Recipe for Grilled Lamb Shish Kebab

Skewered lamb pieces and vegetables are marinated in lemon and oil then cooked over a flame.

Ingredients

Meat

• 800 grams lamb shoulder
• 60 milliliters olive oil
• 30 milliliters lemon juice
• 4 garlic cloves

Spices

• 5 grams cumin
• 5 grams paprika
• 2 grams salt
• 2 grams black pepper

Vegetables

• 2 red onions
• 2 bell peppers

Preparation

Marinade

1. Cut the lamb shoulder into 3 centimeter cubes and place them in a bowl
2. Mix olive oil, lemon juice, garlic, and spices to create a wet rub
3. Pour the marinade over the lamb and refrigerate for ninety minutes

Skewers

1. Cut the onions and bell peppers into chunks the same size as the meat
2. Thread the lamb and vegetables onto metal skewers in a repeating pattern

Grill

1. Heat the grill to 220 Celsius and cook the kebabs for ten minutes
2. Turn the skewers every three minutes to ensure even browning and charring
3. Remove from heat and let the meat rest for five minutes before serving

Tips

• Do not cut the lamb cubes too small or they will dry out on the grill
• Use metal skewers instead of wood to help cook the meat from the inside
• Allow the meat to reach room temperature before grilling for an even internal cook