20 Most Delicious Lamb Shish Kebab Recipes
Source: HLPhoto, AdobeStock We share 20 excellent lamb shish kebab recipes. Feel free to choose any or prepare several options at once. We guarantee it will be very delicious!
1. Lamb Shish Kebab with Mineral Water
Source: balthazar.clubOnly prepare shish kebab from young lamb.
You will need: 2 kg lamb tenderloin, 600 g onions, 50 g cilantro, 1 tsp ground black pepper, 1 tbsp salt, 2 l highly carbonated mineral water.
Preparation: Cut the lamb into medium-sized pieces, place in a bowl, and pour mineral water over it for 10 minutes. Drain the water, and gently squeeze each piece of meat. Add pepper, salt, whole sprigs of cilantro, and onions cut into thick rings. Mix, cover with plastic wrap, and leave to marinate for 8-10 hours. Skewer the lamb and grill the shish kebabs for 25 minutes over hot coals, turning frequently.
2. Lamb Shish Kebab with Onion and Vinegar
Source: vk.comOur grandparents used this recipe.
You will need: 3 kg lamb, 1 kg onions, 4 tbsp vinegar, 2 tbsp vegetable oil, 1 tsp ground black pepper, 1.5 tbsp salt.
Preparation: Remove membranes and cut the lamb into small pieces. Place the meat in a bowl, add pepper, salt, vinegar, and finely chopped onions. Mix, gently pressing each piece. Pour in the oil, mix again, and leave covered overnight. Skewer the meat and grill the shish kebabs over glowing coals until done, turning frequently. This usually takes about 20-30 minutes.
3. Juicy Lamb Shish Kebab with Vegetables
Source: pinterest.comCut the meat into small pieces so it cooks faster.
You will need:
For the shish kebab: 2 kg lamb, 2 young zucchini, 2 bell peppers, 4 medium onions, 300 g tomatoes.
For the marinade: 500 g onions, 3 tbsp Dijon mustard, 0.5 tsp ground coriander, 0.5 tsp ground black pepper, 1 tbsp salt, 1.5 l highly carbonated mineral water.
Preparation: Cut the lamb, place in a bowl, and pour mineral water over it for 15 minutes. Then drain the water and gently squeeze each piece. Add minced onion, mustard, spices, and salt. Mix, cover the meat with plastic wrap, and leave to marinate overnight.
Cut the zucchini, tomatoes, peeled bell peppers, and onions. Skewer the lamb and vegetables, alternating them as you like. Grill the shish kebabs for 15-20 minutes over glowing coals, turning frequently.
4. Lamb Rib Shish Kebab
Source: sgastronomy.ruSmall ribs with thin bones are perfect.
You will need: 2 kg lamb ribs, 500 g onions, 1/2 lemon, 2 tbsp vegetable oil, 0.5 tsp ground black pepper, 1 tbsp salt.
Preparation: Prepare the lamb ribs, remove membranes, and place in a bowl. Mix oil, lemon juice, ground pepper, and salt. Pour the prepared marinade into the bowl with the ribs and mix. Add minced onion, mix again, and refrigerate for 6-8 hours. Place the ribs on a grill rack and grill them over glowing coals for 20-25 minutes, turning frequently.
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5. Lamb Shish Kebab Marinated in White Wine with Ginger
Source: zdorovogotovim.ruEveryone will be pleasantly surprised by such a delicious shish kebab!
You will need: 3 kg lamb, 200 ml white wine, 100 g ginger root, 3 tbsp honey, 0.5 tsp ground black pepper, 1.5 tbsp coarse salt.
Preparation: Clean the lamb from membranes and tendons, and cut into small pieces. Place in a bowl, add salt, pepper, honey, white wine, and ginger minced in a blender. Mix, thoroughly pressing each piece with your hands. Cover the meat with plastic wrap and refrigerate for 6 hours. Then skewer the lamb and grill the shish kebab over the brazier until done.
6. Lamb Shish Kebab in Mayonnaise and Onion Marinade
Source: zdorovogotovim.ruServe the finished shish kebab with pickled onions, vegetable salad, and lavash.
You will need: 2 kg lamb tenderloin, 500 g onions, 100 ml mayonnaise, 2 tsp salt.
Preparation: Cut and place the lamb in a bowl. Add minced onion, salt, and mayonnaise. Mix, cover, and refrigerate to marinate for 4-6 hours. Skewer the meat and grill the shish kebab for 20 minutes, turning frequently.
7. Lamb Shish Kebab Marinated with Kefir and Onion
Source: kleo.ruAn easy and accessible marinade option not only for lamb shish kebab but for any other meat.
You will need: 3 kg lamb, 800 g onions, 1.5 l kefir, 5 bay leaves, 0.5 tsp ground black pepper, 0.5 tsp coriander seeds, 1.5 tbsp salt.
Preparation: Cut the lamb and place in a bowl. Add spices, salt, kefir, and sliced onions. Mix, cover with plastic wrap, and refrigerate the meat to marinate for 8 hours. Then skewer the lamb and grill for 25 minutes on the brazier, turning frequently.
8. Lamb Shish Kebab Marinated in Soy Sauce with Onion and Garlic
Source: wikiway.comDo not leave the shish kebab on the brazier unattended to prevent burning.
You will need: 2 kg lamb, 500 g onions, 50 g garlic, 4 tbsp soy sauce, 1 tsp ground black pepper, 0.5 tsp ground coriander, 25 g salt, 2 l highly carbonated mineral water.
Preparation: Cut the lamb into small pieces, place in a bowl, and pour mineral water over it for 15 minutes. Then drain the water and gently squeeze the meat. Add soy sauce, spices, salt, minced onion, and garlic. Mix the lamb with the marinade, cover, and refrigerate for 6-8 hours. Skewer the meat and grill over hot coals. After 25-30 minutes, the lamb shish kebab will be ready!
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9. Lamb Shish Kebab Marinated in Kiwi
Source: kaminia.ruLamb should not stay in this marinade for longer than 3 hours.
You will need: 2 kg lamb, 1 kiwi, 2 tbsp olive oil, 0.5 tsp ground red pepper, 0.5 tsp khmeli-suneli, 1 tsp sugar, 1 tbsp salt, 2 l highly carbonated mineral water.
Preparation: Clean the lamb from membranes and tendons, and cut. Place in a bowl and pour mineral water over it for 15 minutes. Then drain the water and gently squeeze the meat. Add spices, sugar, salt, oil, and finely chopped kiwi. Mix, pressing each piece with your hands. Cover with plastic wrap and refrigerate to marinate for 3 hours. Skewer the lamb and grill the shish kebab for 20-25 minutes on the brazier, turning frequently.
10. Lamb Shish Kebab in Pomegranate Marinade
Source: banzay.ruCheck the doneness of the shish kebab by carefully cutting a random piece of meat. If there is no red juice, it's time to remove it from the heat.
You will need: 2 kg lamb, 300 g pomegranate seeds, 4 medium onions, 1 tsp ground coriander, 0.5 tsp ground black pepper, 3 bay leaves, 2 tsp salt.
Preparation: Cut the lamb into pieces about 5 centimeters. Mix pomegranate seeds with spices and mash thoroughly. Place the resulting marinade in a bowl with the meat and mix. Add minced onion, salt, and mix again. Cover and refrigerate for 2-3 hours. Grill the shish kebab on the brazier over glowing coals until done.
11. Lamb Shish Kebab with Rosemary and Lemon
Source: chefmarket.ruAn exquisite combination of aromas that gourmets will appreciate.
You will need: 2 kg lamb, 5 sprigs of rosemary, 1 lemon, 4 medium onions, 50 ml olive oil, 1 tsp curry, 1 tsp ground coriander, 0.5 tsp ground black pepper, 1 tbsp salt.
Preparation: Cut the lamb into small pieces and place in a bowl. Add oil, spices, salt, sliced lemon, and onion. Mix, place rosemary sprigs on top, and cover. Refrigerate the meat with the marinade overnight. Skewer the lamb and grill for 25 minutes over hot coals.
12. Lamb Rib Shish Kebab in Adjika and Lemon Juice Marinade
Source: 4geo.ruShish kebabs should be grilled over good, even heat.
You will need: 3 kg lamb ribs, 500 g onions, 1 tbsp adjika, 4 bay leaves, 3 tbsp lemon juice, 2 tbsp vegetable oil, 35 g coarse salt.
Preparation: Place the lamb ribs in a wide bowl, add adjika, bay leaves, salt, lemon juice, oil, and finely chopped onion. Mix, cover with plastic wrap, and refrigerate to marinate for 6-8 hours. Place the ribs on a grill rack and grill them for 25 minutes, turning frequently.
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13. Lamb Loin Shish Kebab
Source: hotel-gyumri.ruTraditionally, shish kebabs are served with ketchup, adjika, and mustard.
You will need: 3 kg lamb loin, 1/2 lemon, 500 g onions, 1 bunch mixed herbs, 1 tsp khmeli-suneli, 1.5 tbsp salt.
Preparation: Cut the lamb loin into portioned pieces and place in a bowl. Add lemon juice, khmeli-suneli, salt, and finely chopped onion. Mix, pressing each piece with your hands. Add whole sprigs of herbs, cover with plastic wrap, and place in a cool place for 8-10 hours. Grill the lamb shish kebab over hot coals until done.
14. Lamb Shish Kebab Marinated in Beer
Source: zdorovogotovim.ruIt's better to marinate lamb in light beer, as dark beer can give the meat an unpleasant bitterness.
You will need: 3 kg lamb, 50 g garlic, 50 ml vegetable oil, 1/2 lemon, 1 tsp ground black pepper, 0.5 tsp ground coriander, 1.5 tbsp salt, 1 l light beer.
Preparation: Mix beer, oil, lemon juice, minced garlic, spices, and salt. Cut the lamb into small pieces and place in a bowl, pour the prepared marinade over it, mix, cover with plastic wrap, and refrigerate overnight. Skewer the meat and grill the shish kebab for 25 minutes, turning frequently.
15. Lamb Shish Kebab Marinated with Tkemali and Onion
Source: vk.comSkewer the pieces of meat, alternating them with onions, mushrooms, and vegetables.
You will need: 2 kg lamb, 400 g onions, 100 g tkemali, 2 tbsp vegetable oil, 1 tbsp salt.
Preparation: Cut the lamb into small pieces and place in a bowl. Add tkemali, oil, and salt, and mash everything thoroughly with your hands. Add the sliced onions, cover, and refrigerate to marinate for 6-8 hours. Skewer the lamb and grill over hot coals. After 20-25 minutes, the shish kebab will be ready!
16. Lamb Shish Kebab Marinated in Tomato Juice and Soy Sauce
Source: zdorovogotovim.ruPickled plums are an excellent accompaniment to this shish kebab.
You will need: 3 kg lamb tenderloin, 800 g onions, 1 tsp paprika, 4 bay leaves, 1 tsp ground coriander, 1 tsp ground black pepper, 1 tsp sugar, 1.5 tbsp coarse salt, 50 ml soy sauce, 1 l tomato juice.
Preparation: Cut the lamb into small pieces and place in a prepared bowl. Add spices, sugar, salt, and sliced onion. Mix and set aside for 15 minutes. Pour in the tomato juice and soy sauce. Mix again and cover with plastic wrap. Refrigerate the preparation to marinate for 8-10 hours. Grill the lamb shish kebab on the brazier for 25 minutes, turning frequently.
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17. Lamb Shish Kebab in Mustard and Honey Marinade
Source: cooking.hozvo.ruYou'll be surprised how tender the meat turns out!
You will need: 2 kg lamb, 3 tbsp prepared mustard, 2 tbsp honey, 50 ml olive oil, 0.5 tsp ground coriander, 0.5 tsp ground black pepper, 25 g salt, 2 l highly carbonated mineral water.
Preparation: Mix mustard, honey, oil, spices, and salt. Cut the lamb into medium pieces and place in a bowl. Pour mineral water over the meat, leave for 15 minutes, then drain the water. Add the marinade, mix, and refrigerate for 6 hours. Skewer the meat and grill the shish kebab over hot coals for 20 minutes.
18. Lamb Shish Kebabs in Redcurrant and Onion Marinade
Source: pinterest.comDuring grilling, the shish kebabs can be gently sprinkled with water.
You will need: 3 kg lamb, 500 g onions, 200 g redcurrants, 50 ml olive oil, 0.5 tsp khmeli-suneli, 0.5 tsp ground coriander, 1.5 tbsp salt.
Preparation: Cut the lamb into medium pieces and place in a bowl. Mash the redcurrants thoroughly, mix them with spices, salt, and oil. Add the aromatic marinade to the bowl with the meat and mix. Add the onions cut into thick rings, cover with plastic wrap, and refrigerate for 6-8 hours. Skewer the lamb and onion rings and grill the shish kebab until done, turning frequently.
19. Lamb Shish Kebab Marinated with Onion, Herbs, and Ayran
Source: restoranveterok.ruWhen calculating portions, consider that meat shrinks by up to 45% during cooking.
You will need: 2 kg lamb tenderloin, 400 g onions, 50 g any herbs, 500 ml ayran, 0.5 tsp coriander seeds, 0.5 tsp ground black pepper, 3 bay leaves, 1 tbsp salt.
Preparation: Cut and place the lamb tenderloin in a bowl. Mince the herbs and peeled onion in a blender. Transfer the resulting mixture to the bowl with the meat. Add salt, spices, and ayran, and mix everything thoroughly. Cover with plastic wrap and refrigerate for 8 hours. Skewer the lamb and grill the shish kebabs over hot coals for 20-25 minutes, turning frequently.
20. Spicy Lamb Shish Kebab
Source: vk.comUse shoulder, neck, or tenderloin for shish kebab.
You will need: 2 kg lamb, 500 g onions, 1 hot pepper pod, 200 g bell peppers, 2 medium tomatoes, 50 ml olive oil, 1 tsp ground cumin, 1 tbsp salt.
Preparation: Clean the lamb from tendons and membranes, and cut. Mince the tomatoes, peeled onion, bell pepper, and hot pepper in a blender. In a bowl with the meat, add oil, cumin, salt, and the vegetable mixture. Mix, pressing each piece with your hands, and refrigerate to marinate for 6-8 hours. Skewer the meat and grill the shish kebabs over hot coals until done, turning frequently.
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