Lamb Shish Kebab Recipe

Prepare and Marinate

Cut the trimmed lamb into 1–1¼ inch cubes; aim for uniform pieces for even cooking. In a large bowl whisk together Greek yogurt, 2 tbsp olive oil, minced garlic, lemon juice, cumin, coriander, paprika, oregano, black pepper, kosher salt, and red pepper flakes (if using). Add the lamb cubes and toss until fully coated. Cover and refrigerate for at least 2 hours, ideally 4–8 hours or overnight for best flavor and tenderness.

Bring to Room Temperature

About 30 minutes before grilling, remove marinated lamb from fridge to come toward room temperature. This promotes even cooking on the grill.

Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan combine the rinsed rice, 3.5 cups water (or broth), 1 tbsp butter or oil, and 1/2 tsp salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer gently for 15–18 minutes, until the water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5–10 minutes; then fluff with a fork and keep warm.

If using wooden skewers, soak them in cold water for 30 minutes before threading to prevent burning. Thread lamb cubes onto skewers leaving a little space between pieces to allow even heat circulation.

Preheat grill or grill pan to medium-high (about 425–450°F / 220–230°C). Brush the grill grates or pan lightly with oil to prevent sticking.

Brush the assembled skewers lightly with 1–2 tsp olive oil. Place skewers on the hot grill and cook for 3–4 minutes per side, turning every 3–4 minutes to develop an even char; total cooking time will be about 10–12 minutes depending on cube size and grill heat. Aim for medium (internal temp ~145°F / 63°C) or cook longer for medium-well. Avoid pressing the meat.

During the last minute of cooking, optionally brush with 1 tbsp melted butter for gloss and flavor. Remove skewers from grill and let rest for 5 minutes to allow juices to redistribute.

Prepare Quick Salad / Tzatziki

For a simple side salad combine sliced cucumber, quartered tomatoes, and thinly sliced red onion in a bowl. Toss with chopped parsley, a squeeze of lemon, a drizzle of olive oil, and salt to taste. For a quick tzatziki: grate half the cucumber, squeeze out excess water, and mix with 1/2 cup plain yogurt, a little minced garlic, a squeeze of lemon juice, and salt; chill until serving.

Arrange choice of two sides (e.g., salad and pickles) and lemon wedges on the plate for serving.

Spread a bed of warm rice on each plate. Place 2–3 lamb skewers (or lamb cubes removed from skewers) on top of the rice. Add the two chosen sides to each plate and garnish with chopped parsley and a lemon wedge. Serve immediately while lamb is hot.