Lamb Shish Kebab Recipe

I absolutely love this recipe because the marinated lamb turns out so juicy and flavorful, with just the right kick from the spices and optional cayenne. Plus, grilling the skewers is not only super fun, but it also gives the bell peppers and onions a delicious char that takes the whole dish to the next level.

I enjoy making recipes that burst with flavor and color. My Lamb Shish Kebab recipe features succulent pieces of either leg or shoulder lamb and a zesty marinade of Greek yogurt, olive oil, lemon juice, and just the right proportion of fine spices like cumin and coriander.

I serve it with fresh bell pepper and red onion for a delightful taste and a vibrant plate.

Ingredients

Lamb:
Full of protein, necessary nutrients, and minerals such as iron and zinc.

Olive Oil:
A fat that is healthy for the heart and abundant in antioxidants and anti-inflammatory properties.

Greek Yogurt:
Smooth consistency, rich in protein, helps with digestion thanks to probiotics.

Lemon Juice:
Contributes a sharp flavor, rich in ascorbic acid and antioxidants.

Garlic:
Improves taste and provides health benefits through sulfur compounds.

Bell Peppers:
Bright colors, containing vitamins A and C, bring crunch.

Ingredient Quantities

• 1.5 pounds lamb leg or shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 3 tablespoons plain Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon tomato paste
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 2 large bell peppers, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• Wooden or metal skewers

Instructions

1. In a big mixing bowl, put together the olive oil, Greek yogurt, lemon juice, tomato paste, minced garlic, ground cumin, ground coriander, paprika, salt, black pepper, and cayenne pepper (if using). Mix until well blended to form a marinade.

2. Ensure that the lamb cubes are well coated with the marinade. Place them in a bowl and cover it with plastic wrap. Refrigerate the bowl for at least 2 hours, or preferably overnight, to allow the flavors to meld.

3. If you are using wooden skewers, soak them in water for 30 minutes to prevent burning. If you are using metal skewers, skip this step.

4. Get your grill or broiler set to medium-high heat.

5. Skewer the cubes of marinated lamb, bell peppers, and red onions onto the skewers, alternating between the lamb and vegetables. Distribute the ingredients so they are evenly balanced and you have a good-looking skewer.

6. Lightly oil the grill grates to keep the food from sticking. Put the skewers on the grill.

7. Skewer the lamb and grill it for about 10-12 minutes, turning occasionally, until it is browned on all sides and cooked to your desired doneness.

8. Watch over the vegetables closely. They must be tender and a bit burnt.

9. Take the skewers off the grill and allow them to rest for a few moments prior to serving.

10. Serve the lamb shish kebabs piping hot, with a choice of sides, such as:

– Pita bread
– Rice
– Fresh salad

Enjoy!

Equipment Needed

1. Big mixing bowl
2. Measuring spoons
3. Knife
4. Cutting board
5. Spoon or spatula for mixing
6. Plastic wrap
7. Refrigerator
8. Skewers (wooden or metal)
9. Grill or broiler
10. Tongs
11. Oil brush or paper towel (for oiling grill grates)

FAQ

• Q: Can I use other cuts of lamb instead of leg or shoulder?Lamb loin or rib can also work well; you just need to ensure the pieces are uniform for even cooking.
• Q: How long should I marinate the lamb?A: For at least 2 hours, but preferably overnight, marinate the lamb in the refrigerator.
• Q: Can I grill the kebabs if I don’t have a skewer?Yes, you can use a grill basket or arrange the pieces directly on the grill, but skewers help keep everything together.
• Q: Is there a substitute for Greek yogurt?You can use normal yogurt or a dairy-free alternative if you like, but this might impact how rich the marinade ends up being.
• Q: Can I make this recipe spicy?A: To make it spicier, you can up the amount of cayenne pepper or add in some chili flakes.
• Q: Can I prepare these in advance?A: Absolutely. You can prepare and skewer all the ingredients ahead of time; just chill them thoroughly before you grill.
• Q: How do I keep the skewers from burning?Skewers made of wood should be soaked in water for no less than 30 minutes prior to being used. This pre-soaking keeps them from catching fire and burning up while on the grill.

Substitutions and Variations

Substitute beef sirloin or chicken thighs for lamb leg or shoulder.
Olive oil: Replace with vegetable oil or avocado oil.
Greek yogurt: Use plain yogurt or non-dairy yogurt for a protein-rich alternative.
Lemon juice: Use lime juice or apple cider vinegar as a substitute.
Bell peppers: Try substituting zucchini or mushrooms for a different taste in the same type of vegetable.

Pro Tips

1. Marinade Infusion To maximize flavor absorption, reserve a small portion of the marinade before adding the lamb. Near the end of cooking, use it to baste the skewers. This will add an extra layer of flavor as the sugars in the marinade caramelize slightly during grilling.

2. Enhanced Marinade Penetration Pierce the lamb cubes a few times with a fork before marinating. This helps the marinade penetrate deeper into the meat, resulting in more flavorful and tender lamb.

3. Veggie Preparation For even cooking, ensure that the pieces of bell pepper and onion are approximately the same size as the lamb cubes. This helps everything cook evenly and ensures none of the ingredients are under or overcooked.

4. Resting Time After grilling, let the skewers rest for about 5 minutes before serving. This allows the juices to redistribute within the meat, maintaining moisture and enhancing tenderness.

5. Temperature Precision Use a meat thermometer to achieve desired doneness. For medium-rare lamb, aim for an internal temperature of around 145°F (63°C). This helps avoid overcooking, ensuring the lamb remains juicy and tender.