Lamb Shish Kabab Recipe

Whisk together olive oil, lemon juice, minced garlic, ground cumin, ground coriander, sweet paprika, smoked paprika (if using), red pepper flakes, salt, and black pepper to form the marinade.

Add the lamb cubes to the marinade, toss to coat evenly, and refrigerate for 2-4 hours to tenderize and infuse flavor.

If using plain yogurt, whisk it into the marinade just before adding the lamb (optional).

Soak wooden skewers in water for at least 30 minutes to prevent burning.

Cut red onion into large chunks and bell peppers into bite-sized pieces. Toss with a little olive oil and a pinch of salt.

Thread marinated lamb cubes onto each skewer, alternating with onion chunks and bell pepper pieces. If desired, add a tomato between pieces.

Preheat grill to medium-high heat. Oil the grates lightly or brush skewers with olive oil to prevent sticking.

Grill kebabs, turning occasionally, until the lamb is browned on all sides and cooked to desired doneness (about 8-12 minutes total for medium). Remove from heat and let rest 5 minutes.

Serve with warm pita or flatbread, tzatziki sauce, lemon wedges, and chopped parsley.