Lamb Shish Kebabs

Ingredients

• 454 g (1 pound)lamb, cut into cubes
• 120 ml (½ cup)double cream
• 15 ml (1 tablespoon)olive oil
• 2 clovesgarlic, minced
• ¼ teaspoonsalt
• ½ teaspooncayenne pepper
• ⅛ teaspoonblack pepper

Instructions

1. 1

   Marinate the lamb

   Cut the lamb into evenly sized cubes. Put it in a mixing bowl with the salt and cream, turning the pieces until coated. Cover the bowl and refrigerate for at least 4 hours or overnight.

2. 2

   Season the lamb

   Take the bowl from the fridge and drain the lamb in a sieve or colander. Press the pieces gently to remove the remaining marinade, then return them to the bowl. Add the olive oil, cayenne, black pepper and minced garlic, and mix to coat. Leave to rest for about 30 minutes before grilling.

3. 3

   Grill the kebabs

   Heat a cast-iron grill pan over medium-high heat. Grill the kebabs for 10–12 minutes, turning the skewers occasionally so the lamb browns on all sides. Remove from the pan and leave to rest for a few minutes before serving.

What are lamb shish kebabs?

Shish kebabs are skewered pieces of meat associated with Turkish cooking, and versions are enjoyed across the Middle East. This recipe takes that familiar grilled-lamb idea and seasons it simply with garlic and pepper.

Cream is used to coat the lamb during marinating, while olive oil and spices are added afterwards. Cooking the skewers in a hot grill pan gives the meat a browned exterior without needing an outdoor barbecue.

Nutrition and macros by portion

The nutrition label shows one serving as written: 607 calories, 26g protein, 2g carbs, 54g fat.

The lamb provides most of the protein and fat, while the cream and olive oil add further fat. The supplied nutrition information lists 2 g of carbohydrate per serving; pair the kebabs with salad or vegetables for a more balanced plate.

The marinade and seasoning

Cream and salt: coat the lamb evenly and refrigerate it for at least 4 hours, or overnight, as directed. Drain it well before adding the remaining seasonings.

Garlic and pepper: olive oil, minced garlic, cayenne and black pepper go on after draining. Mix thoroughly so the seasoning reaches all sides of the cubes.

Getting the lamb ready

Even cubes: cut the lamb into similarly sized pieces so they cook at a more even pace. The recipe does not specify a cube size, so aim for consistency rather than a particular measurement.

Drain well: remove excess cream in a sieve or colander, then press the pieces gently. Too much marinade clinging to the meat can make browning harder in the pan.

Pan-grilling and doneness

Hot pan: preheat the cast-iron grill pan over medium-high heat before adding the kebabs. Turn the skewers occasionally during the 10–12 minutes of grilling to brown the lamb on all sides.

Resting: let the kebabs sit for a few minutes after cooking. Check the thickest pieces are cooked to your preference before serving.

Allow time for marinating

The stated 30-minute total time does not include the recipe’s required marinating time of at least 4 hours, or overnight. The seasoned lamb also rests for about 30 minutes before it goes into the pan.

For an easier schedule, marinate the lamb in advance and allow time for draining and seasoning before you start grilling.

What to serve alongside

Serve the kebabs with a fresh salad or grilled vegetables for a simple contrast to the rich lamb. Rice, flatbread or another grain can make the meal more substantial.

A squeeze of lemon or a cool yoghurt-based sauce can also complement the garlic and cayenne. Add these at the table rather than changing the recipe’s seasoning.

Recipe notes & tips

• Cut the lamb into evenly sized cubes to help them cook at a similar rate.
• Marinate the lamb for at least 4 hours, or leave it overnight in the fridge.
• Drain and gently press the cubes before adding the oil, garlic and spices.
• Preheat the grill pan so the lamb begins browning when it is added.
• Turn the skewers during cooking to brown the lamb on all sides.
• Rest the kebabs for a few minutes before serving.

Variations

• Milder heat: use less cayenne if you prefer a gentler spice.
• Herb finish: scatter chopped parsley over the cooked kebabs before serving.
• Lemon accent: serve with lemon wedges for a bright squeeze at the table.
• Vegetable side: pair the lamb with grilled vegetables for extra colour and variety.
• Yoghurt sauce: serve with a cool yoghurt-based sauce alongside the skewers.

Common mistakes to avoid

• Uneven cubes: pieces cook at different speeds; cut them to a similar size.
• Skipping the drain: excess cream can hinder browning; drain and gently press the lamb.
• Crowding the pan: the kebabs may brown less evenly; cook in batches if needed.
• Turning too little: one side can brown more than the others; rotate the skewers occasionally.
• Serving straight away: the juices have no time to settle; rest the kebabs for a few minutes.

How to store

Refrigerate cooked leftovers in a covered container and eat within 3–4 days. Reheat until hot throughout in a pan or microwave; the lamb may become firmer if reheated for too long.

Frequently asked questions