Lamb kebabs

Lamb kebabs

Preparation time: 20 minutes plus marinating time. Cooking time: 15 minutes.
Makes approx 4 skewers.

These delicious lamb skewers are perfect for a BBQ. The marinade gives the lamb a lovely spicy, yet subtle flavour and the addition of yoghurt makes it nice and tender. Best of all you can use any spices to give the marinade its flavour, so its an ideal opportunity to use up leftover spices, spice mixes or curry powder. Enjoy – we did!

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500g (1lb 2oz) lamb, lamb cubes are ideal

200ml plain yogurt (live natural yogurt is best)
Juice and zest of 2 medium lemons (zest should be grated)
2 cloves garlic, crushed or finally chopped
1 pinch salt
sprinkle black pepper
4 tsp spices (any mixture of spices is fine, e.g. curry powder, Moroccan spice mix is ideal or your own mix of spices from whatever you have in the cupboard).

1 green pepper, chopped into 1 inch cubes
1 onion, cut into eighths


Skewers. If these are wooden you should soak them in boiling water for an hour, this will prevent them from burning when you put them on the barbecue. Then remove them from the water and shake off excess water.


Mix all ingredients for the marinade together in a bowl and stir to combine.

Put the lamb into the marinade and give it a good stir to ensure the meat is well covered with marinade. Cover and leave this to marinade, preferably overnight, but a few hours will also be ok.

When you’re ready to barbecue, brush your skewers with a little olive oil (you should do this if they are metal ones or wooden ones that have already been soaked in water). Then place the lamb pieces on the skewers with a piece of pepper or onion between each cube.

To barbecue, get your barbecue going, once the coals begin to go grey, brush the metal wrack well with oil to prevent the lamb sticking.

Drizzle a little olive oil on the lamb and vegetables on skewers and place your skewers on the barbecue.

Cook them for approximately 2-5 minutes depending on the temperature of the barbecue, then turn them and cook again for 2-5 minutes, repeat this until all sides are noticeably cooked. Take one skewer off the barbecue and cut into a piece of lamb to check it is cooked through.

Serve with pitta bread and salad.

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