Shish Kebab

Shish kebab is a classic dish featuring marinated chunks of meat, traditionally lamb, skewered and grilled over an open flame. Often accompanied by vegetables like peppers and onions, this dish is flavourful, aromatic, and perfect for a summer barbecue or an indoor grill. It’s a versatile meal that can be enjoyed with rice, flatbread, or a fresh salad.

Prep Time 20

Cook Time 20

Marinating 2

Total Time 2 40

Servings People

Ingredients

600 g lamb shoulder leg, cut into 2-inch cubes (or use beef or chicken as an alternative)
1 large red onion cut into chunks
1 large red bell pepper or green cut into chunks
2 tbsp olive oil
3 tbsp plain yoghurt
3 cloves garlic minced
1 tbsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
½ tsp ground black pepper
½ tsp salt
parsley chopped (for garnish)

Instructions

In a large bowl, combine the olive oil, yoghurt, minced garlic, lemon juice, ground cumin, coriander, paprika, black pepper, and salt. Mix well until the marinade is smooth and well combined.
2 tbsp olive oil, 3 tbsp plain yoghurt, 3 cloves garlic, 1 tbsp lemon juice, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, ½ tsp ground black pepper, ½ tsp salt
Add the lamb cubes to the bowl with the marinade. Toss the meat to ensure each piece is well coated. Cover the bowl with cling film and refrigerate for at least 1-2 hours, or overnight for a more intense flavour.
600 g lamb shoulder
Preheat your grill to medium-high heat. If using an oven, preheat it to 200°C (180°C fan) or gas mark 6.
Thread the marinated lamb cubes onto the skewers, alternating with chunks of onion and bell pepper. Ensure the pieces are not packed too tightly to allow even cooking.
1 large red bell pepper, 1 large red onion
Place the skewers on the preheated grill or in the oven. Cook for 15-20 minutes, turning the skewers occasionally to ensure all sides are evenly browned and the meat is cooked through. For lamb, aim for a medium doneness (pink in the centre), but adjust according to your preference.
Once cooked, remove the skewers from the grill or oven. Let them rest for a few minutes before serving. Garnish with fresh parsley and serve with rice, flatbread, or a fresh salad.
parsley

Equipment

Metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning)

Notes

Tips:
- For added flavour, try adding cherry tomatoes, mushrooms, or courgettes to the skewers.
- If you prefer a spicier kebab, add a pinch of chilli powder or cayenne pepper to the marinade.
- Leftover kebabs can be stored in the fridge for up to 2 days and reheated gently before serving.

Nutrition