Make your own Turkish style Takeaway Lamb Shish Kebab skewers at home. With this simple step by step fakeaway recipe guide.
We show you what lamb meat to use. What ingredients to marinate the lamb with and how to marinate the lamb skewers.
How long to cook for on a Gas or Charcoal BBQ? Or baked in the Oven or under the Grill and what to serve them with.
How to make Takeaway Lamb Shish Kebab?
Check out the recipe card at the bottom of this page and the slideshow video below.
We will also give more tips on this blog post too.
What cut of meat to use for lamb shish kebab?
We use lamb neck fillet for our shish kebabs, it is reasonably priced and easy to cut, into cubes.
Alternatively, lamb loin or lamb leg steak are lovely tender joints which are easy to cut.
Equally as good to use for kebabs is lamb leg, shank or shoulder meat.
However, you will need to cut the meat off the bone yourself if you can't buy it precut.
What is the marinade used for takeaway lamb shish kebabs?
We make a delicious homemade marinade for lamb shish kebabs.
A quick simple mix of olive oil, garlic, tomato puree (we use sundried tomato puree for extra richness).
Spices added are cayenne pepper, paprika, ground coriander and cumin and finally, a squeeze of fresh lemon.
How long to marinate lamb meat for shish kebab?
It is best to marinate lamb meat for kebabs ahead of time.
Leave to tenderise and seep up the flavours in the fridge for as long as possible.
Preferably overnight, however, if not planned ahead you can do for a minimum of 2 hours.
Although if you use tender cuts of lamb such as lamb tender loin or leg steaks. You can marinade for less time as the meat is already very tender.
How to cook Lamb Kebabs?
We give you instructions below in the recipe card, for Grilling on Charcoal or gas BBQ.
As well as traditional grill and oven baking.
Our favourite way is on the BBQ grill on a nice summer evening!
Top tips for BBQ / Grilling takeaway lamb shish kebab.
The following tips are for best results when BBQing lamb kebabs.
Remove meat from the fridge 30 minutes before cooking for even cooking throughout.
If cooking on coals wait 30 minutes after lighting to allow the coals to turn white and the flames to calm down.
Wooden or Metal sticks for kebabs?
It is best to use metal sticks as the BBQ will heat the metal to cook inside as well as out at the same time.
If using wooden sticks make sure to soak in water before threading the kebabs to prevent the wood catching alight.
How long does it take to cook lamb shish kebabs on a BBQ?
For neck fillet/ lamb shank/ leg of lamb meat, it is best to cook until the lamb is medium to well done, about 6 minutes on each side.
If using tender meat such as tenderloin or lamb leg steaks you can cook for less time and have beautiful medium-rare meat.
How to prevent lamb from sticking to BBQ grill plate?
Make sure the grill plate is hot and oil it before placing the meat on it.
How many does this recipe serve?
This will make enough for 2 very large kebab skewers.
However, if you wanted you can adjust to 3 medium or 4 small kebabs?
You can also add wedges of onion, cherry tomatoes or chopped up chunks of red/green/yellow pepper, to make it serve more.
What to serve Lamb Shish Kebabs with?
The best thing to serve lamb shish kebab with is a warm pitta and a salad consisting of shredded lettuce, red cabbage, cucumber, onion, and tomato.
Alternatively, serve with salad in a wrap instead of Pitta, or on a bed of rice.
Takeaway Lamb Shish Kebab
- 400 g Lamb neck fillet or shank / shoulder / leg meat cut into 2 inch cubes
- 2 tbsp Olive Oil
- 2 cloves Crushed Garlic 1 heaped teaspoon garlic puree
- 1 tsp Sundried Tomato Puree or 2 tsp regular tomato puree
- ¼ tsp Cayenne Pepper
- ¼ tsp Paprika
- ¼ tsp Ground Coriander
- ¼ tsp Cumin
- 1 tbsp Freshly squeezed Lemon
Serve with pitta or wrap with, shredded lettuce, red cabbage, cucumber, onion, and tomato. Or on a bed of rice.
- Place marinade ingredients into a large plastic ziplock bag or a large bowl.
- Chop meat into 2-inch cubes, add lamb to marinade. Seal bag and rub the marinade into the meat.
- Leave sealed bag or bowl in the fridge to marinate the lamb meat. For best results leave as long as possible, but can be anytime between 2- 24 hours
- Thread the lamb onto skewers- we made two large kebab skewers. You could do 3 medium or 4 small skewers if prefered?
- Skip to what method of cooking you are using, to see how long to preheat? Then to skip to COOKING TIME section.
Gas BBQ Grill - High heat
- Preheat gas BBQ grill for 5 minutes, oil the grill plate before placing the kebabs on.
Charcoal BBQ Grill
- Light the charcoal BBQ grill 30 minutes prior to cooking, the flames should have calmed down & the charcoals should have turned white? Oil the grill plate before placing the kebabs on.
- Preheat for 5 minutes, place foil under grill plate.
The below time will result in 'Medium-Well' done Lamb Kebab - adjust cooking time to less for medium-rare or more for well done?
- Cook for 6 minutes on one side then turn for another 6 minutes on the other. Do not keep turning the sticks once halfway through is fine.
- Preheat oven to 200°C/400°F - Oil the baking tray or bake on foil to prevent sticking. Oven cook for 15 minutes, no need to turn.
- Cut into a chunk of lamb to check if cooked to the desired doneness? Cook for longer if required?
- Add Pitta bread for the last minute to warm through on the grill plate
- Serve lamb on top of pitta and a salad consisting of shredded lettuce, red cabbage, cucumber, onion, and tomato. Or on a bed of rice.
If you enjoyed this why not try our Takeaway Chicken Kebab Recipe too.