🇹🇷 Turkey · Food
Lamb Shish Kebab
By eatmundo · July 5, 2026
Savor the succulent taste of traditional Lamb Shish Kebab, featuring tender cubes of lamb marinated in a rich, aromatic blend of yogurt, olive oil, and vibrant spices. Grilled to perfection, these skewers offer a smoky char and juicy interior, a true delight for any meal.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large bowl, whisk together 1/2 cup (120g) plain yogurt, 1/4 cup (60ml) olive oil, 1 grated onion, 3 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon sweet paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. This forms your flavorful marinade base.
- 2
Add 1.5 lbs (680g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes, to the marinade. Ensure all lamb pieces are thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, for the best flavor and tenderness. Don't rush this step!
- 3
Preheat your grill to medium-high heat (about 400°F / 200°C). If using wooden skewers, soak them in water for at least 30 minutes prior to prevent burning. Prepare your vegetables by cubing 1 large bell pepper (any color) and halving 1 cup (150g) cherry tomatoes.
- 4
Thread the marinated lamb cubes onto skewers, alternating with bell pepper pieces and cherry tomatoes. Leave a small space between each piece to ensure even cooking. Aim for 4-5 pieces of lamb per skewer, using about 8-10 skewers in total.
- 5
Lightly oil the grill grates to prevent sticking. Place the skewers on the hot grill. Cook for 10-15 minutes, turning every 2-3 minutes, until the lamb is nicely charred on the outside and cooked to your desired doneness, ranging from medium-rare to well-done. The internal temperature should reach 145°F (63°C) for medium-rare.
- 6
Once cooked, transfer the Lamb Shish Kebabs to a clean platter. Let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and moist meat. Serve immediately with warm pita bread or rice.
Frequently Asked Questions
Which cut of lamb is best for shish kebabs, and how should it be prepared?+
Boneless lamb leg (sirloin or top round) or shoulder are ideal for their tenderness and flavor. Cut the lamb into uniform 1.5-inch (4 cm) cubes to ensure even cooking.
How long should I marinate the lamb for the best flavor and tenderness?+
Marinate the lamb for a minimum of 4 hours, and ideally overnight (up to 24 hours) in the refrigerator. This allows the yogurt and spices to deeply tenderize the meat and infuse flavor.
What is the optimal cooking temperature and time for juicy Lamb Shish Kebabs?+
Grill over medium-high heat (400-450°F / 200-230°C) for 8-12 minutes, turning occasionally. Aim for an internal temperature of 135-145°F (57-63°C) for medium-rare to medium doneness, keeping them juicy.
How can I prevent the lamb and vegetables from drying out or burning on the grill?+
Ensure skewers are not overcrowded, allowing heat to circulate evenly. Basting occasionally with a little olive oil or reserved marinade during grilling helps maintain moisture and prevents sticking.
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