Juicy Lamb Kebabs (Simple Garlic-Spice Marinade)

Tender, charred-edged lamb kebabs with a punchy garlic-spice marinade—perfect for grilling or a ripping-hot pan.

Ingredients

• 800 g lamb leg or shoulder, cut into 3 cm cubes
• 3 tbsp olive oil
• 3 garlic cloves, finely grated or minced
• 1 1/2 tsp ground cumin
• 1 1/2 tsp paprika (sweet or smoked)
• 1 tsp ground coriander (optional but great)
• 1/2 tsp ground cinnamon (optional, “shawarma-ish” warmth)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice (or 2 tbsp vinegar)
• Skewers (metal, or wooden soaked in water 30 minutes)

Method

• 1

  Step 1: Marinate lamb

  In a bowl, mix olive oil, garlic, cumin, paprika, coriander (if using), cinnamon (if using), salt, pepper, and lemon juice. Add lamb cubes and toss well until every piece is glossy and coated. Marinate **30 minutes** at room temp (or up to **24 hours** in the fridge; bring to room temp 20–30 minutes before cooking).

• 2

  Step 2: Skewer

  Thread lamb onto skewers, packing pieces snugly but not squashing them (this helps them brown while staying juicy). If you have extra marinade clinging to the bowl, spoon just a little over the kebabs—don’t drown them.

• 3

  Step 3: Cook (grill or pan)

  **Cook (grill or pan)**

• 4

  Step 4: Rest + serve

  Rest kebabs **3 minutes** (juices redistribute). Serve hot.

Tips

• **Best cut:** Lamb **shoulder** is extra juicy; **leg** is leaner but still great if not overcooked.
• **Browning tip:** High heat is key—if the pan/grill isn’t hot enough, the lamb steams instead of charring.
• **Make-ahead:** Marinate overnight for deeper flavour. Skewer up to 1 day ahead; keep covered in the fridge.
• **Serving ideas (pantry-friendly):** Pile onto warm flatbread if you have it, or serve with rice, a simple salad, or roasted veggies.

Nutrition (per serving, estimate)