Lamb Shish Kebab
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Marinading time
1 hr
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
617 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Lamb Shish Kebab
Description
This recipe begins by marinating cubes of lamb leg in a mixture of olive oil, yogurt, crushed garlic, lemon juice, and a blend of ground coriander, cumin, cayenne pepper, paprika, salt, and black pepper. The marinade tenderizes the meat while imparting complex flavors. After at least one hour—or preferably overnight—the lamb is threaded onto skewers alternating with chunks of bell pepper.
The skewers are then grilled under high heat for about 15 minutes, turning halfway to create a crisp, flavorful exterior and a juicy interior. The quick grilling over high heat preserves the lamb's tenderness and ensures caramelization at the edges. After cooking, a sprinkling of fresh chopped parsley adds freshness.
These kebabs serve well as a main course accompanied by sides like rice, flatbread, or salads. Variations can include other quick-cooking vegetables on the skewers such as zucchini, onion, or mushrooms. Using soaked wooden skewers is advised to prevent burning during grilling.
Marinating overnight enhances the flavor and tenderness of the lamb. Grilling on high heat allows for a nicely browned crust while keeping the meat juicy inside. The inclusion of bell peppers adds sweetness and color to the dish.
Ingredients
- 800 g leg of lamb cut into 4cm/1.5in chunks
- 2 tablespoon olive oil
- 3 tablespoon PLAIN yogurt
- 3 garlic crushed, clove
- 0.5 lemon juice only
- 2 bell pepper cut into chunks
- 0.5 teaspoon ground coriander
- 0.5 teaspoon cumin
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon paprika
- 1 pinch sea salt
- 1 pinch black pepper
- 10 g parsley finely chopped, fresh
Instructions
- Put all of the ingredients (except the bell peppers) into a bowl and mix well. Put the bowl in the fridge for at least and hour, but overnight if possible.
- Thread the marinated lamb and peppers on to the skewers.
- Put under a grill on high for 15 minutes, turning once halfway through. Serve hot.
Notes
- Marinate the lamb for at least one hour, or preferably overnight, to deepen flavor and tenderize the meat.
- Soak wooden skewers in water for at least one hour before grilling to prevent burning.
- Grill the kebabs on high heat to achieve crispy edges while keeping the lamb tender inside.
- Feel free to add other quick-cooking vegetables such as aubergine, onion, courgette, mushrooms, or cherry tomatoes to the skewers.
- Enhance the marinade by adding sun-dried tomato paste for extra flavor complexity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 617kcal | 31% |
| Carbohydrates | 6g | 2% |
| Protein | 50g | 100% |
| Fat | 45g | 69% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 194mg | 65% |
| Sodium | 802mg | 33% |
| Potassium | 823mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2325IU | 47% |
| Vitamin C | 88mg | 98% |
| Calcium | 73mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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