Lamb Shish Kebab
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
This recipe uses a marinade combining grated onion juice, tomato pastes, milk, olive oil, chili flakes, pepper, and salt to infuse flavor and tenderness into lamb shoulder, leg, or neck fillet cubes. Marinating overnight or at least 6 hours allows the spices to permeate the meat thoroughly.
The lamb is skewered separately from similarly cut vegetables to accommodate different cooking times. Grilling the lamb on high heat for 15-18 minutes yields a crispy exterior and juicy inside, while vegetables cook slightly less, preserving their freshness and slight char.
Serving these kebabs can be straightforward as the meat and vegetables are flavorful on their own. Preparing the skewers ahead and bringing them to room temperature before grilling promotes even cooking.
For the best results, oil the grill and ensure it is hot before cooking to prevent sticking. Leftover kebabs can be refrigerated or frozen for later enjoyment.
Ingredients
For the Marinade
- 1 large onion
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste replace with tomato paste if you prefer, optional
- 120 ml milk ½ cup, semi-skimmed or full-fat
- 100 ml olive oil (6-7 tbsp)
- 1 teaspoon chili flakes adjust to your taste
- 1 teaspoon black pepper freshly ground
- ½ tablespoon salt
For the Lamb Shish
- 800 g lamb cut in 4-5 cm cubes, shoulder, leg or neck fillet
- 1 bell pepper or 4 Turkish green chilies
- 1 red onion
- 2 medium tomato 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.
Notes
- Marinate the lamb for at least 6 hours or overnight for maximum flavor infusion.
- Use shoulder, leg, loin, or neck fillets for optimal texture.
- Bring meat to room temperature before grilling for even cooking.
- Oil and preheat the grill to prevent the meat from sticking.
- Grill lamb kebabs high and hot for crispy edges and juicy insides.
- Refrigerate leftovers in airtight containers for up to 3 days or freeze for up to 3 months.
- Avoid crowding the skewers; meat pieces should just touch each other.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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