Lamb shish kebab
These lamb skewers have an easy marinade that adds tasty flavor and tenderizes the meat. Perfect summer eating.
Servings: 4 approx
Calories: 136kcal
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Ingredients
- 1 lb lamb shoulder or leg (or a little more)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoon plain yogurt eg Greek style yogurt
- ½ tablespoon crushed garlic
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon sumac (see notes)
- ¼ teaspoon dried oregano
Instructions
- Dice the lamb into roughly bite-sized pieces, removing large pieces of fat and sinew as you go but don't over-trim - you want some fat left on to help add flavor as it cooks.
- Place the lamb in a freezer bag or dish along with the rest of the ingredients - oil, lemon, yogurt, cumin, paprika, sumac and oregano. Mix all together well then seal or cover and refrigerate. Leave to marinate for at least two hours but overnight even better.
- When ready to cook, warm up the grill/barbecue then thread the meat onto skewers. If using wooden skewers, make sure you soak in water in advance. While not traditional, I sometimes use some chunks of onion every few chunks of meat.
- Cook over a hot grill a few minutes each side (exact time depends on grill heat and thickness of meat) until meat is just cooked through. Serve with eg bread and salads.
Video
Notes
If you don't have sumac, you can skip this but it does add a nice little extra citrusy flavor. You can also add some Aleppo pepper powder (eg ¼-1/2tsp) if you want a little more spice and/or pepper paste and tomato paste for additional color and flavor (eg around ½tbsp). It will be tasty either way, so as you prefer. Feel free to experiment!
Nutrition
Calories: 136kcal | Carbohydrates: 1g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 55mg | Potassium: 240mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg