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Lamb kebabs recipe

Lamb kebabs recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Lamb
  • BBQ lamb

These lamb kebabs are absolutely fresh and delicious served with mint sauce on pitta bread. Cook them under the grill or on the barbecue.

4 people made this

IngredientsServes: 2

  • 1 lamb neck fillet, cut into cubes
  • 3 peppers (red, green and yellow), cut into large pieces
  • 1 red onion, cut into chunks
  • 200g mushrooms
  • 100g mint sauce
  • 2 pitta breads

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Thread the pieces of lamb, pepper, onion and mushrooms onto soaked bamboo skewers. Brush with mint sauce and season with salt.
  2. Cook on a ridged griddle pan over medium heat; under the grill; or on a barbecue preheated to medium-high heat. Cook, turning occasionally, for 12 to 15 minutes.
  3. Heat the pitta breads briefly in the microwave. Once the kebabs are ready, place on the pitta and serve with extra mint sauce and a green salad.

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Middle Eastern Lamb Kebabs

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These kebabs, a popular item at Zaytinya Restaurant in Washington DC, require minimal effort and result in extraordinary flavor the marination does all of the work by infusing taste while it simultaneously tenderizes the meat. The heady flavors and grilled bits make the kebabs ideal to serve with pita bread and tzatziki sauce.

What to buy: We used 8 to 10 (10-inch) wooden skewers, but you can also use stainless steel skewers if you have them.

Although you may be tempted to buy precut lamb “stew” meat, it will most likely be from the shoulder and not as tasty as leg of lamb. It is worth the extra few minutes to cut it up yourself or have it butchered for you.


Grilled Lamb and Artichoke Kebabs

Drizzle lemon juice over grilled lamb for extra tang.

  1. In large bowl, toss lamb with oil, then coriander, oregano and 1/2 teaspoon each salt and pepper. Finely grate zest of 2 lemons over lamb add garlic and parsley and toss to combine. Let sit 1 hour or refrigerate overnight.
  2. Meanwhile, cut all lemons and artichokes in half and scallions crosswise into 2 1/2-inch pieces.
  3. Heat grill or grill pan on medium-high. Thread artichokes, scallions and lamb onto skewers.
  4. Grill kebabs, turning occasionally, until lamb reaches desired doneness, 6 to 8 minutes for medium-rare. Grill lemons, cut sides down, until charred, 2 to 3 minutes. Squeeze over kebabs.

Nutritional information (per serving): About 265 calories, 14.5 g fat (3.5 g saturated), 28 g protein, 320 mg sodium, 8 g carb, 2 g fiber


Getting this recipe right.

Try this recipe and serve the lamb seekh kebabs with a few fresh raitas or chutneys and you’ll most certainly be glad you read this post.

Before you start, however I’d like to draw your attention to the picture below of the raw lamb mince.

Can you see where the meat has been smashed against the bottom of the bowl? This is what Hasan calls “lace” and it is very important to do this to achieve the right texture.

Lamb mince being prepared for seekh kebabs

While preparing the meat, Hasan worked the mince as if he were kneading dough.

As he did, he smashed the meat against the bottom of the bowl. This was done for about five minutes.

I now teach Hasan’s ‘lacing’ technique at my curry classes when we make lamb seekh kebabs in the tandoor oven. Hopefully you will be able to give it a good go just from reading this recipe.

Update: Unfortunately, Hasans had to close after the flooding in Leeds a couple of years ago. This lamb seekh kebab recipe lives on through this blog. I hope you have a chance to try it.

Making seekh kebabs in my class. This is a real skill, but one you can master with practice!


Method

To make each marinade, mix together the ingredients in a bowl and then transfer to a sandwich or freezer bag. Add the diced lamb. Shake to coat and leave to marinate for at least 30 minutes.

Skewer the meat with the onions, peppers and mushrooms. Baste with the marinade and grill for 20 minutes or cook on the barbecue for 20 mintues until tender.

Serve with grilled lemon wedges and grilled wheat tortillas.

Cook&rsquos tip: the meat will take on the marinade flavours better if you leave it to marinate in the fridge overnight.


Lamb Sheekh Kebab

  • Quick Glance
  • Quick Glance
  • 35 M
  • 1 H, 10 M
  • Serves 4

Special Equipment: Metal or pre-soaked wooden skewers

Ingredients US Metric

  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 15 whole fresh cilantro stalks
  • 2 to 3 small green chile peppers
  • 1/4 cup red onion, roughly chopped
  • 1 pound 2 ounces ground lamb (20% fat)
  • 2 processed cheese slices, finely chopped (optional)
  • 1 1/2 teaspoons fine sea salt
  • 2 tablespoons grated garlic, mashed with a fork
  • 1 tablespoon grated ginger, mashed with a fork
  • 1 teaspoon freshly ground black pepper
  • 2 1/2 teaspoons garam masala
  • To serve
  • Fresh mint leaves, chopped
  • Red onion slices
  • Lime wedges

Directions

Warm a dry skillet over medium heat. Add the coriander and cumin seeds and toast until fragrant, shaking the pan regularly, about 2 minutes. Tip them out onto a plate and let them cool, then use a pestle and mortar or spice grinder to crush them to a fine powder.

Using a blender or mini food processor, briefly blitz the cilantro stalks, green chiles, and red onion to a coarse paste (don’t make it too finely mashed).

If you have a grinder, pass the lamb (with the cheese, if using) through it for especially juicy kebabs.

In the bowl of a stand mixer, combine the lamb and salt and mix well to ensure they are thoroughly combined. Add the coriander, chile and onion mix, along with the crushed toasted seeds, garlic and ginger pastes, black pepper, and garam masala.

Mix vigorously on medium-low speed until you see tiny white strands forming in the meat, 2 to 3 minutes. Alternatively, if you’d like an arm workout, you can mix using a wooden spoon.

Cover and refrigerate for 30 to 60 minutes. (If you’re using wooden skewers, soak them now.)

Portion the kebab mixture into 10 balls, each weighing 2 ounces (57 g). Push a skewer through the center of each, then, with wet hands, press the mixture into a thin sausage shape around the skewer. The prepared kababs can be covered and stored in the fridge for 3 to 4 hours.

Preheat a grill to medium-high.

Grill the kebabs, turning regularly, until nicely browned and cooked through but still soft and tender inside, 5 to 7 minutes.

Let the kebabs rest for 2 minutes, then arrange on plates and garnish with chopped mint and red onion. Serve at once, with lime wedges.

Recipe Testers' Reviews

Jack V.

I CANNOT emphasize enough how delicious these lamb sheekh kebabs are. I can't imagine if any more flavor could be packed into these little skewers. These produced the best kebabs I've ever made at home, and better than many I've had at restaurants. I was concerned that all that mixing would produce incredibly tough results, but they instead produced soft and tender kebabs that slid right off the skewer. Will absolutely be making these next summer. I served mine with a pomegranate and mint raita from Meera Sodha's "Made in India."

This is not the time to be a martyr and mix it by hand: GET OUT THE STAND MIXER! I keep pre-soaked skewers in the freezer now (thanks to the great advice of fellow tester, Linda Pacchiano) and had no difficulties with them on the grill.

Janet O.

This evoked memories of great kebabs in good Indian restaurants and I am so glad I have found this recipe for lamb sheekh kebabs. I'd been trying to recreate the flavors as I don't have many great Punjabi/Pakistani restaurants where I live, and I was having trouble finding the correct mixture of spices to ratio of lamb.

It can be done indoors on a griddle (as I did as it was raining) as well as outdoors. It was very easy to have delicious dinner ready in less than an hour. Served with rice, green salad, red onion slices and minted yogurt and a quick-pickled red cabbage it was a real treat. I definitely will be making it again and I can’t wait for summer so I can do it on the grill! Quick note: make sure your garam marsala is fresh.

Craig Relyea

I've been making my variation of a lamb kofta for quite a while, which I serve on a flatbread with a yogurt sauce and a harissa mayo sauce. This recipe caught my eye as an interesting alternative, because a kofta is generally pan fried, so a skewer version seemed like fun to try. Plus, the spices are certainly great with lamb.

Now, not everyone likes lamb, and I think it's because they probably had a poorly prepared leg of lamb sometime in their youth. These lamb sheekh kebabs are something very different, and they don’t disappoint, so I highly recommend giving this recipe a try. The earthy gaminess of the lamb is subdued by the spices, onion and gentle heat of the peppers that are woven into each fiber of the kebab via the mixing process. I did omit the cheese. I felt my lamb was quite fatty enough, plus I wanted to compare it with my kofta. I used one rather large serrano pepper, and could have increased it to two without making the heat level too high.

I cooked this on my outdoor griddle, and they were ready in about 5 minutes, and turning them frequently is key to a juicy kebab. I took them off when they reached 135°F on my digital thermometer, and let them rest about 5 minutes before tucking in. I served the kebabs on a bed of lentil and rice, along with thinly sliced red onions, fresh mint, pieces of lime, as well as some homemade hummus and tzatziki. My better half told me that she would happily be served this again, so I’ve added it to our lamb repertoire. Next time I'll serve it on a flatbread, with the rice and lentils on the side, as this could be hand held!


Homemade Doner Kebab

If you're familiar with the Greek gyros at your favorite takeout place, then you've eaten a derivation of a doner kebab. (It's also spelled döner kebab or doner kabob.) Doner kebabs are just one type of kebab, of which there are hundreds worldwide. Originating in Turkey, they're traditionally made of lamb, although today it's common to find them with a mixture of lamb and beef, or even exclusively beef.

Whatever the type of meat, it's thinly sliced and pounded flat, and then stacked on a vertical spit to cook rotisserie style. (Doner comes from a Turkish word which means to turn or to rotate.) As the outer layers of the meat cook, it's shaved off and served in a pita or other flatbread with vegetables and sauce. The edges of the meat get deliciously charred and crispy, while the rest is glisteningly fatty and moist. Doner is the "mother," as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyro. Doner kebabs are especially popular in Germany, which has a significant Turkish population.

Although the shaved meat can be served on a platter with rice and cooked vegetables, it's most popular as a sandwich eaten as street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be a yogurt-based tzatziki or tahini.

Making a traditional doner kebab at home can be a bit tricky, although it's still possible if you have the setup for a slow-cooking, vertical-rotating spit. For most home kitchens, however, some improvisation will be required. This recipe aims to capture the flavors of the doner kebab more than the rotisserie cooking method. Rather than being a traditional recipe, it is a contemporary interpretation of the popular street food, modified to be friendly for home cooks.

As such, ground lamb or a combination of beef and lamb gets seasoned and cooked in a loaf pan. Allow it to cool, slice it thinly, and crisp it up in a pan. Then pile it into a pita stuffed with vegetables and slather on the sauce for all the deliciousness of doner kebab at home.


Ingredients

    400g Lamb, cubed
    1/2 cup of Zucchini, thickly sliced
    1 Red Onion, quartered
    1 large Red Pepper (capsicum) cut into square chunks

Marinade:
Juice of 1 lemon
1 1/2 tbsp of Extra Light Olive Oil
Dash each of Salt and Pepper
3 cloves Garlic, crushed
3/4 cup of Red Wine
1 tbsp fresh or dried Rosemary

Yoghurt dressing:
200g Natural, Unflavoured Low-Fat Yoghurt
1/2 tbsp Fresh Chopped Mint Leaves
1/4 cup Cucumber, finely chopped
1 tsp Lemon Juice


Israeli Seasoned Lamb Kebabs & Lebanese Rice

Recipe By: Chris Gonzalez | Miami Wellness Club ®

Course: Lunch / Dinner

Cuisine: Mediterranean, Middle Eastern

Prep Time: 35 Minutes

Cook Time: 35 Minutes

Total Time: 70 Minutes

Servings: 4 Servings

USWM Shopping List: Lamb Kabobs

Ingredients

For the Lamb Kebabs

  • 2 TSP Organic Ground Cumin
  • 2 TSP Organic Ground Coriander
  • ¼ TSP Organic Ground Cinnamon
  • 1/8 TSP Organic Ground Smoked Paprika or Red Pepper
  • TSP Organic Lemon Zest
  • ½ TSP Celtic Grey or Himalayan Pink Sea Salt
  • ½ TSP Fresh Cracked Organic Pepper
  • 1 TBSP Fresh Organic Lemon Juice
  • 2 TSP Organic Olive Oil
  • 1 LB Cubed Organic Boneless Lamb Kebab Meat
  • 1 Organic Yellow Bell Pepper, Cut into Pieces
  • 1 Organic Red Bell Pepper, Cut into Pieces
  • 1 Organic Sweet Onion, Cut into Pieces

For the Garnish

For the Lebanese Rice

  • 2 Cups Organic Long Grain or Medium Grain Rice
  • 3 ½ Cups Filtered Water
  • 1 Cup Broken Organic Vermicelli Pasta (or Capellini or Angel Hair)
  • 2 ½ TBSP Olive Oil
  • ½ TSP Celtic Grey or Himalayan Pink Sea Salt
  • ½ Cup Toasted Pine Nuts or Organic Almonds, optional to finish

Instructions

How to make the Lamb Kebabs

  1. Preheat grill to medium-high heat (350 to 400 degrees)
  2. Combine first ten ingredients into a small bowl and let lamb marinate for 30 minutes
  3. Thread lamb meat, bell peppers, and onion onto skewers (metal or wood), if using wood skewers be sure to soak in water for 20 minutes prior to cooking.
  4. Brush excess seasoning mixture over kebabs and place on grill, turning every 5 – 10 minutes, until desired degree of cooking is achieved.

How to make the Garnish

  1. Cut the organic red onion into long thin pieces and place into medium size mixing bowl
  2. Chop the bunch of parsley and add to the mixing bowl alongside the onions
  3. Add olive oil, salt and cracked pepper mixing together until all ingredients are coated
  4. Set aside and add to plate once lamb kebabs and rice are complete

How to make the Lebanese Rice

  1. Rinse the rice well through a colander until water runs clear, then place in a medium bowl and cover with filtered water. Soak for 15 to 20 minutes, until you can easily break a grain of rice with your thumb and index finger, drain well.
  2. In a medium, non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli pasta and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn it. If it does burn, you’ll need to throw the vermicelli away and start over as rice flavor and taste will be impacted.
  3. Add the rice and continue to stir it in so that the rice will be well-coated with the olive oil, seasoning with salt.
  4. Add 3 ½ cups water and bring it to a boil until the water significantly reduces, then turn the heat to low and cover, cooking for 20 minutes on low.
  5. Once fully cooked, turn the heat off and leave the rice undisturbed in its cooking pot for 10-15 minutes, then uncover and fluff with a fork.
  6. Transfer to a serving platter and top with the toasted pine nuts or almonds (optional)

Looking for more recipes? Visit our Discover Blog.


Lamb kebabs recipe

These kebabs are so simple to make and taste sensational. The secret is in the marinade and the dressing. I've used lamb here but you can swap that for chicken, beef or pork or for a vegetarian alternative you could use sweet potatoes, courgettes and peppers with the shallots.They also work really well on a barbecue.

Ingredients

  • 450 g Leg of lamb cut into 3cm dice
  • 24 Medium shallots peeled
  • 8 Bay leaves
  • 2 tbsp Vegetable oil for cooking
  • 2 Large oranges, rind grated and then juiced - For the Marinade
  • 1 Lime, rind grated and then juiced - For the Marinade
  • 2 tbsp Sweet chilli sauce - For the Marinade
  • 2 tbsp Dark soy sauce - For the Marinade
  • 3 tbsp Hoisin sauce - For the Marinade
  • 1 tbsp Vegetable oil - For the Marinade
  • 1 tbsp Tomato ketchup - For the Marinade
  • 8 Whole star anise - For the Marinade
  • 2 Garlic cloves peeled and crushed into a paste - For the Marinade
  • 1 Pinch of freshly ground black pepper - For the Marinade
  • 1 Red chilli diced finely without the seeds - For the Dipping sauce
  • 1 Handful of coriander finely chopped - For the Dipping sauce
  • 1 tbsp Runny honey - For the Dipping sauce
  • 1 tbsp Dark soy sauce - For the Dipping sauce
  • 1 tbsp Light soy sauce - For the Dipping sauce
  • 1 Dash of sesame seed oil - For the Dipping sauce
  • 2 Limes - juiced - For the Dipping sauce
  • 15.9 oz Leg of lamb cut into 3cm dice
  • 24 Medium shallots peeled
  • 8 Bay leaves
  • 2 tbsp Vegetable oil for cooking
  • 2 Large oranges, rind grated and then juiced - For the Marinade
  • 1 Lime, rind grated and then juiced - For the Marinade
  • 2 tbsp Sweet chilli sauce - For the Marinade
  • 2 tbsp Dark soy sauce - For the Marinade
  • 3 tbsp Hoisin sauce - For the Marinade
  • 1 tbsp Vegetable oil - For the Marinade
  • 1 tbsp Tomato ketchup - For the Marinade
  • 8 Whole star anise - For the Marinade
  • 2 Garlic cloves peeled and crushed into a paste - For the Marinade
  • 1 Pinch of freshly ground black pepper - For the Marinade
  • 1 Red chilli diced finely without the seeds - For the Dipping sauce
  • 1 Handful of coriander finely chopped - For the Dipping sauce
  • 1 tbsp Runny honey - For the Dipping sauce
  • 1 tbsp Dark soy sauce - For the Dipping sauce
  • 1 tbsp Light soy sauce - For the Dipping sauce
  • 1 Dash of sesame seed oil - For the Dipping sauce
  • 2 Limes - juiced - For the Dipping sauce
  • 15.9 oz Leg of lamb cut into 3cm dice
  • 24 Medium shallots peeled
  • 8 Bay leaves
  • 2 tbsp Vegetable oil for cooking
  • 2 Large oranges, rind grated and then juiced - For the Marinade
  • 1 Lime, rind grated and then juiced - For the Marinade
  • 2 tbsp Sweet chilli sauce - For the Marinade
  • 2 tbsp Dark soy sauce - For the Marinade
  • 3 tbsp Hoisin sauce - For the Marinade
  • 1 tbsp Vegetable oil - For the Marinade
  • 1 tbsp Tomato ketchup - For the Marinade
  • 8 Whole star anise - For the Marinade
  • 2 Garlic cloves peeled and crushed into a paste - For the Marinade
  • 1 Pinch of freshly ground black pepper - For the Marinade
  • 1 Red chilli diced finely without the seeds - For the Dipping sauce
  • 1 Handful of coriander finely chopped - For the Dipping sauce
  • 1 tbsp Runny honey - For the Dipping sauce
  • 1 tbsp Dark soy sauce - For the Dipping sauce
  • 1 tbsp Light soy sauce - For the Dipping sauce
  • 1 Dash of sesame seed oil - For the Dipping sauce
  • 2 Limes - juiced - For the Dipping sauce

Details

  • Cuisine: Chinese
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 120 mins
  • Cooking Time: 5 mins
  • Serves: 4

Step-by-step

  1. Mix together all the ingredients for the marinade stirring well.
  2. Thread a bay leaf onto the first skewer and then alternate the shallots and the lamb onto the wooden skewer and repeat with all skewers. Lay the kebabs in a shallow dish and then pour over the marinade and leave to marinate for at least 2 hours, if possible overnight, in a fridge.
  3. Heat a heavy based grill pan or a frying pan, drizzle with the oil, heat well then place the kebabs in the pan and fry on medium heat for 3 - 4 minutes on each side brushing the kebabs with remaining marinade throughout the cooking process. Take care not to have the heat too high or you will burn the marinade.
  4. Meanwhile for the dipping sauce mix all the ingredients together.
  5. Serve with a green salad, basmati rice and little pots of the dipping sauce.

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Uighur Lamb Kebabs

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The Uighur people of Xinjiang speak a Turkic language, and the connection with other Turkic peoples comes through clearly with the food as well. Because of the pomegranate juice, these marinated lamb kebabs have a tart-edged garlicky taste that could almost have come straight from Istanbul. The meat is very succulent, and the grilling straightforward. If you have any left over, it is as tasty as can be the second day.

Serve with flatbreads or rice or noodles, accompanied by a salsa and one or more salads.