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Lamb Shish Kebab
5 from 28 votes

Lamb Shish Kebab

Lamb Shish Kebab features marinated lamb cubes grilled on skewers alongside bell peppers, red onions, and tomatoes. The marinade with onion juice, tomato and red pepper paste, milk, olive oil, and spices tenderizes the meat and imparts a robust flavor. Grilling over high heat creates crispy edges while keeping the lamb juicy and tender, offering a well-balanced texture and smoky depth.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 people
Calories: 452 kcal
Course: Main Course
Cuisine: Mediterranean, Greek, Middle Eastern, Turkish

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
    Cup of Yum
  1. Peel and finely grate the onion or blitz in a food processor.
  2. Juice the grated/blitzed onion using a clean kitchen cloth or a fine sieve.
  3. Put the onion juice in a bowl and add the rest of the marinade ingredients, mix well to combine.
  4. Add the lamb cubes and cover with marinade.
  5. 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
  1. Peel and cut the red onion into cubes similar size to the lamb.
  2. Wash and cut the bell pepper the same as the onions. If using Turkish chilies, slice them into 4 pieces.
  3. Wash the tomatoes and cut into 6 wedges each. Keep whole if using cherry tomatoes.
  4. Thread the lamb and vegetables onto metal or soaked bamboo kebab skewers separately as lamb has a longer cooking time than the vegetables.
  5. 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

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%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 452

% 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.