Grilled Lamb Kebab with Corn & Bread
Juicy marinated lamb skewers, charred corn, and warm bread rolls — a complete Turkish-inspired weeknight dinner cooked entirely on the grill in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1 lb lamb shoulder, cubed into 1.5-inch pieces
- 1 whole (juiced) lemon
- ½ medium onion, cut into chunks
- 1 tbsp fresh oregano or dried oregano
- 2 ears corn on the cob
- 2 whole bread rolls
- ½ tsp paprika
Instructions
- 1
Thread lamb pieces and onion chunks alternately onto metal skewers, dividing evenly between two skewers.
- 2
Pour lemon juice over the skewers, then sprinkle with oregano, paprika, salt, and pepper. Let sit 5 minutes.
- 3
Heat grill to medium-high (if no grill, use a grill pan over medium-high heat). Lightly oil the grates.
- 4
Grill lamb skewers 10–12 minutes, turning every 2–3 minutes, until edges char and meat feels firm but still juicy.
- 5
Grill corn, turning every 1–2 minutes, until lightly charred, about 6 minutes. Toast bread rolls cut-side down for 1 minute.
- 6
Transfer kebabs, corn, and bread to a plate. Squeeze any remaining lemon over the lamb and serve hot.
Tools you’ll need
- two metal skewers
- grill or grill pan
- tongs
- cutting board
- knife
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