Softened in a lightly spiced yoghurt marinade, these Lamb Shish Kebab skewers are delicious, light and the perfect option for summer!
I absolutely love lamb shish kebab skewers! I enjoy chicken as much as the next person, but lamb is a meat that can carry so much more flavour well without being overpowered. So lamb is the perfect choice for this sweet, spicy, fragrant and warming marinade.
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They can be marinated in advance (up to 24 hours) then grilled, airfryed or BBQ's for serving when required.
Ingredients for Lamb Shish
Cubed Lamb: lamb tenderloin or lamb fillet are the best options due to their tenderness and juicy flavour. It is a more expensive cut, but it's evident when you eat it. As using cuts that are more suited to slow cooking (lamb shoulder etc.) will result in a grisly and chewy texture.
You could also choose to marinate chicken or beef in this marinade.
Greek Yoghurt: this provides a thick consistency for the marinade, and also helps soften meat because of the lactic acid it contains, which gently breaks down proteins and tenderises the lamb. Natural yoghurt can be used too.
Oil
White Wine Vinegar
Garlic Paste
Lemon Juice
Sugar
Sea Salt
Parsley
Chilli Flakes
Paprika
Za'atar
Ras El Hanout
How To Make Lamb Shish Kebabs
Blitz up all marinade ingredients in a blender until smooth and combined.
Coat the cubed lamb in the marinade and leave for at least an hour (60 minutes), but ideally overnight in the fridge.
Place your meat onto skewers and either oven airfry (approx. 200C / 390F for 14 minutes) grill them or ideally BBQ them, as this will emulate the hot coals on an authentic charcoal grill.
What Can I Serve With My Lamb Shish Kebabs?
Because these lamb skewers are ideally suited to summer BBQ spreads and light mid-week meal options, they pair well with things like:
Light and Fluffy Homemade Tortillas, Naan or Pitta Bread
Grilled Halloumi
Coriander Yoghurt, Labneh or Toum
Chips (if you're UK) or Fries (if you're US)
Spicy Tomato Aubergine and Pepper Saksuka
Pickles, Gherkins etc. - I have a really nice Pickled Courgette recipe.
Honestly, they pair well with most things - so get creative with what you love!
Frequently Asked Questions
For the best lamb shish kebabs, lamb tenderloin or lamb fillet are the best options due to their tenderness and juicy flavour. Another good option for the marinade is lamb chops.
The likes of lamb shoulder and boneless leg of lamb are muscular joints have a higher sinew content and therefore benefit from a lower heat, higher duration cook (slow cooking).
Absolutely! This marinade can be used across a variety of things, such as: chicken, beef, halloumi, tofu etc. Coat in the marinade, allow to absorb and then cook as per instructions below.
Storage and Reheating
You can make lamb shish kebab in advance and store as needed.
Batch Cook Option
The meat and marinade can also be frozen just after you combine it for up to 3 months.
Defrost overnight in the fridge before cooking as per instructions. This makes it an excellent make-ahead of time batch cook option.
Refrigeration and Freezing
Refrigeration: up to 4 days raw (note that the marinade should only sit on the meat for up to 24 hours), as the lactic acid in the yoghurt works on the meat in this time) or cooked.
Freezing: up to 3 months raw or cooked.
Reheat in the microwave until piping hot before serving.
However, I would recommend using it in a sauce or similar after reheating, as it can become a little dry once it's been heated up again.
If you like my Lamb Shish Kebab recipe...
And fancy more lamb recipes, then why not try my:
South Indian Garlic Chilli Lamb Curry?
If you have any questions, then leave me a comment below. And if you try the recipe and love it, please consider leaving a review (below) or tagging me in a photo on Instagram?
Lamb Shish Kebab
Ingredients
- 500 g cubed lamb lamb tenderloin or loin fillet
- 100 g greek yoghurt
- 2 tablespoon neutral oil
- 2 tablespoon lemon juice approx. ½ lemon
- 1 tablespoon sea salt
- 2 teaspoon white wine vinegar
- handful parsley
- 2 teaspoon caster sugar
- 2 teaspoon paprika
- 2 teaspoon g za’atar
- 1 teaspoon ras el hanout
- 1 teaspoon garlic paste
- ¼ teaspoon chilli flakes
Instructions
- Put all marinade ingredients (100 g greek yoghurt, 2 tablespoon neutral oil, 2 tablespoon lemon juice, 1 tablespoon sea salt, 2 teaspoon white wine vinegar, handful parsley, 2 teaspoon caster sugar, 2 teaspoon paprika, 2 teaspoon g za’atar, 1 teaspoon ras el hanout, 1 teaspoon garlic paste, ¼ teaspoon chilli flakes) into a blender and mix until smooth and combined
- Marinade 500 g cubed lamb in the marinade for at least an hour, but ideally overnight in the fridge
- Place your meat onto skewers and either oven airfry (approx. 200C / 390F for 14 minutes) grill them or ideally BBQ them, as this will emulate the hot coals on an authentic charcoal grill
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