Lamb shish kebabs

Serves: 4
Preparation time: 25 minutes, plus marinating time
Cooking time: under 20 minutes

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450g (1lb) lean lamb leg, cut into 2.5cm/1inch cubes

For the marinade

3 garlic cloves, peeled and finely chopped

Grated zest and juice of 1⁄2 lemon

3 tbsp rapeseed or olive oil

2 tbsp freshly chopped mint

1 tbsp freshly chopped oregano

Salt and freshly milled black pepper

For the kebabs

1 large red onion, cut into 5cm/2inch pieces

1 large yellow pepper, deseeded and cut into 5cm/2inch pieces

1 large red pepper, deseeded and cut into 5cm/2inch pieces

Extra oil, for the vegetable kebab

For the houmous

2 x 400g (14oz) cans chick peas, drained

Juice of 2 lemons

3 tbsp water

3 garlic cloves, peeled and crushed


1 tsp ground cumin

1 tsp ground paprika

2 tbsp rapeseed or olive oil

1 tbsp freshly chopped flat-leaf parsley

Extra ground paprika, to garnish


1. In a large bowl, mix together the marinade ingredients. Add the lamb, stir gently, cover and marinate in the fridge for 1 hour or overnight, if time allows.

2. Soak 8 wooden kebab skewers in water for 20 minutes.

3. To prepare the houmous; put the chick peas, half the lemon juice and water in a food processor or blender and whizz to form a coarse paste. Add the remaining lemon juice, garlic, seasoning, oil and blend again. Adjust the seasoning if required and stir through the parsley. Transfer to a small bowl and garnish with the paprika.

4. Thread the meat and peppers onto separate kebab skewers. Brush the vegetables with a little oil.

5. Cook on a prepared barbecue or under a preheated moderate grill or for 12-16 minutes, turning occasionally.

6. Serve with the houmous and a buckwheat salad.


If preferred replace the lamb with cubes of sirloin, picanha or rump steaks. Shop-bought houmous works well too.

Recipe and image courtesy of

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