Grilled lamb skewers served with rice and salad.

In a large bowl, combine the cubed lamb, minced garlic, ground cumin, ground coriander, paprika, olive oil, salt, black pepper, and lemon juice. Mix well to coat the lamb evenly. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

Marinate the Lamb

After marinating, thread the marinated lamb onto the soaked wooden skewers, leaving a little space between each piece for even cooking.

Assemble the Skewers

Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the lamb is cooked to your desired doneness.

Grill the Skewers

In a medium saucepan, bring 2 cups of water to a boil. Add the basmati rice and salt. Stir briefly, cover, and reduce the heat to low. Cook for about 15-20 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork before serving.

Cook the Rice

In a mixing bowl, combine the diced cucumber, diced tomato, thinly sliced red onion, and chopped parsley. Drizzle with olive oil and lemon juice, and season with salt to taste. Toss gently to combine.

Prepare the Salad

Lamb shoulder, cubed

Garlic, minced

Ground cumin

lamb kebab

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!