25-Min Grilled Lamb Shish Kebab
Tender cubed lamb seasoned with warm spices, threaded onto skewers, and seared over high heat until charred outside and juicy within. Turkish street food that tastes like you grilled it for hours — ready in 20 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lb lamb shoulder, cubed into 1.5-inch pieces
- 1 medium red onion, cut into 1-inch chunks
- 3 tbsp olive oil
- 1.5 tsp ground cumin
- 1 tsp sweet paprika
- 1 whole lemon, halved
- ¼ tsp red pepper flakes
Instructions
- 1
Pat lamb dry with paper towels. Toss with oil, cumin, paprika, red pepper flakes, salt, and pepper until evenly coated.
- 2
Thread lamb and onion chunks alternately onto metal skewers, leaving a small gap between pieces so heat reaches all sides.
- 3
Heat a cast iron skillet or grill pan over medium-high heat until smoking, about 2 minutes.
- 4
Lay skewers across the pan without moving. Sear for 3 minutes until edges char and darken.
- 5
Rotate skewers one quarter turn; sear another 2 minutes. Repeat twice more until all four sides are charred and lamb is medium-rare in center.
- 6
Transfer skewers to a plate. Squeeze lemon over the top; let rest 2 minutes before serving.
Tools you’ll need
- metal skewers (4–6, soaked 30 min if wooden)
- cast iron skillet or grill pan, 12-inch
- paper towels
- tongs
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