Turkish Lamb Shish Kebab

Ingredients

• 50 gyoghurt
• 1/2 tsppaprika
• 1/2 tspground cumin
• 1/2 tspsalt
• 1/2 tspground coriander
• 1 tsptomato purée or biber salçası
• 1/4 tspgarlic powder
• Juice of 1/2 lemonlemon juice
• 400 glamb, trimmed of fat and cut into 2 cm chunks
• 1red pepper, cut into 2 cm pieces (optional)
• 1green pepper, cut into 2 cm pieces (optional)
• 120 gGreek or plain yoghurt
• 1 tbspolive oil
• Juice of 1/2 lemonlemon juice
• 1/4 tspgarlic powder
• 1/4 tspsalt
• 1/4 tspsugar
• 1/4 tspblack pepper
• To servelettuce
• To servepickled chillies
• To serveSriracha
• To servecucumber

Instructions

1. 1

   Marinate the lamb

   Mix the first seven marinade ingredients with the juice of 1/2 lemon in a bowl. Add the lamb, cover the bowl with cling film and refrigerate for at least 2–3 hours, ideally overnight.

2. 2

   Thread the skewers

   Take the lamb out of the fridge 30 minutes before cooking. Thread the lamb and, if using, the chopped peppers onto metal or wooden skewers.

3. 3

   Choose a method

   Cook the skewers to medium or well done using one of the methods below.

4. 4

   Make the sauce

   Combine the Greek or plain yoghurt, olive oil, juice of 1/2 lemon, garlic powder, salt, sugar and black pepper to make the yoghurt sauce.

5. 5

   Serve the kebabs

   Serve the cooked skewers with flatbread, the yoghurt sauce and your choice of accompaniments.

6. 6

   Indoor grill

   Grill the skewers for approximately 10 minutes, turning them halfway through.

7. 7

   Barbecue grill

   Cook the skewers for 10–15 minutes, turning them halfway through. Light a charcoal barbecue 30 minutes before cooking.

8. 8

   Bake in the oven

   Heat the oven to 200°C (400°F). Line a baking tray with foil or grease it with a little oil to stop the lamb sticking. Cook the skewers for 10–15 minutes without turning.

9. 9

   Use an air fryer

   Heat the air fryer to 200°C (400°F) and spray the basket with olive oil. Once hot, put the skewers in the basket and cook for 8–10 minutes, turning halfway through.

What are Turkish lamb shish kebabs?

Shish kebab is a broad family of skewered meat dishes associated with Turkish and neighbouring cuisines. This version uses lamb in a yoghurt-based marinade seasoned with paprika, cumin, coriander and tomato purée.

Yoghurt coats the small pieces of lamb, while the spices and lemon bring savoury depth and brightness. Cooking the meat on skewers also makes it easy to turn on a grill or arrange in an oven or air fryer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 447 calories, 51g protein, 16g carbs, 20g fat.

The lamb supplies most of the protein and contributes fat, while the yoghurt and any peppers provide some carbohydrate; the olive oil adds fat. Serve with lettuce and cucumber for a fresh side, or add flatbread if you want a more substantial plate.

The marinade and lamb

Yoghurt: use plain yoghurt for the marinade; Greek or plain yoghurt is listed separately for the accompanying sauce. The tomato purée adds a savoury note, while biber salçası gives a more distinctly peppery option.

Lamb: trim away excess fat and cut the meat into evenly sized 2 cm chunks so the pieces cook at a similar rate. Letting it come to room temperature for 30 minutes before cooking is part of the recipe method.

Marinating and threading

Marinating time: give the lamb at least 2–3 hours in the fridge, or leave it overnight for convenience. Although the listed total time is 15 minutes, the marinating time is additional.

Skewers: alternate lamb with the optional pepper pieces if you like. If using wooden skewers, make sure they are suitable for your chosen cooking method.

Choosing how to cook

Indoor grill: cook for about 10 minutes and turn halfway through. The recipe also gives barbecue and air-fryer timings, so choose the method that suits your equipment.

Oven: bake at 200°C for 10–15 minutes without turning. Air fryer: cook at 200°C for 8–10 minutes, turning halfway; for a charcoal barbecue, allow 30 minutes to light it before cooking.

Checking the result

The recipe specifies cooking the lamb to medium or well done. Because cooking time can vary with the appliance and the size of the pieces, use the stated times as a guide and check that the lamb has reached your preferred doneness.

Turning is important for the indoor grill, barbecue and air fryer methods. The oven method is the exception: it says to bake the skewers without turning.

Serving the kebabs

Yoghurt sauce: the lemon, garlic, olive oil and seasonings turn the second portion of yoghurt into a tangy accompaniment. Serve it alongside the skewers rather than adding it to the cooking marinade.

To serve: the method suggests flatbread, while lettuce, cucumber, pickled chillies and Sriracha are listed as accompaniments. Choose a mix of cool, crisp and spicy sides to suit your taste.

Recipe notes & tips

• Cut the lamb into evenly sized 2 cm pieces for more consistent cooking.
• Marinate the lamb for at least 2–3 hours, or prepare it the night before.
• Bring the lamb out of the fridge 30 minutes before cooking, as the method directs.
• Use the cooking time for your chosen appliance and remember to turn the skewers where instructed.
• Keep the yoghurt sauce separate from the lamb marinade and serve it alongside the cooked kebabs.

Variations

• Use biber salçası: swap it for the tomato purée for a pepper-paste variation.
• Add peppers: thread red and green pepper pieces between the lamb chunks.
• Choose your yoghurt: use Greek or plain yoghurt for the sauce.
• Adjust the heat: serve Sriracha or pickled chillies on the side.
• Change the cooking method: use an indoor grill, barbecue, oven or air fryer.

Common mistakes to avoid

• Short marinating time: give the lamb at least 2–3 hours in the fridge, ideally overnight.
• Uneven chunks: cut the lamb into 2 cm pieces so they cook more evenly.
• Cold lamb: remove it from the fridge 30 minutes before cooking, as directed.
• Forgetting to turn: turn the skewers halfway through for the indoor grill, barbecue and air fryer methods.
• Turning oven skewers: the oven instructions call for 10–15 minutes of cooking without turning.

How to store

Refrigerate leftover cooked lamb in a covered container and eat within 3 days. Reheat until piping hot, using an oven or air fryer; store the yoghurt sauce separately and add it when serving.

Frequently asked questions