• 300g diced lamb 
  • 2 small peppers
  • 1 fresh tomato
  • 1 tbsp of sour cream
  • Pinch of sea salt
  • 1 tsp of black pepper
  • 1 tbsp of cumin
  • 1 tsp of minced garlic 
  • ¼ tsp of cayenne pepper
  • ¼ tsp of paprika 
  • ½ lemon
  • Fresh parsley 
  • Cucumber slices for garnish (optional)

Lamb Shish Kebab

This is truly a classic dish that is worth making.
  1. Take your lamb and cut into cubes. Trim the lamb of all excess fat.
  2. In a bowl, combine the marinade ingredients (1 tbsp of sour cream, pinch of sea salt, 1 tsp of black pepper, 1 tbsp of cumin, 1 tsp of minced garlic, ¼ tsp of cayenne pepper, ¼ tsp of paprika, juice from ½ a lemon).
  3. Add the marinade to the lamb and ensure the lamb is completely covered. 
  4. Wrap plastic wrap over the bowl and let it marinate for at least 1 hour. Marinating it at room temperature is fine. 
  5. Preheat your grill to 390°F (200°C).
  6. Take your lamb pieces and thread the pieces on a skewer. (If you don’t have skewers, put your lamb pieces on some parchment paper on an oven rack/tray).
  7. Take your peppers and tomato and cut in half. Toss some olive oil on the vegetables and thread on a skewer.
  8. Please skewers on an oven rack and place under the grill.
  9. Cook until the lamb has browned on the outside and the vegetables are cooked and slightly browned. Make sure you turn the skewers half-way to cook both sides.
  10. Once done, garnish with fresh parsley and a few slices of cucumber. It’s also nice to squeeze some juice from a lemon on the lamb while it’s hot. 


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