Shish Kebab

Name: Shish Kebab
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 800g Leg of Lamb, trimmed, cut into 3 cm cubes; 3 tbsp Extra Virgin Olive Oil; 2 tbsp Lemon Juice, fresh; 1 small Onion, grated, with juices; 3 cloves of Garlic, finely minced; 1 tsp Ground Cumin; 1 tsp Sweet Paprika; 1 tsp Pepper (Black), freshly ground; 1 1/2 tsp Fine Sea Salt; 1 tbsp Olive Oil, for grilling and vegetables; 1 tbsp Butter, melted, optional, for basting; 2 medium Tomatoes, halved; 4 Long Green Peppers, whole or halved; Some Salt; 1 large Red Onion, thinly sliced; 1/2 bunch of Flat-Leaf Parsley, chopped; 1 tsp Ground Sumac; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; Some Salt; 4 Flatbreads; 1 Lemon, cut into wedges

This Shish Kebab features tender, marinated cubes of lamb threaded with charred peppers, tomatoes and onions, finished with a buttery sear and a bright sumac-parsley salad. The marinade of citrus, garlic and warming spices yields deeply savory, slightly tangy skewers—perfect wrapped in warm flatbread and squeezed with fresh lemon. Simple, rustic and full of grilling aroma, it’s a crowd-pleasing centerpiece for any meal.

This Shish Kebab features tender, marinated cubes of lamb threaded with charred peppers, tomatoes and onions, finished with a butt... Show more

Traditional Middle Eastern Recipe

Health Grade

B · Healthy

Rating

4.3

Time

55 min

Price

3,19 €

Calories

806 kcal

high protein

low sugar

mediterranean diet

date night

Method

Marinate the lamb

Trim the Leg of Lamb, then cut it into 3 cm cubes if it is not already prepared. In a large bowl, combine the lamb with 3 tablespoons Extra Virgin Olive Oil, 2 tablespoons fresh Lemon Juice, the grated Onion and its juices, minced Garlic, Ground Cumin, Sweet Paprika, freshly ground Pepper (Black), and Fine Sea Salt. Toss well until every piece is coated, cover, and marinate in the fridge for 30 minutes. While it marinates, make the salad and prep the vegetables.

Mix the salad

Thinly slice the Red Onion and chop the Flat-Leaf Parsley. Toss them with Ground Sumac, 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, and a pinch of Salt until lightly dressed. Let the salad sit while you grill so the onion softens a little.

Prep the vegetables

Halve each Tomato and leave each Long Green Pepper whole or split it lengthwise if it is large. Toss the vegetables with about half of the olive oil and a little salt, just enough to make them glossy. Set them near the grill so they are ready to cook.

Skewer the lamb

Thread the marinated lamb onto metal skewers, packing the cubes snugly but not squeezing them flat. Leave a little space between the cubes so heat can reach all sides. Keep the skewers in a single layer so they are easy to carry to the grill.

Grill the kebabs

Heat a grill to medium-high and brush the grates with the remaining olive oil. Grill the lamb skewers for 4 minutes, turn them, brush lightly with melted Butter if using it, and grill for 4 minutes more, until the outside is nicely browned and the center is still juicy. At the same time, grill the tomatoes and peppers until they are blistered and charred in spots.

Rest and serve

Transfer the kebabs and vegetables to a platter and let the lamb rest for 5 minutes. Serve with the onion–parsley salad, Flatbread, and Lemon wedges for squeezing over the top. Spoon any juices from the platter over the meat just before serving.