Lamb Shish Kebab

5 from 15 votes

This Turkish Lamb Shish Kebab recipe is made with tender lamb cubes marinated in onion juice, milk, olive oil, tomato paste, Turkish red pepper paste, and simple spices. The lamb is threaded onto skewers and cooked over high heat until lightly charred outside and juicy inside.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Greek, Mediterranean, Middle Eastern, Turkish

Diet: Gluten Free

Servings: people

Calories: 459kcal

Author: Ayla Clulee

Ingredients

For the Marinade

1 large onion
1 tablespoon tomato paste
1 tablespoon red pepper paste (optional) (or use extra tomato paste)
½ cup 2% milk / semi-skimmed milk or whole milk / full-fat milk (120 ml)
4 tablespoon olive oil (100 ml)
1 teaspoon flaked chili (adjust to your taste)
1 teaspoon freshly ground black pepper
½ tablespoon salt

For the Lamb Shish

1¾ lbs lamb cubes size of 2"/ 5 cm (800 grams)
1 bell pepper (or 4 Turkish green chilies)
1 red onion
2 medium tomatoes (or 8 cherry tomatoes)

US Customary - Metric

Instructions

Prepare the Marinade

Peel and finely grate the onion, or blitz it in a food processor.
Place the grated onion in a clean kitchen cloth or fine sieve and squeeze out the juice.
Add the onion juice to a large bowl with the tomato paste, red pepper paste, milk, olive oil, flaked chili, black pepper, and salt. Mix well.
Add the lamb cubes and stir until all the pieces are coated in the marinade.
Cover the bowl and refrigerate for at least 6 hours, or overnight for the best flavor.

Make the Lamb Shish Kebabs

Peel and cut the red onion into pieces similar in size to the lamb.
Wash and cut the bell pepper into similar-sized pieces. If using Turkish chilies, slice them into large pieces.
Wash the tomatoes and cut them into wedges. Keep cherry tomatoes whole.
Thread the lamb onto metal skewers or soaked wooden skewers.
Thread the vegetables onto separate skewers so they cook evenly.
Heat the BBQ, grill, or griddle pan until very hot.
Cook the lamb skewers for 14 to 18 minutes, turning every few minutes, until lightly charred and cooked to your liking.
Cook the vegetable skewers for 8 to 12 minutes, turning often, until softened and lightly charred.
Let the lamb rest for a few minutes before serving.

Oven Method

Preheat the oven to 390°F / 200°C.
Line a baking sheet with aluminum foil and lightly oil it.
Place the lamb skewers on the tray and cook for 15 to 17 minutes, turning once halfway through.
For extra color, place the skewers under the broiler for 1 to 2 minutes at the end.

Notes

The best cuts for lamb shish kebab are shoulder, leg, loin, or neck fillet.
Cut the lamb into similar-sized pieces so they cook evenly.
Use onion juice in the marinade, not grated onion, as small onion pieces can burn on the grill.
Marinate the lamb for at least 6 hours. Overnight gives the best flavor.
You can keep the lamb in the marinade for up to 2 days in the refrigerator.
Bring the lamb out of the refrigerator about 30 minutes before cooking.
Flat metal skewers work best because they stop the meat from spinning when you turn them.
Don’t pack the skewers too tightly. The lamb pieces should lightly touch, but not be squeezed together.
Cook the lamb and vegetables on separate skewers because they need different cooking times.
Make sure the grill or griddle pan is hot before adding the kebabs.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze cooked lamb for up to 3 months. I don’t recommend freezing the grilled vegetables.

Nutrition