lamb skewers

With only five ingredients, these lean meatballs couldn't be any easier to make.

Lamb koftas

lamb mince

tsp cumin

tsp coriander

garlic

mint

oilfor brushing

Mix together all the ingredients until well blended. Divide into eight balls, then roll each ball on a board with a cupped hand to turn them into ovals. Thread onto four metal skewers and brush with oil.

To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don’t turn until they are well sealed or the meat will stick to the grill or pan.

Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

Spice up lamb kebabs with some curry paste. Serve with cauliflower rice for a healthier Indian meal.

Chargrilled lamb korma skewers

tbsp korma curry paste (or other Indian curry paste)

tbsp natural yoghurt

lean lamb leg steak, fat trimmed, cut into 2cm pieces

red capsicum, deseeded,

green capsicum, deseeded,

(2 cups) cauliflower rice, steamed

coriander leaves

tbsp finely chopped fresh coriander root

green chilli, finely chopped

red onion, finely chopped

lime juice

olive oil

tsp caster sugar

These lamb skewers have an easy marinade that adds tasty flavor and tenderizes the meat. Perfect summer eating.

Lamb shish kebab

lamb

lemon juice

tbsp plain yogurt (eg Greek style yogurt)

tbsp crushed garlic

paprika

tsp sumac ((see notes))

oregano

Dice the lamb into roughly bite-sized pieces, removing large pieces of fat and sinew as you go but don&#039;t over-trim - you want some fat left on to help add flavor as it cooks.

Place the lamb in a freezer bag or dish along with the rest of the ingredients - oil, lemon, yogurt, cumin, paprika, sumac and oregano. Mix all together well then seal or cover and refrigerate. Leave to marinate for at least two hours but overnight even better.

When ready to cook, warm up the grill/barbecue then thread the meat onto skewers. If using wooden skewers, make sure you soak in water in advance. While not traditional, I sometimes use some chunks of onion every few chunks of meat.

Cook over a hot grill a few minutes each side (exact time depends on grill heat and thickness of meat) until meat is just cooked through. Serve with eg bread and salads.

https://embed.mediavine.com/videos/rauyyvz40todfw1rvmym

This lamb shish kebab is easy to prepare, deliciously tender from the yogurt marinade with a tasty, light spicing. Pair with various sides like salads and bread for a tasty meal.

Quick and easy, grilled Greek lamb souvlaki skewers are marinated in a simple Mediterranean marinade for just 30 minutes. Serve with some tzatziki sauce. 

Greek Lamb Souvlaki Skewers

lb. lamb leg

olive oil, divided

tablespoon lemon juice, freshly squeezed

garlic, minced

Italian seasoning

cumin powder

salt (or

black pepper

Marinate the lamb. Add cubed lamb into a zip-loc bag, and add 1/4 cup olive oil, lemon juice, minced garlic, Italian seasoning, cumin, salt and pepper. Press the air out of the bag and seal tightly. Press the marinade around the lamb to coat. Place in the fridge to marinate at least 30 minutes or overnight, to infuse all the seasoning and spices into the meat.

Skewer the lamb

. Thread the lamb onto skewers, and lightly brush some olive oil.

Grill the skewers

. Preheat a grill pan over medium high heat for 4-5 minutes and lightly brush the grill with remaining olive oil. You should notice the oil shimmer and sizzle when it's hot and ready. Grill the lamb skewers for 8-10 minutes on each side or until the internal temperature for the lamb reaches 155 F. For well done, cook 1-2 more minutes on each side or until the internal temperature reaches above 160 F.

Whilst the marinade is good, the salt content is way way waaay too much! I put in less than a tablespoon and it was still far too much. 
Highly suggest anyone trying the recipe to add salt to taste, not to recipe.

Homemade Lamb or Beef Shish Kebab Skewers Marinated and Cooked Over a Charcoal Grill, like Souvlaki - Russian Shashlik Recipe (Шашлык)

Russian Shashlik Recipe (Шашлык)

bay leaves (ripped in half)

onions

salt

pepper

tbs oil

water (Borjomi Mineral Water)

paprika powder (optional)

In a large bowl, combine the lamb, sliced onions, bay leaves, salt, oil and water. Using your hands, mix them all together set aside in the fridge to marinate overnight. If in a hurry then for minimum 4 hours.

Thread the meat pieces onto metal skewers, about 6 per skewer, with any fat positioned towards the outside of the skewer.

Prepare the mangal. Place charcoals in the mangal, and light and allow to burn for about 30 minutes, or until the charcoal is all white. Your mangal is ready.

Place the skewers on the mangal and cook until the meat is cooked. The length of time is determined by the heat and height from the charcoal. Don't burn your meat! Keep turning the shashlik as it cooks, so it doesn't burn. I like to add hot paprika spice directly on the skewer for a spicy kick.

https://embed.mediavine.com/videos/tlnxcomo46djgwr5gtke

Homemade Lamb Shashlik (Шашлык) or Beef Shish Kebab Skewers Marinated and Cooked Over a Charcoal Grill, like Russian version of Turkish Skewer Kebabs. Some people add pomegranate juice, kefir, vodka, vinegar or a thousand different things to tenderize the meat. Everyone has a secret recipe, mine is quite simple, there is no secret. This is how I make Shashlik.

Russian Shashlik Recipe

A delicious, super easy Greek lamb souvlaki recipe (lamb souvlaki skewers) with pita bread and tzatziki sauce to make your own juicy lamb kebab from scratch.

Marinated Greek Lamb Souvlaki recipe (Skewers) with Pita and Tzatziki

1kg lamb leg

olive oil (approx. 5-6 tbsps)

garlic,

lemon

red onions, roughly chopped

tsp dried thyme or some fresh thyme, chopped

tsp smoked sweet paprika (optional)

tsp cumin (optional)

salt and pepper

skewers

cucumber

garlic, minced

extra virgin olive oil

yogurt (18 ounces)

red wine vinegar

pita breads

To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.

Prepare the marinade for the lamb kebab. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper &#8211; don&#8217;t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It&#8217;s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).

In the meantime prepare the tzatziki sauce. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.

To assemble the lamb kebab you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don&#8217;t forget to season your lamb souvlaki with salt.

Heat a grill, barbecue or griddle pan and cook the lamb kebab for about 10-15 minutes, until cooked to your liking.

In the meantime prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita breads, until nicely coloured on both sides).

Enjoy this delicious Greek lamb souvlaki recipe with pita bread and tzatziki sauce with a nice refreshing Greek feta salad.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1619534701/lznexrnk5qrs73okxrsb.mp4

A delicious, succulent lamb souvlaki skewers recipe video! This is a delicious and super easy to follow Greek lamb souvlaki recipe with fluffy pita breads and creamy tzatziki sauce to make your own homemade juicy lamb souvlaki skewers from scratch.

Light up the barbecue with Curtis Stone's Moroccan-inspired lamb skewers served with couscous, rocket, spinach and a lemony yoghurt dressing.

Curtis Stone's Moroccan lamb skewers with couscous

Lamb Mince

breadcrumbs

Free Range Egg, whisked

garlic cloves, finely chopped

tsp Ground Cumin Seeds

couscous

yoghurt

Baby Spinach & Rocket

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5580111799001&=domain=taste

Top 7 lamb skewers recipes from across the web

The most viewed lamb skewers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lamb koftas

Chargrilled lamb korma skewers

Lamb shish kebab

Greek Lamb Souvlaki Skewers

Russian Shashlik Recipe (Шашлык)

Marinated Greek Lamb Souvlaki recip...

Curtis Stone's Moroccan lamb skewer...

Top 7 lamb skewers recipes from across the web

The most viewed lamb skewers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb koftas

Chargrilled lamb korma skewers

Lamb shish kebab

Greek Lamb Souvlaki Skewers

Russian Shashlik Recipe (Шашлык)

Marinated Greek Lamb Souvlaki recip...

Curtis Stone's Moroccan lamb skewer...

The most viewed lamb skewers recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine