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Takeaway-Style Lamb Shish Kebab
A delicious, tender and flavoursome lamb shish kebab that tastes just like a local Turkish takeaway! This easy recipe can be made in the oven or grill, and it’s perfect for summer. Let’s get cooking…
I don’t think there’s anything better than eating lamb shish kebabs on a hot summer’s day, after all, that’s what summer is made for right?
These lamb shish kebabs taste just as good as they look, and after trialing and tasting many, it’s safe to say that the taste is phenomenal. The lamb is marinated in a mixture that’s full of flavour before being threaded through skewers and grilled to perfection.
During the summer, I like to grill the shish outdoors but when it’s cold I use my oven or my indoor grill. it’s so inexpensive, easy to use and has non-stick grills too! It took me only 5 to 8 minutes for the lamb shish to cook with my indoor grill.
Recipe Ingredients (Including What Lamb To Get)
Below are the few ingredients I used to make this recipe:
- Lamb: Get boneless lamb leg, sirloin or shoulder, any one of these three cuts of meat will be perfect for making lamb shish. Ultimately, you’ll want a piece of lamb that is not full of fat but has some bits of fat on it.
- Lamb Shish Kebab Marinade: The marinade recipe consists of a mixture of lemon juice, olive oil, garlic paste, onion juice, smoked paprika, cumin, salt and black pepper.
I used a diced leg of lamb bought from my local supermarket, the lamb meat was diced into small chunks. If you buy a whole leg of lamb, you’ll have more control over how big you want the pieces of lamb to be.
In more authentic Turkish recipes, I’ve noticed that a juiced onion is a key ingredient for the marinade. Diced onions are placed into a muslin cloth and the juice is squeezed out. The liquid is then harvested and added to the marinade.
To recreate this, I diced the onions, blended them slightly to form a paste then sieved the juice through. You can see this in my video.
How To Make Homemade Lamb Shish Kebab
Here’s a summary of how I make these Turkish lamb shish kebabs. You can get the full recipe instructions on the recipe card below:
Step One:
I place the diced lamb pieces and the marinade ingredients into a mixing bowl and mix everything together until it’s evenly distributed.
Then I cover the bowl with cling film and leave it to chill for 4 hours. If I can, I chill it overnight for ultimate flavour absorption.
Step Two:
