Juicy Lamb Kebabs

Tender, deeply seasoned lamb kebabs with a browned crust and juicy interior—perfect for grilling or broiling.

Ingredients

• 600g lamb (shoulder/leg), cut into 3cm cubes
• 2 tbsp olive oil
• 2 tbsp plain yogurt
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp paprika (sweet or smoked)
• 1 tsp ground black pepper
• 1 1/2 tsp salt
• 2 garlic cloves, finely grated (or minced)
• 1 tbsp lemon juice
• 1 small onion, grated (optional but highly recommended for tenderness)
• 1 tbsp water (only if needed, to loosen marinade)
• Skewers (metal, or wooden soaked 30 minutes)

Method

• 1

  Step 1: Make the marinade

  In a bowl, mix olive oil, yogurt, cumin, coriander, paprika, pepper, salt, garlic, lemon juice, and grated onion. It should look like a thick, clingy paste; add up to 1 tbsp water only if it’s too stiff to coat.

• 2

  Step 2: Marinate the lamb

  Add lamb cubes and toss well until every piece is coated. Cover and refrigerate for **30 minutes (minimum)** or up to **12 hours**. (Even 30 minutes makes a difference; longer = deeper flavor.)

• 3

  Step 3: Skewer

  Thread lamb onto skewers, leaving a small gap between pieces so heat can circulate. Scrape off excess marinade so it doesn’t burn, but leave a thin coating for flavor.

• 4

  Step 4: Cook (grill or broil)

  **Cook (grill or broil)**

• 5

  Step 5: Rest, then serve

  Rest kebabs **3 minutes** (this keeps them juicy). Serve immediately.

Tips

• **Juiciness insurance:** Don’t overcook. For medium (juicy), aim for **60–63°C / 140–145°F** internal temp; carryover heat will finish it.
• **No thermometer?** Pull them when they’re browned and still a little bouncy; if they feel firm and tight, they’re heading toward dry.
• **Best cut:** Lamb shoulder is especially forgiving and stays juicier than very lean cuts.
• **Serve with:** Warm flatbreads, a simple salad, and a yogurt-lemon drizzle (just yogurt + lemon + salt + pepper).

Nutrition (per serving, estimate)