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
- 1 lb lamb shoulder or leg, cut into 1.5-inch cubes
- ½ cup plain yogurt
- 1 whole lemon (zested + juiced)
- 3 whole garlic cloves, minced
- 1.5 cups cooked white rice
- 1 whole beefsteak tomato, cut into thick rounds
- 1 whole green bell pepper, cut into 2-inch squares
- 1.5 tsp smoked paprika
Instructions
- 1
Toss lamb cubes with yogurt, lemon zest, lemon juice, garlic, paprika, salt, and pepper. Let sit 10 minutes.
- 2
Heat oil in a large sheet pan over medium-high until it shimmers, about 90 seconds.
- 3
Spread marinated lamb across the hot pan in a single layer. Don't stir — sear 3 minutes until edges brown.
- 4
Toss lamb, then scatter tomato rounds and pepper squares around it. Drizzle everything with olive oil.
- 5
Roast at 475°F for 8–10 minutes until lamb is cooked through and vegetables are charred and tender.
- 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
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
