If you love a takeaway, why not try making these Turkish style Lamb Shish Kebabs at home? Melt in your mouth tender chunks of Welsh Lamb that have been marinated in yogurt, herbs and spices. A really simple, but flavour packed recipe that is delicious served with flatbread, salad and chilli sauce.
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This is such an easy meal to put together, and if you don't count the time it takes to marinade, it takes just 20 minutes to prepare and cook.
Incredibly tender lamb, this is a weekend favourite and easy to adapt with different side dishes and toppings. If you haven't cooked with lamb much, this is an easy recipe to try.
If you are looking for some other lamb recipes to try, then why not try our Slow Cooker Lamb Shoulder, Spiced Lamb Flatbread, Baked Lamb Chops, or Veggie Packed Lamb Koftas?
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What is a Shish Kebab?
Shish kebabs are meat and vegetables in a marinade that have been threaded on to a metal or wooden skewer.
Although lamb is usually used, shish kebabs are also made with chicken, beef or salmon. We kept it traditional with lamb, because it has such an incredible flavour.
Shish kebabs also have vegetables, so we added some peppers. They get nice charred edges, but we have given options for other vegetables to add below. The kebabs are then put onto a barbecue grill, or under a grill (broiler), to cook until tender on the inside and crispy on the outside.
Why You Will Love It
- A great way to use lamb - If you are just used to having lamb on a roast dinner, this is an easy way to branch out and use lamb a difference way.
- A healthier alternative to takeaway - We all love a takeaway and kebabs are a popular option. But not only will this save you money, but it's a healthier alternative because it isn't greasy like takeaway kebabs can be.
- Versatile - There is so much that you can do with these lamb shish kebabs. We have lots of serving suggestions below.
- Easy - These couldn't be easier. Although they take a little time to marinade, the hands on time is very minimal and they take just 15 minutes to cook.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Lamb - This is the traditional meat to use for shish kebabs. We used boneless Welsh Lamb leg, however you could use boneless lamb shoulder or lamb neck fillets.
- Oil - We used olive oil as we love the flavour. Try to use the best quality olive oil you can, as you really will be able to tell the difference.
- Yogurt - We used a runny natural yogurt. Greek yogurt would be too thick.
- Lemon juice - Make sure it is a juicy lemon, otherwise half won't be enough and you might need to use a whole one.
- Garlic - Freshly crushed is always best, however you could use crushed garlic in a tube to save time. Because the garlic is the most important part of the sauce, you need to make sure it is fresh and firm to touch.
- Bell peppers - Use a good mixture of colours for a pop of colour.
- Spices - We used ground coriander, cumin, cayenne, paprika and fresh parsley. Play around with the amounts to suit your own tastes.
More ingredient substitutions and variations can be found in the recipe card.
Step by Step Instructions
One: Put all of the ingredients (except the bell peppers) into a bowl.
Two: Mix well. Put the bowl in the fridge for at least and hour, but overnight if possible.
Three: Thread the marinated lamb and peppers on to the skewers.
Four: Put under a grill on high for 15 minutes, turning once halfway through. Serve hot.
Marinade
The flavours of these lamb shish kebabs are just amazing. It's not just the incredible flavour of the Welsh Lamb, but the marinade. We marinated the lamb for an hour, which is a must to unlock the flavours. However, we would really recommend marinating it overnight if you can.
We first added some yogurt, as this tenderises the meat and makes it melt in your mouth. We also added some lemon juice, which not only helps to make the meat tender, but it adds lots of freshness too. Olive oil is added not only for flavour, but to help those edges get nice and crispy.
For flavour we added garlic, parsley, coriander, cumin, cayenne, paprika and oregano, as well as salt and pepper. You can adjust the flavour balance to suit your own taste. We like spicy food, so we sometimes add a pinch of chilli powder too.
What Lamb to Use
We used an 800g/1.76lb joint of Welsh Lamb leg and we found that it was enough to serve 4 people, as it made 3 large skewers.
Lamb has such an incredible flavour, that a little goes a long way. Even though these shish kebabs are grilled and only take 15 minutes to cook, they are so juicy and tender and they don't dry out like other meat can when cooked at an intense heat.
What to Serve with Shish Kebabs
We served these in light and fluffy flatbreads. If you want to try making your own, then why not try our Easy Homemade Flatbread Recipe?
You could also put them in a pitta or wrap. We then stuff ours with lettuce and add some Kebab Shop Chilli Sauce, Easy Garlic Sauce and Quick Pickled Onions. Basically, all the toppings you would usually find in your local kebab shop. Sometimes we even add our Homemade Mint Sauce.
You don't have to serve them that way though. You could serve them with some side dishes and eat them off the skewers. Here are some of our favourite side dishes that would go perfectly:
Dannii's Top Tips
- We recommend marinating the lamb for at least an hour, but if you can then try to marinate it overnight. This will take the flavours of the lamb shish kebabs to the next level, as it allows them to really get into the chunks of lamb. It also makes the lamb really tender.
- Make sure that you grill the kebabs on a high heat. This will get them nice and crispy on the edges.
- If you are using a wooden skewer, make sure that you soak them in water for an hour before threading, so that they don't burn when they go under the grill.
- We just added bell peppers for the skewers, however you could also add aubergine, onion, courgette and mushrooms. It needs to be a vegetable that can be added to a skewer and also cooks quickly. Some cherry tomatoes add a nice burst of flavour when you bite into them, but be careful because the juices inside can be really hot.
- Add some extra flavour by mixing some sun-dried tomato paste into the marinade.
Frequently Asked Questions
The best way to check that lamb is cooked is to use a meat thermometer. The safe internal temperature for cooked lamb is 62°C/145°F. It should be inserted into the thickest part of the meat that's not touching any bone.
Yes, these cook really well on the BBQ. They will take around 8 minutes and they get nice charred edges.
Yes, they can be cooked in the oven and they will take around 20-22 minutes. You won't get the crispiness though.
If you have leftovers, you can store them in an air tight container in the fridge for up to 2 days.
You can, however we would say they are best kept in the fridge and eaten after 2 days. The lamb can become a bit tough once defrosted and reheated and the peppers can get a bit soggy.
We used metal skewers as they are much bigger and sturdier than wooden skewers, which is what we needed as everything we put on them was pretty chunky. You could use wooden skewers instead though, however the marinade tends to get soaked up by the wood, which is just wasting the flavour.
More Skewered Meat Recipes
If you've tried this lamb shish kebab recipe, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Lamb Shish Kebab
Ingredients
- 800 g (1.75 lb) of Leg of lamb - cut into 4cm/1.5in chunks
- 2 tablespoon of Olive oil
- 3 tablespoon of Plain yogurt
- 3 Garlic clove - crushed
- 0.5 Lemon - juice only
- 2 Bell peppers - cut into chunks
- 0.5 teaspoon of Ground coriander
- 0.5 teaspoon of Cumin
- 0.5 teaspoon of Cayenne pepper
- 0.5 teaspoon of Paprika
- 1 pinch of Sea salt and ground black pepper
- 10 g (0.25 cups) of Fresh parsley - finely chopped
Instructions
- Put all of the ingredients (except the bell peppers) into a bowl and mix well. Put the bowl in the fridge for at least and hour, but overnight if possible.
- Thread the marinated lamb and peppers on to the skewers.
- Put under a grill on high for 15 minutes, turning once halfway through. Serve hot.
Recipe Tips
- We recommend marinating the lamb for at least an hour, but if you can then try to marinate it overnight. This will take the flavours of the lamb shish kebabs to the next level, as it allows them to really get in to the chunks of lamb. It also makes the lamb really tender.
- Make sure that you grill the kebabs on a high heat. This will get them nice and crispy on the edges.
- If you are using a wooden skewer, make sure that you soak them in water for an hour before threading, so that they don't burn when they go under the grill.
- We just added bell peppers for the skewers, however you could also add aubergine, onion, courgette and mushrooms. It needs to be a vegetable that can be added to a skewer and also cooks quickly. Some cherry tomatoes add a nice burst of flavour when you bite in to them, but be careful because the juices inside can be really hot.
- Add some extra flavour by mixing some sun-dried tomato paste in to the marinade.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Mindee Taylor says
Delicious! The yogurt marinade made the meat so tender and flavorful!
Gina says
Delicious way to enjoy lamb. Love how tender it gets from marinating in the yogurt!
Claudia Lamascolo says
We love lamb this looks so good and perfect for the and easy to make!
Gus says
The recipe was super tasty! everyone asked for more!
Mandy Applegate says
Mt friends will love this kebab!
Amanda Wren-Grimwood says
My husband loves lamb kebabs so I can't wait to make these for him. The flavours sound gorgeous!
Beth Sachs says
Both hubby and I love a lamb kebab. I'm definitely going to try making these at home and see if I can tempt the kids too!
Shashi says
This dish reminds me of growing up in the middle east - looks so amazing.
Joaco says
We just made these kebabs yesterday and they came out spectacularly! Thanks for the recipe!
Ana F. says
My husband loves lamb and had to find a recipe that it was easy to make at home. Well, these Turkish style Lamb Shish Kebabs did not disappoint! They turned out delicious and tender. Thanks for the recipe!
Jamie says
The yogurt and spices add so much flavor to these kebabs! So delicious!
Tristin says
These kabobs were a showstopper! Cooked up beautifully and tasted amazing. I took your advice and added the sun-dried tomato paste into the marinade. YUM!
Tavo says
Those kebabs look amazing! Remind me of those we ate in Turkey; they look just as they should! I will try making them this coming Saturday! They come in very handy for our family gatherings.
Andrea says
Wow! These kebabs look absolutely fabulous! I love how you served them too!