20-Min Garlic Lamb Shish Kebab
Tender lamb chunks marinated in garlic, lemon, and Aleppo pepper, threaded onto skewers and seared until charred and smoky. Ready in 15 minutes with a bright finish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb lamb shoulder or sirloin, cut into 1.5-inch cubes
- 4 cloves garlic, minced
- 1 whole lemon (juiced)
- 1 tbsp Aleppo pepper or smoked paprika
- 3 tbsp olive oil
- 1 medium red onion, cut into 1-inch chunks
- 1 handful fresh parsley and lemon wedges, for serving
Instructions
- 1
Pat lamb dry. Toss with garlic, lemon juice, Aleppo pepper, olive oil, and a pinch of salt in a bowl.
- 2
Thread lamb and onion chunks alternately onto skewers, leaving no gaps between pieces.
- 3
Heat a cast iron skillet or grill pan over medium-high until smoking, about 2 minutes.
- 4
Sear skewers 3–4 minutes per side without moving, rotating every 90 seconds for even char. Lamb should be medium-rare inside.
- 5
Slide skewers onto a plate. Squeeze fresh lemon juice over top and scatter parsley.
- 6
Serve hot with lemon wedges and flatbread if desired.
Tools you’ll need
- four 10-inch metal or wooden skewers (soak wood 30 min beforehand)
- 12-inch cast iron skillet or grill pan
- medium mixing bowl
- knife and cutting board
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