Spicy Lamb Kabob Recipe

Written by
Saad Fayed
A restaurateur and food writer, Saad Fayed has published hundreds of recipes and articles about Middle Eastern cuisine.
Learn about The Spruce Eats' Editorial Process
Saad Fayed
Updated 09/13/19
Lamb Shish Kebob
Rachel Slepekis/Moment/Getty Images
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
466 Calories
35g Fat
7g Carbs
29g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 466
% Daily Value*
Total Fat 35g 45%
Saturated Fat 11g 57%
Cholesterol 106mg 35%
Sodium 101mg 4%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 6%
Protein 29g
Calcium 38mg 3%
*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.)

If you are looking for a kebab with a kick, this is it! Lamb is marinated in a spicy blend of herbs, creating a flavorful lamb kebab.

Ingredients

  • 2 lbs lamb fillet (cut into 1-inch cubes)
  • 2 green peppers
  • 2 pints cherry tomatoes
  • 2 onions
  • For the Marinade:
  • 2 tablespoons lemon juice
  • 1/2 cup olive oil
  • 1 teaspoon garlic (minced)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric (or more, depending on how spicy you desire)

Steps to Make It

  1. Gather the ingredients.

  2. Up to 24 hours before grilling, combine marinade ingredients and pour into freezer bag.

  3. Place lamb cubes in marinade and refrigerate until ready to grill. Be sure all pieces of lamb are coated well.

  4. Prepare vegetables. Wash and dry veggies. Cut green peppers and onions into 1-inch chunks. Set aside.

  5. Prepare skewers by spraying a light coat of cooking oil on them to prevent sticking.

  6. Place lamb and vegetables on skewers.

  7. Grill spicy lamb kebabs for about 5-7 minutes on each side or until done as desired.

  8. Serve with hummus, baba ghannouj, or turkish cacik, a cucumber yogurt sauce for dipping.