Lamb Shish Kebab

Lamb Shish Kebab (or Shish Kabob) is a very popular Turkish / Middle Eastern dish typically served in restaurants or takeaway kebab shops.

This simple recipe explains how to make your homemade version of this lamb kebabs from scratch with a few ingredients.

Not only it's so easy to make them, but these Turkish Lamb Kebabs also deliver the best flavors.

Jump to:

• What is a Shish Kebab-Kabob?
• Difference Between Shish Kebab and Kebab
• Why This Recipe Works?
• What Cut of Lamb to Use?
• Ingredients You'll Need
• Step-by-Step Instructions
• How to Cook Lamb Shish Kebabs in the Oven?
• What Skewers to Use?
• Top Tips From the Chef
• Serving Suggestions
• Recipe FAQs
• Related Recipes
• Lamb Shish Kebab

Lamb Skewers are popular in Western countries as takeaway food and are usually wrapped in a flatbread with some garlicky sauce such as Shawarma White Sauce or Toum - Lebanese Garlic Sauce.

This popular Middle Eastern dish is a delicious and healthy way to enjoy succulent, tender meat with a wide range of flavors and spices.

What is a Shish Kebab-Kabob?

Shish Kabobs are pieces of marinated meat, chicken, fish/seafood, or/vegetables threaded on skewers (shish in Turkish) and then cooked on charcoal or a hot grill.

Although Lamb Shish Kebab is originally from Turkey, they are very popular globally.

In Turkey, you'll find many variations of shish kebabs, such as Turkish Chicken Shish Kebab made with chicken, and Adana Kebab (Adana Kofte) made with finely chopped lamb.

There are many different recipes for marinating the lamb or presenting the shish kabobs.

Authentic Turkish lamb skewers are not usually prepared with vegetables on the same skewer.

It is a modern invention by Turkish restaurateurs to make the skewers look more "elegant" to customers.

In Greece, shish kebab is typically made with pork or chicken and served with pita bread, tzatziki sauce, and some salad such as tomatoes and onions.

The Iranian version is usually made with lamb and marinated in a mixture of yogurt and spices before being grilled over hot coals.

In India, Shish Kebabs are often made with minced meat and flavored with a mixture of spices such as cumin, coriander, and chili powder.

Difference Between Shish Kebab and Kebab

Shish Kebabs are small chunks of meat prepared, cooked, and served on a şiş / shish (Turkish word for skewer).

There are many types of kebabs, and the shish kebab is one of the most popular ones.

In North American English, "kebab" alone often refers to shish kebab, though outside of North America, kebab may also mean doner kebab.

Kebap (also known as kebab or kabob) is a roasted or grilled meat dish originating from the Middle East.

They are made with cut-up or minced meat, sometimes with vegetables and various other accompaniments according to the specific recipe.

Kebab dishes are oven-baked in a pan, or prepared as a stew such as Tas Kebabi (Turkish Beef Stew) and Orman Kebabi.

Why This Recipe Works?

• It is delicious and very easy to make with step-by-step instructions and pictures.

• These Lamb Shish Kebabs taste better than takeaway kebabs and are also much healthier!

• You can cook Shish Kabobs on the BBQ, on a grill, or in the oven.

• Even though these shish kebabs are grilled and only take 15 minutes to cook, they are so juicy and tender. 

• You can prepare them ahead and keep them refrigerated for up to 3 days.

What Cut of Lamb to Use?

Choosing the right cut is crucial for perfect lamb kebabs.

The best cuts are the shoulder, leg, loins, or neck fillets.

Try to have a good amount of fat on the meat for the juiciness but make sure it's not too fatty either.

It is best if you could cut the meat off the bone yourself and portion it as big as you like. The precut lamb might be too small for shish kebabs.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Lamb Kebab Marinade

A special marinade made with Turkish flavors that tenderize the meat is the secret to delicious lamb kebabs.

Try this homemade marinade for your lamb kebabs for extremely delicious and tender meat!

You will need:

• Olive oil - I use my favorite cooking olive oil instead of extra virgin olive oil for the marinade. It adds flavor to the meat and keeps it moist.

• Onion - It tenderizes the meat. I grate the onion and squeeze the juice to use in the marinade instead of the onion itself as they tend to burn quickly.

• Milk - Many recipes include yogurt for the marinade. I prefer milk instead as yogurt tends to burn quickly and it's not ideal for marinating meats that require a long cooking time.

• Tomato paste - They are commonly used in Turkey for marinating chicken, lamb, or beef. They tenderize and give an umami flavor to the meat. You can find it in Turkish or Middle Eastern shops. You can also buy it from Amazon .

• Red pepper paste - Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers. You can buy it from Turkish or Middle Eastern shops. You can also buy it from Amazon. Alternatively, you can omit it and use the same amount of tomato paste.

• Spices - Adjust the amount to your taste.

Vegetables

Onions, peppers, and tomatoes are typically used for kebabs but you can use any other vegetables you fancy, such as chilies, mushrooms, or aubergines.

Authentic Turkish lamb skewers are not usually prepared with vegetables on the same skewer.

Thread the vegetables on separate skewers as they have different cooking times than the lamb.

Step-by-Step Instructions

This is a very simple, straightforward recipe and to achieve the best results, you need to follow a few simple steps:

Prepare the Meat and Vegetables

Try and cut the meat into equal sizes, ideally 4-5 cm (1 ½ - 2 ") cubes.

Work with the structure of the meat as much as possible.

Trim any excess fat on the meat but not totally as the fat keeps the meat juicy and delicious.

Cut the vegetables to a similar size to the lamb.

Marinate the Kabobs

The secret of juicy and delicious lamb skewers is the marinade.

The marinating process is necessary to get the flavors into the lamb while tenderizing them.

Marinate the lamb ideally overnight or for a minimum of 6 hours for the best results.

You can keep the meat in the marinade for up to 2 days if you want to prepare it in advance.

To make the marinade for lamb kebabs, peel and finely grate the onion or blitz in a food processor.

Juice the grated/blitzed onion using a clean kitchen cloth or a fine sieve. 

Put the onion juice in a bowl and then add the rest of the marinade ingredients, mix well to combine.

Add the lamb cubes and then cover them with marinade.

Cover the bowl with a lid or cling film and keep in the fridge to marinate ideally overnight or for a minimum of 6 hours.

Thread the Meat Into the Skewers

If you want to get everything cooked to perfection it is best to thread the meat and the vegetables on separate skewers to be able to control the level of doneness easily.

Try not to overload the skewers when threading, the pieces of lamb should be close just to touch each other.

Cook the Lamb Shish Kebabs

Cook them on a hot grill or BBQ for soft and delicious kebabs.

The size of 4 - 5 cm (1 ½ - 2 ") cubes would require 14 minutes to 16 minutes of cooking time.

It would take less for smaller-sized lamb.

Cook the vegetable skewers separately for about 8 to 10 minutes or until they are cooked to your taste and then serve immediately when still hot.

How to Cook Lamb Shish Kebabs in the Oven?

Although the best option to cook lamb kebabs is to cook them on the BBQ, it is still possible to cook them in the oven.

Prepare your meat and the marinade for the lamb kebabs, marinate them overnight, and thread them into the skewers.

Preheat the oven to 200° C (390° F).

Line your baking tray with foil or spray it with oil to prevent the meat from sticking to the tray.

When the oven is hot, cook the kebabs for 15 to 17 minutes until they are cooked to your desired doneness.

What Skewers to Use?

The best skewers to use for shish kebabs are stainless steel, blade-shaped.

They perform better than round skewers because they hold the food better and prevent it from spinning around when you turn them.

If using wooden skewers, soak them in water for half an hour before threading to avoid them burning.

Top Tips From the Chef

• Choose the right cut of lamb. The best cuts for shish kebabs are shoulder, leg, loins, or neck fillets. They are tender, flavorful, and hold up well on the skewers.

• Marinate your meat overnight if possible, or a minimum of 6 hours as it will allow the aromas to infuse the lamb and give it the desired flavors.

• Don't overcrowd the skewers. Leave some space between the pieces of lamb so that they can cook evenly. Overcrowding can cause the meat to cook unevenly and may result in some pieces being undercooked.

• Make sure that you grill the kebabs on high heat. This will get them nice and crispy on the edges with a soft and juicy inside.

• Bring the lamb skewers to room temperature before grilling them.

Serving Suggestions

There are many ways to enjoy these homemade Lamb Shish Kebabs.

They pair perfectly with Greek Pita Bread and a sauce, such as Yoghurt Dip (Haydari), Toum - Lebanese Garlic Sauce, or Hummus.

You can also serve some salad on the side such as Tomato and Walnut Salad (Gavurdagi Salatasi), Mediterranean Honey Halloumi Salad, Turkish Pickled Red Cabbage, or Greek Cucumber Salad.

I also often serve kebabs along with pilaf dishes such as Turkish Rice (Sehriyeli Pilav), Bulgur Pilavi (Turkish Bulgur Pilaf), or Mujadara - Lebanese Lentils and Rice.

Or serve them with Lebanese Spicy Potatoes - Batata Harra or Crispy Sauté Potatoes with Garlic if you prefer potatoes over rice.

Recipe FAQs

Related Recipes

For more delicious lamb recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making these juicy Lamb Shish Kebabs as much as you enjoy eating them! 🙂

Bon appétit! / Afiyet Olsun!

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