Grilled Lamb Kebab with Charred Veg & Lavash
Tender marinated lamb and charred peppers, onions, and tomatoes on skewers, served with grilled lavash bread and a squeeze of lemon. One-sheet-pan dinner that tastes like a Turkish kebab house.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1 lb lamb cubes (1-inch), boneless leg or shoulder
- 1 medium red onion, cut into 1-inch chunks
- 1 large green bell pepper, cut into 1-inch chunks
- 1 cup cherry tomatoes
- 2 sheets lavash bread
- 1 whole lemon (juiced)
- 3 tbsp olive oil
Instructions
- 1
Pat lamb dry, toss with 2 tbsp oil, salt, pepper, and dried oregano. Thread onto metal skewers, alternating with onion, pepper, and tomatoes.
- 2
Heat grill or grill pan to high. Brush remaining oil onto lavash.
- 3
Lay skewers on grill without moving them. Char 3 minutes until edges blacken and meat firms.
- 4
Flip skewers once. Char another 2–3 minutes until lamb is cooked through but still juicy inside.
- 5
Move skewers to edges of grill. Lay lavash on center, char 90 seconds per side until puffed and golden.
- 6
Slide skewers and lavash onto a plate. Squeeze lemon juice over everything. Serve hot.
Tools you’ll need
- 4 metal skewers (or soaked wooden skewers)
- grill or grill pan
- tongs
- cutting board
- knife
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