Lamb Shish Recipe

Prepare the marinade

In a large bowl whisk together the Greek yogurt, 3 tbs olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, dried oregano, black pepper, kosher salt, and red pepper flakes until homogeneous.

Add and coat lamb

Add the cubed lamb to the bowl and toss thoroughly to coat every piece with the marinade. Use your hands or a spoon to ensure marinade gets into crevices. Cover the bowl with plastic wrap or transfer to an airtight container.

Marinate

Refrigerate at least 4 hours, ideally overnight (8–12 hours) for maximum tenderness and flavor. If short on time, marinate at least 1 hour.

Prep vegetables

While the lamb marinates (or 30 minutes before cooking), cut the red bell pepper into 1–1 1/4-inch squares, cut the red onion into wedges roughly the same size as the lamb pieces, slice zucchini into 1/2-inch rounds or half-moons, and rinse the cherry tomatoes. Place prepared vegetables in a bowl and toss with 1 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Soak skewers (if wooden)

If using wooden skewers, submerge them in water for 30 minutes to prevent burning. Metal skewers need no soaking.

Assemble skewers

Remove lamb from refrigerator and, using skewers, thread pieces alternating lamb and vegetables (for example: lamb, onion, lamb, pepper, lamb, zucchini, lamb, tomato). Leave a little space between pieces to allow heat circulation. Aim for 4–6 lamb pieces per skewer depending on skewer length.

Preheat grill or broiler

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using an oven broiler, set the rack 4–6 inches from the element and preheat the broiler on high. Lightly oil the grill grates or line a broiler pan with foil and lightly oil.

Brush and season skewers

Brush assembled skewers lightly with remaining 1 tbs olive oil and season the lamb and vegetables with a light sprinkle of salt and pepper if desired.

Cook skewers

Place skewers on the grill or under the broiler. Cook 3–4 minutes per side, rotating every 3–4 minutes to get even char and cook-through, for a total of about 10–14 minutes depending on piece thickness and desired doneness. Lamb cooked to medium-rare will be about 135°F (57°C) pulled temperature; medium about 145°F (63°C). Use an instant-read thermometer by inserting into a couple of lamb pieces to check.

Rest

Remove skewers from heat and transfer to a cutting board. Let rest 5 minutes to allow juices to redistribute.

Transfer lamb shish to a platter. Sprinkle chopped fresh parsley over skewers and serve with lemon wedges for squeezing. Optional accompaniments: flatbreads, tzatziki or yogurt sauce, rice pilaf, or a simple salad. Leftover lamb can be removed from skewers and stored in an airtight container in the refrigerator for up to 3 days.