Sizzling Lamb Kebab Recipe

This traditional Turkish dish is a symphony of rich flavors, where succulent pieces of marinated lamb are grilled to perfection, offering a delectable contrast of smokiness and tenderness. Hailing from the bustling bazaars of Turkey, Lamb Kebabs encapsulate the essence of Turkish culinary tradition and the art of using locally sourced ingredients. Join us as we guide you through crafting this flavorful masterpiece, inviting you to savor the authentic taste of Turkey’s cherished culinary heritage.


For the Marinade:
  • 2 pounds boneless lamb meat, cut into chunks
  • 1 onion, grated
  • 3 cloves garlic, minced
  • 2 tablespoons plain yogurt
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon red pepper flakes (adjust to your spice preference)
  • Juice of 1 lemon
  • Salt, to taste
For Skewering and Grilling:
  • Wooden skewers, soaked in water for 30 minutes
  • Bell peppers, onions, and tomatoes, cut into chunks (optional)
  • Olive oil, for brushing
  • Lemon wedges, for serving


  1. In a bowl, combine the grated onion, minced garlic, plain yogurt, olive oil, ground cumin, paprika, ground black pepper, red pepper flakes, lemon juice, and a pinch of salt to create the marinade.
  2. Place the chunks of lamb meat in the marinade, ensuring each piece is coated evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
  3. Preheat your grill to medium-high heat.
  4. Thread the marinated lamb meat onto the soaked wooden skewers, alternating with chunks of bell peppers, onions, and tomatoes if desired.
  5. Brush the skewered kebabs with olive oil to prevent sticking.
  6. Grill the kebabs over the hot grill, turning occasionally, for about 10-15 minutes or until the lamb is cooked to your preferred level of doneness and has a beautiful char.
  7. Serve the sizzling Lamb Kebabs hot off the grill with lemon wedges for an extra burst of flavor.

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