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.
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.
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