Grilled Lamb Shashlik Kebabs

Brian Hagiwara/Photodisc/Getty Images
Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
602 Calories
49g Fat
12g Carbs
29g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 602
% Daily Value*
Total Fat 49g 63%
Saturated Fat 13g 66%
Cholesterol 106mg 35%
Sodium 93mg 4%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 10%
Protein 29g
Calcium 50mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Shashlik is a Turk/Russian type of kebab. Marinated skewered lamb–grilled to perfection–combined with grilled vegetables make this the ultimate cookout food.


  • 1 pound lamb trimmed of all fat, and cut into 2" cubes (leg or shoulder of lamb)
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 medium onions (cut into eighths)
  • 1-pint cherry tomatoes
  • 2 large green peppers (cut into 1-inch chunks)

Steps to Make It

  1. In a bowl, combine lamb, olive oil, lemon juice, pepper, salt, and red pepper. Allow to marinate at least 2 to 3 hours prior to cooking.

  2. Place marinated beef on skewers (about 6 cubes per skewer). Be sure to apply a light coat of oil on the skewer prior to threading the meat.

  3. Place vegetables on separate skewers, alternating type of vegetable. The meat and veggies are cooked on different skewers because the meat will take longer to grill.

  4. Cook lamb shashlik skewers on the grill or under the broiler for 10 to 12 minutes, or until desired doneness. Turn to ensure even cooking.

  5. Grill vegetable skewers for last 5 minutes of grilling. Turn. The vegetables should be crisp, yet tender. Be careful not to overcook.

Glass Bakeware Warning

 Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.