Lamb Shish Kebab with Spiced Rice
Charred lamb skewers with warm spices, served over fluffy rice pilaf. High-heat sear brings out the crust while keeping meat tender inside—a weeknight version of Turkish grill-house classics.
- Total time
- 25 min
- Servings
- 2
- Calories
- 625
- Protein
- 48g
Ingredients
- 1 lb lamb shoulder, cut into 1.5-inch cubes
- 1 cup long-grain white rice
- 1 whole onion, medium, quartered
- 2 tsp cumin and paprika blend (or 1 tsp each)
- ½ tsp red pepper flakes
- 1 whole lemon
Instructions
- 1
Start rice: boil 2 cups salted water in a pot, add rice, cover, reduce heat to low. Cook 15 minutes until tender.
- 2
Pat lamb dry. Toss with cumin, paprika, red pepper flakes, salt, and pepper until evenly coated.
- 3
Thread lamb pieces and onion quarters onto skewers, alternating between meat and onion.
- 4
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 5
Working in batches, sear kebabs 2 minutes per side without moving—edges should char while inside stays pink.
- 6
Fluff rice with a fork. Plate rice, top with kebabs, squeeze fresh lemon juice over everything. Serve hot.
Tools you’ll need
- 12-inch skillet
- medium pot with lid
- metal or wooden skewers
- tongs
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