Lamb Shish Kebab

Ingredients

• 60 ml (4 tbsp)olive oil
• 250 ml (1 cup)plain yoghurt
• 3garlic cloves, peeled and crushed
• 30 ml (2 tbsp)lemon juice
• 5 ml (1 tsp)ground cumin
• 5 ml (1 tsp)dried oregano
• 5 ml (1 tsp)ground cinnamon
• 2.5 ml (1/2 tsp)chilli powder
• 5 ml (1 tsp)salt
• 5 ml (1 tsp)ground black pepper
• 1 kg (2lbs)boneless leg of lamb
• 2red peppers, washed and cut into squares
• 2yellow peppers, washed and cut into squares

Instructions

1. 1

   Mix the marinade

   Combine all the marinade ingredients in a large bowl, then set it aside.

2. 2

   Prepare the lamb

   Trim away excess fat or gristle from the lamb and cut it into 5 cm (2 in) cubes.

3. 3

   Coat the meat

   Add the lamb cubes to the marinade and turn them so every surface is coated.

4. 4

   Marinate the lamb

   Cover and leave the lamb in the fridge for at least 3 hours, or preferably overnight.

5. 5

   Thread the skewers

   Thread the lamb cubes onto metal skewers, alternating them with squares of yellow and red pepper.

6. 6

   Grill the kebabs

   Cook the skewers on the barbecue for 8 minutes on each side for medium doneness.

7. 7

   Serve the kebabs

   Serve with green salad, new potatoes and Baba Ghanoush.

What is lamb shish kebab?

Shish kebab is a Turkish dish of meat cooked on skewers; “shish” refers to the skewer. Lamb is a classic choice, and vegetables threaded between the pieces add colour and a fresh contrast.

This version uses a yoghurt-based marinade with lemon, garlic and warm spices. Marinating ahead gives the flavours time to mingle and makes the preparation more convenient.

Nutrition and macros by portion

The nutrition label shows one serving as written: 447 calories, 11g protein, 95g carbs, 16g fat.

The lamb supplies most of the protein, while the olive oil and yoghurt contribute fat; the peppers and yoghurt provide some carbohydrate. Pair a kebab serving with green salad for freshness, or include the suggested new potatoes for a more substantial plate.

Why use this marinade?

Yoghurt and lemon juice make a tangy base, while olive oil helps the marinade coat the lamb. Garlic, cumin, oregano, cinnamon and chilli give it a fragrant, savoury character.

Mix the marinade before adding the meat so the seasonings are distributed evenly. Turn the lamb well to cover all sides.

Cutting and threading

Even cubes: cut the lamb into pieces about 5 cm across so they cook at a similar rate. Remove any excess fat or gristle as directed.

Alternating peppers: thread the lamb with both red and yellow pepper squares. Leave a little room between pieces so the heat can reach their surfaces.

Marinating ahead

Minimum time: leave the lamb in the fridge for at least 3 hours, as the recipe directs. Overnight marinating is preferred for a more developed flavour.

Plan for the resting time: the stated 45-minute total time does not include the recommended marinating period. Set aside the extra time before you intend to grill.

Grilling to medium

Cook the skewers on the barbecue for 8 minutes on each side for medium doneness. Keep the skewers steady as you turn them so the pieces cook evenly.

The recipe gives time rather than a visual test, so check the lamb as it cooks and adjust if your barbecue runs hotter or cooler. Avoid leaving the skewers over the heat longer than needed.

What to serve alongside

The suggested sides are green salad, new potatoes and Baba Ghanoush. Together, they offer crisp freshness, a hearty accompaniment and a creamy dip alongside the grilled lamb.

Serve the skewers soon after cooking, while the lamb and peppers are hot.

Recipe notes & tips

• Cut the lamb into similarly sized 5 cm cubes for more even cooking.
• Turn the lamb through the marinade so it is coated on every side.
• Use the recommended overnight marinating time when you can plan ahead.
• Thread both colours of pepper between the lamb cubes for variety on each skewer.
• Serve with the suggested salad, new potatoes and Baba Ghanoush.

Variations

• Milder spice: reduce the chilli powder to suit your preference.
• Extra garlic: add another crushed clove for a stronger garlic flavour.
• More vegetables: thread additional pepper pieces between the lamb.
• Herb change: use a different dried herb in place of the oregano.
• Different sides: serve with flatbread and salad instead of new potatoes.

Common mistakes to avoid

• Uneven cubes: pieces of different sizes can cook at different rates; aim for 5 cm cubes.
• Short marinating: the flavour has less time to develop; allow at least 3 hours in the fridge.
• Uncoated lamb: some areas may miss the seasoning; turn the cubes thoroughly in the marinade.
• Crowded skewers: tightly packed pieces can be harder to cook evenly; leave a little space between them.
• Skipping the turn: one side may cook more than the other; grill for 8 minutes on each side.

How to store

Refrigerate leftover cooked kebab in a covered container and eat within 3–4 days. Reheat until piping hot, or remove the lamb and peppers from the skewers before reheating for more even warming.

Frequently asked questions