Dive into the world of Middle Eastern cuisine with this Lamb Shish Kebab recipe. This tantalizing dish combines succulent lamb cubes, with bell pepper in skewers in a traditional spices that is utterly mouth-watering.
It’s easy! The key to tender and perfect lamb begins with the meat marinating the night before, or in the morning, so you can quickly grill the Lamb shish kebab for a no-fuss dinner. This is truly a classic dish that is worth making.
What is shish kebab?
Shish comes from the Turkish word şiş meaning ‘sword’ or ‘skewer’. The word kebab refers to any type of cubed or ground meat. Kebabs can be skewered (like shish) but can also be un-skewered and refer to ground meat shaped into logs, patties, or meatballs.
Lamb is commonly used for shish kebabs but you will also see chicken, beef, veal, goat, and even fish( I haven’t try fish kebab). Kebabs are most commonly grilled but can also be pan-fried, oven-baked or cooked on a vertical rotisserie.
Now, what is the secret to juicy, succulent grilled lamb kebab? A special Mediterranean marinade that flavors and tenderizes the meat, plus a bit of grilling technique for the juiciest ever kebabs!
Well, at first I always doubted making A middle Eastern dish, since it sounds intimidating the seasoning is so many with heavy and unique herbs. However, after I made this dish, now I got it and was curious to explore more. Everything worth it and I think you should make it too!
These days, you’ll find kebabs of one kind or another around the globe. Skewers make a popular street food as they are easy to eat with your fingers. In many cases, it’s a great way to use up lesser cuts of meat since the chunks tend to be small. Many use marinades to help tenderize the meat, too.
Here are some reasons why this recipe works;
- It is delicious and very easy to make with step-by-step instructions and pictures. My favorite thing about this recipe is that it packs such a big punch with minimal effort.
- These Lamb Shish Kebabs taste better than takeaway kebabs and are also much healthier with the colorful veggies!
- You can cook Shish Kabobs on the BBQ, on a grill, or in the oven.
- Even though these Lamb shish kebabs are grilled and only take 16 minutes to cook, they are so juicy and tender.
- You can prepare them ahead and keep them refrigerated for up to 3 days.
Let’s explore Middle east dish!
Ingredients of Lamb Shish Kebab
- Leg of Lamb; This is the traditional meat to use for shish kebabs. We used boneless Welsh Lamb leg, however you could use boneless lamb shoulder or lamb neck fillets. For these, you are looking for a good balance of relatively tender but also not too lean. Shoulder or leg meat is best, and as you dice it, trim back larger chunks of fat but leave some as it adds flavor as the meat cooks. This will be used as a skewer
- Red and Yellow Bell Pepper; Use a good mixture of colours for a pop of color. Chop the bell peppers into squares roughly the size of meat cubes.
- Olive Oil; I used olive oil as I love the flavour. Try to use the best quality olive oil you can, as you really will be able to tell the difference.
Marinade Seasoning
- Juice of Lemon; Make sure it is a juicy lemon, otherwise half won’t be enough and you might need to use a whole one.
- Plain Yogurt; We used a runny natural yogurt. Greek yogurt would be too thick.
- Garlic minced; Freshly crushed is always best, however, you could use crushed garlic in a tube to save time. Because the garlic is the most important part of the sauce, you need to make sure it is fresh and firm to touch.
- Ground Coriander: Offers a warm, citrusy aroma and a slightly earthy flavor to the marinade.
- Ground Cumin: A warm and slightly smoky spice that complements lamb beautifully.
- Paprika: Contributes a smoky sweetness and a vibrant red hue to the dish. It can add an extra layer of complexity.
- Cayenne Pepper (Optional): Provides a touch of heat to the marinade. Adjust the amount based on your desired spice level. It’s called Homemade Baharat – A blend of dried spices including Aleppo, cumin, coriander, cinnamon, allspice, dried mint, salt, and pepper. (but correct me if I’m wrong)
- Salt and Black Pepper; Essential for drawing out the natural flavors of the lamb and spices.
- Fresh Parsley finely chopped; A bright and refreshing garnish that adds a pop of color and freshness to the finished kebabs.
How to Make Lamb Shish Kebab
First thing first, wield your knife and transform the leg of the lamb into bite-sized pieces. Aim for roughly 3 cm cubes to ensure even cooking.
Second, In a large bowl, assemble your marinade seasoning. Add the olive oil, lemon juice, plain yogurt, and minced garlic. Don’t forget to toss in the ground coriander, cumin, paprika, and cayenne pepper (if using). Season generously with salt and black pepper.
Gently add the lamb cubes to the marinade. mix everything well to evenly distribute the flavors. Cover the bowl and banish it to the refrigerator for at least 4 hours, but ideally, let it marinate overnight.
While the lamb enjoys its flavorful spa treatment, grab your bell peppers. Wash and chop them into 3 cm cubes, similar in size to the lamb pieces. This ensures even cooking and a delightful combination of textures in each bite. Set the chopped peppers aside for now.
Skewer Time! Grab your metal skewers and transform them into flavor delivery systems. Thread the marinated lamb cubes onto the skewers. Feel free to unleash your creativity! You can alternate the lamb with bell pepper pieces for a visually appealing presentation.
Searing to Perfection
Carefully place the assembled kebabs onto the preheated grill. Cook for a total of 16 minutes, turning the kebabs once halfway through the cooking time. This ensures even browning and cooking on all sides.
The ideal internal temperature for lamb shish kebabs is medium-rare, which is around 145°F (63°C). Use a meat thermometer to check the internal temperature for perfect results.
Once cooked through, transfer the kebabs to a plate and let them rest for 5 minutes. This allows the juices to redistribute within the meat, resulting in a more tender and flavorful experience.
Plate your masterpiece! Serve the lamb shish kebabs with a refreshing green salad for a well-balanced meal. Garnish with a sprinkle of finely chopped fresh parsley (optional) for an extra touch of color and freshness.
Now, grab your fork and savor the delicious creation you’ve made – enjoy your homemade lamb shish kebabs!
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Lamb Shish Kebab
Ingredients
- 1.2 lb Leg of Lamb
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 tbsp Olive Oil
- 1½ tbsp Juice of Lemon
- 3 tbsp Plain Yogurt
- 2 clove Garlic minced
- ½ tsp Ground Coriander
- ½ tsp Ground Cumin
- ½ tsp Paprika
- ½ tsp Cayenne Pepper
- ½ tsp Salt
- ¼ tsp Black Pepper
- ⅛ cup Fresh Parsley finely chopped
Instructions
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Cut lamb into 3 cm chunks. Place it into a bowl then add all the ingredients except bell pepper. Mix until well combined then marinate in the fridge for at least 4 hours or better overnight.
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Cut bell pepper into 3 cm, set aside.
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Threads the marinated lamb and peppers into a metal skewers.
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Grill for 16 minutes, turning the kebab once halfway. Serve with green salad, enjoy!
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