Lamb Shish Kebabs | DonalSkehan.com
  • summer

Lamb Shish Kebabs

August 24

A fresh and flavourful way with boneless lamb leg. Taking inspiration from the middle east’s vast cuisine, these kebabs are a far cry from what you might have on a late night after the pub. The dry spice rub, the garlic sauce and the charred pita bread go a long way to making this a memorable summer feast best shared with friends and family and easily executed even if you aren’t quite a grill master just yet. Make your hummus from scratch or give a store bought tub a little kick with a squeeze of lemon and some freshly grated garlic. When cutting the lamb for the skewers, keep it small so the pieces once threaded on skewers have an opportunity to go crispy and gnarly on the outside and beautifully tender inside.

  • serves Serves 4
  • time 30mins


  1. 1. Place the lamb into a large mixing bowl with the garlic, ingredients for the spice mix and the olive oil. Season with sea salt and toss to combine completely. Leave the lamb to sit covered in the fridge for at least one hour. Alternatively make this ahead of time and leave to marinate overnight.
  2. 2. While the lamb marinades, prepare the yoghurt sauce by infusing the saffron strands in hot water in a small mixing bowl and leaving to stand for 5 minutes. Add the remaining ingredients and mix well to combine. Season to taste and set aside.
  3. 3. For the pickled onion & red cabbage, place them in a mixing bowl and add the juice of half a lemon, a pinch of sugar and generous season of sea salt. Using your hands massage the cabbage and onions until they become soft and tender. Set aside.
  4. 4. Once the spices have permeated the meat, thread the lamb pieces onto 12 metal skewers and arrange on a large baking sheet. Place the lamb skewers to cook over a hot BBQ for 3 minutes either side or until medium rare. Turn as needed until you have a lightly charred exterior and a blushing interior. While the lamb cooks, cook the pitta breads until lightly charred.
  5. 5. Spread each pita with hummus and top with the lamb skewers, the pickled vegetables and herbs of your choice. Drizzle with the yoghurt sauce and a sprinkle of sumac.

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1kg boneless lamb leg, cut into small 2-3cm pieces

3 garlic cloves, finely grated

2 tbsp olive oil

For the spice mix:

2 tbsp cumin seeds, toasted & ground

2 tbsp coriander seeds, toasted & ground

1 tbsp turmeric

1 tbsp sweet paprika

1 tsp chilli flakes

1 tsp cardamom pods, seeds removed & crushed

For the garlic & lemon yoghurt sauce:

A small pinch of saffron threads

2 tablespoons of hot water

2 garlic cloves, finely grated

Zest of ½ lemon

200ml tub Greek yogurt

Sea salt and ground black pepper

Sumac (optional)

For the pickled onion & red cabbage:

¼ head red cabbage, finely sliced

1 red onion, finely sliced

Juice of ½ lemon

A pinch of sugar

To serve:

Large pitta bread or lavash bread


Flat leaf parsley or coriander leaves