or zucchini to the skewers if you like.
• Lamb leg meat can be substituted with lamb shoulder or neck meat.
• If you don’t have a grill or grill pan, you can also cook the kebabs on a barbecue or in the oven.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 169kcalCarbohydrates: 1gProtein: 16gFat: 11gSaturated Fat: 2gCholesterol: 50mgSodium: 50mgPotassium: 252mgFiber: 0.3gSugar: 0.2gVitamin A: 45IUVitamin C: 2mgCalcium: 16mgIron: 2mg

Keyword BBQ, Cooking, Food, Grilled, Lamb, Recipe, Spicy, Summer

Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!