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These succulent grilled lamb skewers are my all-time favorite dish to make as they are super easy to put together. They are healthy, so tender, and packed with tons of flavors that everyone loves. You can prepare them a day in advance in a quick marinade, keep them refrigerated and then grill them right before serving. To make the skewers fancy, I thread some cubes of onions and bell peppers on the skewers along with the lamb meat as well. Serve them with a vibrant fresh salad, flatbread, or saffron rice and yummy sauce and you’re ready to go.
These lamb skewers also called lamb kebabs, lamb kabobs, or shish kebabs taste better than takeaway and are much healthier. After trying this succulent recipe of lamb skewers or shish kebabs from a restaurant in Munich, I tried this recipe many times at home. Once I perfected the recipe, ever since then I’ve never looked back. This recipe has an easy and flavorful homemade marinade for your lamb skewers that keeps the meat extremely delicious, tender, and juicy.
There is no better way to spend a sunny day than with a BBQ. So, fire up the grill and get ready to enjoy this amazing grilled treat. This recipe with a maximum taste for minimal effort is just perfect for grill parties. Whether a small family party or a huge gathering in grilling season, this kebabs or skewers recipe is always my go-to recipe.
You can cook these tender, juicy, and flavorful lamb kebabs or skewers outdoors on the bbq, indoors in the oven, in the air fryer, in the grill pan, or nonstick pan. I’ve included all the step-by-step instructions in this post below. No matter how you prepare your lamb kebabs they are just irresistible and all-time favorite dish!
These lamb skewers are surely going to be a hit with your guests at your next event. With the right cut of lamb, a simple and flavorful marinade, and delicious accompaniments, your lamb skewers will be a memorable meal for your loved ones.
About the Lamb Skewers
Lamb skewer, also known as şiş (Turkish word for skewer) or shish kebab, originating from the Middle East is a popular dish around the world in many different forms and variations. There are many types of kebabs, and the shish kebabs or lamb skewers are one of the most popular ones. It is a delicious and versatile dish. You can serve them as an appetizer, a snack, or even as a main course.
This roasted or grilled meat dish is prepared by marinating small cubes of lamb meat in a delicious and flavorful marinade. The marinade helps to tenderize the meat and infuse it with flavor. The marinated lamb cubes are then threaded onto the skewers and grilled over charcoal. The result is a succulent and juicy lamb dish that is sure to please everyone.
These bbq lamb skewers are then served with a variety of accompaniments, such as a fresh salad, flatbread, or saffron rice and sauces.
Here are the ingredients you’ll need to make this juicy lamb skewers recipe
A flavorful marinade is the key to tender and flavorful lamb skewers. The combination of simple and flavorful ingredients you’ll need to make the marinade that will not only add tons of flavor but will also tenderize the meat:
- Lamb Meat: The best cuts of lamb for this recipe are boneless lamb leg or shoulder. As these cuts cook quickly and stay tender and juicy from the inside and allow you to get a beautiful brown color on the outside.
- Onion: Onion paste is the key ingredient in this recipe, the pureed onion tenderizes the meat and enhances its flavor. Thread the marinated lamb onto skewers, with onion and bell pepper cubes in between the lamb pieces for a more beautiful and fancier look.
- Garlic: Mince or make a paste of the garlic cloves for a delicious flavor. Fresh garlic makes a more flavorful marinade.
- Lemon Juice: Fresh lemon juice not only adds a nice tangy freshness to the lamb skewers but also helps tenderizes the meat. The acidity in lemon juice breaks down the protein fibers and connective tissues in meat resulting in soft and tender meat.
- Olive oil: Olive oil helps to evenly cook the lamb meat. It adds flavor to the lamb and helps to prevent the skewers from drying out during cooking and keeps it moist.
- Spices: This recipe of lamb skewers uses a simple seasoning of black pepper powder, paprika powder, and salt. Adjust the amount to your taste.
Substitutes and Variations
- You can use garlic powder if fresh garlic is not available.
- If you like some heat, you can use chili powder or even cayenne pepper instead of paprika powder.
- For a spicy kick, you can also sprinkle them with red chili flakes after finishing cooking.
- Feel free to use other fresh herbs like rosemary, thyme, oregano, dill, tarragon, or marjoram.
- You can certainly add chunks of zucchini, mushrooms, eggplants, tomatoes, or anything you feel like in between the marinated lamb cubes on the skewers.
- Also, add cilantro or parsley to your marinade if you like the taste.
- You can also add some red pepper paste to your marinade for a delicious taste and a beautiful red hue.
Step-by-step pictorial instructions
Step 1:
In a grinder or food processor, add onion, garlic, lemon juice, salt, black pepper powder, and paprika powder. Grind them until you have a smooth paste.
Step 2:
Now take lamb meat in a bowl and pour the ground mixture over it. Add olive oil and toss to coat well. Leave to marinate for at least 5 to 6 hours, preferably overnight in the refrigerator.
Step 3:
Thread the marinated lamb onto skewers, with onion and bell peppers in between the lamb pieces.
Step 4:
Grill on a preheated charcoal grill for 8 to 9 minutes on each side or until they are cooked through, depending on your preference.
Expert tips to make the best and juicy lamb skewers
- A secret to the juiciest, tender, and flavorful lamb skewers is good-quality meat with the right amount of fat.
- Many chefs use small pieces of fat (preferably lamb tail fat) skewered in between the chunks of meat or let the fat wrap the lean meat when assembling, for more flavors.
- Cut the lamb into similar-sized (approximately 1-inch) pieces to ensure even cooking.
- A flavorful marinade is important for the juiciest and most delicious lamb skewers.
- Onion paste is the key ingredient in this recipe, the pureed onion will help tenderize the meat and enhance its flavor.
- Don’t overcrowd the skewers. The meat needs some room in between, or it won’t cook evenly.
- Give the meat at least 5 to 6 hours (up to 24 hours), to penetrate the flavor into the meat.
- For even cooking, bring the lamb skewers to room temperature before grilling them.
- Grill over charcoal for the smokey aroma. Make sure to grill the lamb on high heat. This will give it a nice crisp on the outside with a soft and juicy inside.
- Don’t overcook the lamb, or it could get tough.
What to serve with your lamb skewers?
- Serve them as it is, or with a variety of accompaniments. A simple side of a fresh salad, flatbread, or saffron rice and sauce of your choice would pair nicely with the lamb skewers for a healthy grilled dinner.
- Some salad recipes for you to try out:
Alternative ways for cooking lamb skewers
Although the traditional way is to grill them on a charcoal grill. However, feel free to use any of the below methods for finishing your lamb skewers off, depending on how you want to eat them:
- In the Oven: Transfer the lamb skewers into a baking tray, lined with parchment paper and bake it in a preheated oven at 200 °C for about 20 minutes (flipping them halfway through) or until the meat is cooked to your preference.
- In the Air Fryer: Air fry at 200 °C for 15 to 20 minutes. Check and adjust the time and temperature according to your air fryer.
- In the Grill Pan: Preheat a grill pan over medium heat. Cook the marinated lamb skewers in it until charred and cooked to your liking.
- In the Nonstick Pan: If you don’t have access to an oven or air fryer or grill pan then finish your lamb skewers off in a nonstick pan.
Which skewers to use for lamb skewers?
- The best skewers to use for this recipe are stainless steel (blade-shaped) skewers. Blade-shaped skewers prevent the meat from spinning around when you turn them.
- If you are using bamboo or wooden skewers, just soak them in water for at least half an hour before threading the meat through to prevent them from burning on the grill. You can also soak the wooden skewers in lemon juice or vinegar instead of just plain water for extra penetrating flavor.
Recipe Notes
- Let the lamb meat rest for 2 to 3 minutes before serving. This will allow the juices to distribute back into the meat and ensure that the lamb is juicy and tender.
- Feel free to scale this recipe up to make a double or triple batch.
- Don’t overcook your lamb skewers. The meat should slightly bounce if you like your lamb well done.
FAQs
What cut of lamb is best for this recipe?
- The best cuts of lamb for this recipe are boneless lamb legs or shoulders. As these cuts cook quickly and stay juicy and tender from the inside, allowing you to get a beautifully browned exterior and hold up well on the skewers.
- Feel free to use any other cuts that have a good amount of fat or are well-marbled with fat. The fat results in juicy, flavorful, and tender meat.
Can you make it ahead of time?
- You can marinate the lamb skewers a day ahead and keep them covered in the fridge.
- You can keep the marinated meat in the freezer for up to 2 months.
How long can you store the leftovers?
- The leftovers of this recipe will keep well for up to 3 days in an airtight container in the refrigerator.
- If you want to keep them for longer, you can freeze them for up to 3 months.
How to reheat the leftovers?
- Reheat them in the microwave until warmed through.
- You can also reheat them in the oven, at 180 °C for 10 minutes to warm through.
Can you make this recipe with other meats?
- The marinade mix would work so well with beef, lamb chops, shrimp, and chicken. Just keep in mind that the beef will take longer to cook through so it’s better to use onion juice or grated onion liquid as the onion chunks tend to burn quickly on the grill.
Video Instructions
More Mouthwatering Lamb Recipes
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Recipe
Ingredients
- Lamb Leg/Shoulder (boneless, cubed) – 1 kg
- Onion – 2 medium
- Garlic – 6 cloves
- Lemon Juice – 2 tablespoons
- Salt – 1 tablespoon
- Black Pepper Powder – 1 teaspoon
- Paprika Powder – 1 tablespoon
- Olive Oil – ¼ cup
- Onion (cubed) – 1 cup
- Bell Peppers (cubed) – 1 cup
Instructions
Step by step recipe is given below:
- In a grinder or food processor, add onion, garlic, lemon juice, salt, black pepper powder, and paprika powder. Grind them until you have a smooth paste.
- Now take lamb meat in a bowl and pour the ground mixture over it.
- Add olive oil and toss to coat well.
- Leave to marinate for at least 5 to 6 hours, preferably overnight in the refrigerator (bring to room temperature before cooking).
- Thread the marinated lamb onto skewers, with onion and bell peppers in between the lamb pieces.
- Grill on a preheated charcoal grill for 8 to 9 minutes on each side or until they are cooked through, depending on your preference.
Serve with Salad, Flatbread, or Saffron Rice and Sauce of your choice. Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- Don't overcrowd the skewers. The meat needs some room in between, or it won’t cook evenly.
- Let the lamb meat rest for 2 to 3 minutes before serving. This will allow the juices to distribute back into the meat and ensure that the lamb is juicy and tender.
- Feel free to scale this recipe up to make a double or triple batch.
- Don’t overcook the lamb, or it could get tough.
2 comments
It looks amazing.
Thanks alot