Sheet-Pan Lamb Shish Kebab with Rice & Charred Veg
Marinated lamb cubes seared on a sheet pan with grilled tomatoes, peppers, and rice pilaf — all together in 25 minutes. Charred and tender, with a bright yogurt-lemon finish.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Toss lamb cubes with yogurt, lemon zest, lemon juice, garlic, paprika, salt, and pepper. Let sit 10 minutes.
Step 2
Heat oil in a large sheet pan over medium-high until it shimmers, about 90 seconds.
Step 3
Spread marinated lamb across the hot pan in a single layer. Don't stir — sear 3 minutes until edges brown.
Step 4
Toss lamb, then scatter tomato rounds and pepper squares around it. Drizzle everything with olive oil.
Step 5
Roast at 475°F for 8–10 minutes until lamb is cooked through and vegetables are charred and tender.
Step 6
Warm rice, then divide among plates. Top with lamb and charred vegetables. Squeeze fresh lemon over all.
Tools you’ll need
- 18x13-inch sheet pan
- large mixing bowl
- chef's knife
- oven (preheated to 475°F)
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
