Lamb Shish Kebab
User Reviews
5.0
42 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
452 kcal
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Course
Main Course
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Cuisine
Mediterranean, Greek, Middle Eastern, Turkish
Lamb Shish Kebab
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Lamb Shish Kebab is a very popular Turkish / Middle Eastern dish typically served in restaurants or kebab shops.
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Ingredients
For the Marinade
- 1 large onion
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste (optional) (replace with tomato paste if you prefer)
- 120 ml semi-skimmed or full-fat milk (½ cup)
- 100 ml olive oil (6-7 tbsp)
- 1 teaspoon flaked chili (adjust to your taste)
- 1 teaspoon freshly ground black pepper
- ½ tablespoon salt
For the Lamb Shish
- 800 g lamb (shoulder, leg or neck fillet) (cut in 4-5 cm cubes)
- 1 bell pepper (or 4 Turkish green chilies)
- 1 red onion
- 2 medium tomatoes (or 8 cherry tomatoes)
Instructions
Preparing the Marinade
- Peel and finely grate the onion or blitz in a food processor.
- Juice the grated/blitzed onion using a clean kitchen cloth or a fine sieve.
- Put the onion juice in a bowl and add the rest of the marinade ingredients, mix well to combine.
- Add the lamb cubes and cover with marinade.
- Cover the bowl with a lid or cling film and keep in the fridge to marinade ideally overnight or a minimum of 6 hours.
Making the Shish Kebabs
- Peel and cut the red onion into cubes similar size to the lamb.
- Wash and cut the bell pepper the same as the onions. If using Turkish chilies, slice them into 4 pieces.
- Wash the tomatoes and cut into 6 wedges each. Keep whole if using cherry tomatoes.
- Thread the lamb and vegetables onto metal or soaked bamboo kebab skewers separately as lamb has a longer cooking time than the vegetables.
- Cook the lamb kebabs on the BBQ or the griddle for 15-18 minutes and the vegetables for 10-12 minutes.
Equipments used:
Notes
- Marinate your meat overnight if possible, or a minimum of 6 hours as it will allow the aromas to infuse the lamb and give it the desired flavors.
- The best cuts are the shoulder, leg, loins, or neck fillets.
- You can keep the meat in the marinade for up to 2 days if you want to prepare it in advance.
- To avoid the meat sticking to the grill, you need to make sure the grill plate is hot. Also, lightly oil the grill before placing the meat on it.
- Make sure that you grill the kebabs on high heat. This will get them nice and crispy on the edges with soft and juicy inside.
- Bring the lamb skewers to room temperature before grilling them.
- Avoid adding extra sauces or unhealthy side dishes if you are on a low-calorie diet as one portion of lamb kebab has only 452 calories on its own.
- You can store the leftovers refrigerated in an air-tight container for up to 3 days. or freeze them for up to 3 months.
- Try not to overload the skewers when threading, the pieces of lamb should be close just to touch each other.
Nutrition Information
Show Details
Calories
452kcal
(23%)
Carbohydrates
14g
(5%)
Protein
29g
(58%)
Fat
32g
(49%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
1004mg
(42%)
Potassium
772mg
(22%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
1547IU
(31%)
Vitamin C
53mg
(59%)
Calcium
72mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 14g | 5% |
| Protein | 29g | 58% |
| Fat | 32g | 49% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 1004mg | 42% |
| Potassium | 772mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1547IU | 31% |
| Vitamin C | 53mg | 59% |
| Calcium | 72mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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