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, and how to marinate the lamb.
Wondering how long to barbecue or bake your marinated meat kebab? Don't worry, we've got you covered! We'll let you know the cooking times for gas BBQ, charcoal BBQ, oven baking or on the grill.
Plus, we can help suggest side dishes that perfectly accompany them too. Let us take care of dinner tonight so you don't have to!
We love lamb skewers, but are you looking for a Chicken Shish Kebab recipe? We have a takeaway chicken kebab recipe with a yogurt marinade too.
Jump to:
See our slideshow video below to see how quick and easy it is to make this shish kebab recipe at home.
Continue reading for more lamb shish kebabs tips.
Or jump straight to the recipe card at the bottom of this pageHistory ⚔
According to stories, shish kebabs were invented by medieval Turkish soldiers in the middle east who used their swords to cook their meat over fires, though realistically, this cooking method was used much earlier than this.
In Turkish, shish kebab translates to “gobbets of meat roasted on a spit or metal skewers.” It would have been a very convenient way of cooking before the invention of the oven and grill.
A lamb shish kebab is a Middle Eastern dish that consists of marinated lamb, skewered, and then cooked on a hot grill.
Ingredients 🥩
To create the most mouth-watering lamb shish kebab recipe, that taste great, you'll need these essential ingredients.
Lamb
Undoubtedly, lamb is the key ingredient needed. We like to use lamb neck fillets as they’re easy to cut into cubes. This joint of cooking lamb is suitable for kebab quick cooking time and is reasonably priced.
You can use other cuts of lamb; lamb loin or leg steak is my second preferred choice but a little pricier.
My last choice would be a boneless leg of lamb, lamb shoulder or lamb shank; butchers also sell diced lamb for extra ease.
The reason I list these as my last choice is that although they cut into nice pieces of lamb. They will require a longer marinating time to break down the tougher fibres to be suitable for this recipe.
The key to a good shish kebab is in the marinade you put on the lamb pieces.
Olive Oil
Olive oil adds a great taste to your marinade. Sunflower oil or vegetable oil can be used if preferred.
Garlic
For this kebab recipe, we used fresh crushed garlic, though you could also use garlic puree for ease.
Tomato Puree
We find sun-dried tomato puree has a lovely strong, rich taste. You can also use double-concentrated tomato puree, but add a little more!
Lemon Juice
Freshly squeezed lemon juice adds a great zing to the marinade and helps break down the meat. You can also use lime juice if you prefer.
Spices
To flavour our lamb shish kebabs and we based our great recipe on an authentic Turkish recipe.
We have used cayenne pepper, paprika, ground coriander and cumin. You could also use chilli powder or any other spices you prefer to suit your own taste.
Optional
You can add some fresh herbs after cooking. Fresh coriander or fresh parsley both work well. We would suggest chopping it finely and sprinkling it over once its lamb is cooked to your desired doneness.
You can also add some vegetables, such as bell peppers or onions to the marinated lamb shish kebab skewers.
Equipment 🔪
The equipment needed for shish kebabs is as follows;
Skewers
Whether you choose metal or wooden skewers for your lamb shish kebab, proper preparation is essential.
If using wooden skewers, ensure to soak them in water for at least 30 minutes before use to help prevent burning.
Metal skewers are a great choice as they provide even heating through the marinated meat. Plus, they're reusable!
Large Ziplock Bag
We prefer to marinate diced lamb inside a large ziplock bag. A large bowl will work instead; just make sure to cover it during marination time.
Tray
If you choose to oven grill, you will need a baking tray large enough to hold your skewered kebabs. If you plan to grill meat on bbq they can go directly on the grill rack.
Instructions 🥙
Now we show you how to make this takeaway lamb shish kebabs recipe.
Click here to jump to the printable recipe card with step by step pictures
Start by placing your olive oil, cumin, garlic, sundried tomatoes, paprika, ground coriander and a squeeze of lemon juice into a large ziplock bag. This will be your lamb shish kebabs marinade.
Chop your meat into cubes, and add your lamb pieces to the bag. Rub this in until your lamb is completely covered.
Place your bag in the fridge to marinate the lamb.
Marinate Time ⏲
Marinating meat overnight is an underrated but invaluable cooking trick that can help take its flavours and meat tenderness to the next level. It allows for ingredients like spices and herbs to fully penetrate the meat.
Not only does marinating meat add an extra punch of flavour, it breaks down some of the tougher fibres in the meat, which makes it more tender after it has been cooked.
Ensure your lamb has sufficient time to marinate- at least 2 hours for quick cooking cuts like lamb neck fillet, rump, and leg steak. For tougher lamb cuts, marinate in the refrigerator overnight. You'll be surprised by the incredible difference this seemingly simple step can make in transforming your dish!
Thread Kebabs
Now the meat has marinated it is time to thread the diced meat. 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. They are also reusable.
Wooden skewers will work if you prefer. If using wooden sticks make sure to soak them to prevent burning.
Cooking Time ⏱
The cooking time for lamb kebabs is 10-20 minutes, depending on the cooking method and your desired doneness.
BBQ / Grill
Our favourite way is on a charcoal or gas BBQ grill on a nice summer evening!
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. Ensure the grill plate is hot and oil it before placing the meat on it to prevent it sticking.
Check out this article for more BBQing info from Webber
For tougher cuts of lamb such as neck fillet, shank or leg of lamb, it's best to BBQ them until they are medium-well done. This takes around 6 minutes on each side.
However, if you opt for more delicate types like tenderloin or leg steak cuts then you can cook them in less time and get a scrumptious and juicy medium-rare dish!
Oven
Begin by preheating your oven to 180°C fan /200°C/400°F/Gas Mark 6. Oiling the baking tray or using foil will keep your lamb from sticking. Now you're ready to pop it in for 15 minutes - no need to turn it over!
To ensure that your meat is cooked through, cut into pieces of lamb and check if it's done according to preference. If not, continue cooking until the desired doneness is achieved.
You can also add wedges of onion, cherry tomatoes or chopped-up chunks of red/green/yellow pepper to make it serve more.
Serving Suggestions 🥗
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.
Check our recipe for making the best red cabbage salad, similar to what they serve in kebab shops.
Most importantly, don't forget to make up a fresh batch of our kebab shop chilli sauce and or garlic mayo sauce.
Alternatively, serve with salad in a wrap instead of Pitta, or on a bed of plain rice.
Complement your lamb shish kebabs with some grilled vegetables. Our favourites include onions, peppers and cherry tomatoes - so why not try them together for a delicious meal?
This will make enough for 2 very large kebab skewers.
However, if you wanted, you can adjust to 3 medium or 4 small kebabs.
📖 Step by Step Recipe
Takeaway Lamb Shish Kebab
Equipment
Ingredients
- 400 g Lamb neck fillet or shank / shoulder / leg meat cut into 2 inch cubes
Lamb Marinade
- 2 tablespoon Olive Oil
- 2 cloves Crushed Garlic 1 heaped teaspoon garlic puree
- 1 teaspoon Sundried Tomato Puree or 2 teaspoon regular tomato puree
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon Paprika
- ¼ teaspoon Ground Coriander
- ¼ teaspoon Cumin
- 1 tablespoon Freshly squeezed Lemon
Serve with pitta or wrap with, shredded lettuce, red cabbage, cucumber, onion, and tomato. Or on a bed of rice.
Instructions
- 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.
Oven Grill
- Preheat for 5 minutes, place foil under grill plate.
COOKING TIME-
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.
Oven Baked
- 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.
- Drizzle over Garlic Mayo or/and Kebab Shop Chilli Sauce
Video
Nutrition
This post was originally published on 09/08/2020 and has been modified on 21/02/2023 with updated writing, photos, and a new video for creating the best lamb shish kebabs.
Storage advice 🧊
These can be stored in the fridge inside an airtight container for 48 hours. Ensure they are heated thoroughly before serving.
You can also freeze the marinated lamb inside a ziplock bag before cooking for up to three months. Allow it to defrost in the fridge overnight before cooking.
FAQs ❔
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 boneless lamb leg, shank or boneless lamb shoulder. Or buy meat on the bone and cut it off yourself.
Your local kebab shop will have their own unique marinade, ours consists of oil, garlic, tomato puree, cayenne pepper, paprika, ground coriander, cumin and lemon juice.
Metal skewers are a great choice when it comes to preparing delicious lamb shish kebabs. They provide an even heating that helps the marinade and spices fully penetrate the meat for maximum flavour and tenderness.
As with all our skewered meat recipes we suggest if using wooden skewers it is best to soak them in water first to prevent them from burning.
It is best to marinate lamb meat for kebabs ahead of time.
Leave to tenderise the meat and seep up the flavours in the fridge for as long as possible. Preferably overnight. However, if not planned ahead you can use tender cuts of lamb such as lamb tenderloin or leg steaks and marinade for 2 hours.
For lamb shank/ shoulder ot leg of lamb meat cooked on bbq 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.
More Kebab Recipes Ideas
Kebabs are a delicious and easy recipe to entertain guests or enjoy a casual meal at home.
The great thing about kebabs is that they can be made with almost any type of meat, poultry, or seafood. For something a little different, try some of our other meat kebab recipes.
Lamb Recipe Ideas
Looking for other European lamb dishes?
Check out our lamb kleftiko or lamb peka or we have a great lamb shank recipe you will love too.
One of the favourite recipes on our blog has got to be our slow-roasted lamb leg (we also have a slow cooker leg of lamb) or roasted lamb shoulder so check those out too!
More Takeaway Style Recipes
Be sure to check out our fabulous collection of other takeaway-style recipes.
Gilders
Great recipe, but suggested cut of lamb confusing. Started off with recommending neck, but later writes "For tougher cuts of lamb such as neck fillet, "
Is neck good for this recipe or not?
Luke and Kay
Hey there, thank you for your comment! For the sentence you mentioned, I was suggesting when using neck fillet during barbequing, it's best to aim for medium to well done to ensure it cooks properly and isn't too tough.
If you prefer your meat cooked medium rare, try using lamb steaks instead for the best results on the grill. Let's get cooking!
So neck is a good and cheaper option if you wanted medium to well done lamb kebabs
Lamb steaks are better but a more expensive option if you wanted medium rare shish kebab, hope this helps clarify what I mean on the blog 🙂
Nic Bescoby
I'm usually an awful cook but I made these for tea and they were absolutely amazing. We'll never order lamb shish kebabs from the takeaway again. Can't wait to try them on the barbecue in the summer. My family will be amazed!
Kay
I'm glad to hear you had a positive experience with our Lamb Shish Kebabs, Nic! I'm sure your family will be amazed when they taste them too. Our kebabs are perfect for the barbecue in the summer. Thanks for sharing your thoughts with us. 🙂
Nic
Yessss!
Lamb shish kebab is the best and now I can make my own!
Fantastic!
Kay
Thank you for trying our lamb shish kebab Nic, I'm glad you enjoyed it!
Morena
Hi I noticed there’s no salt in this? I made it as written and it lacked flavor because of this. How much salt would it call for ? Thanks
Kay
Hi Morena
Thanks for the question.
Adding salt comes down to personal preference, we didn't add salt as the purees, we had used had salt in them already.
If you like it salty, add as much as you like to your kebab.
You can always add salt to the finished dish as well
Hope this helps
Thanks Kay 🙂
Geoff
Your recipe for 'Takeaway Lamb Shish Kebab' is so simple and yet utterly amazing! I cooked them in the oven and finished them on a griddle, served with your salad of red cabbage, iceburg lettuce, onion, tomato and cucumber and topped off with a really nice minted yogurt sauce. The meat was tender, juicy and full of flavour. This is not only the best recipe that I have used for shish it beats the takeaway hands down. Thank you.
Luke
Wow, Geoff thank you so much for that great review 🙂
So lovely to read you love our lamb shish kebab recipe, and you think it beats a takeaway; we love this recipe always great to cook on the bbq in the summer our family love it 😉
Enjoy!!
Ana
I know what to cook for my guests 😉
Thanks!
Kay
Thanks, Ana
Hope your guests like the lamb shish kebab, let us know how it goes?
Enjoy!!
Lorna
This is the best recipe I have ever found for lamb shish kebabs. Utterly amazing
Kay
Thank You so much, Lorna, for that great comment 🙂
So nice to hear you like our lamb shish kebabs
You might like our Tandoori Chicken Tikka Kebab if you like this recipe, they are delicious 😉
Alexandra
So easy and very delicious - my kind of dinner!
Kay
Thanks, Alexandra
Glad you like the lamb takeaway kebab recipe 🙂
Linda
Made these lamb kebab last weekend and we're hooked! Not only it's so easy to make, but it also delivers the best flavors.
Kay
Thanks, Linda for the comment 🙂
Really glad you liked the lamb shish kebab recipe
Ayngelina Brogan
There's nothing better than good lamb, it works so well as a shish kebab.
Kay
Thank you Ayngelina for the comment and rating 🙂
Really glad you liked the lamb shish kebab recipe!!
Ivan Toddy
torrent search index
Beth Sachs
There's nothing better than a nice juicy lamb shish kebab. Garlic sauce a must! A great step-by-step recipe for recreating this takeaway favourite!
Kay
Hi Beth, you are so right you can't beat a juicy shish kebab and garlic sauce is a must lol
Hope you enjoy the recipe, enjoy!!
Michelle | Sift & Simmer
Can't wait to try this recipe! It's been a while since I've had shish kebabs, and lamb is my favourite so I'm gonna try this soon!
Kay
Hi Michelle
Hope you enjoy our lamb kebab recipe and thanks for the comment/rating 🙂
Enjoy!!
Dinu-Cristian Moglan
Am mâncat de zeci de ori în Cannons Park,Melissa Restaurant, Londra, minunat acest shish lamb kebab, m-am mutat înapoi în țara. Ea,România, acum după rețetă fac acasă. Mulțumesc pentru rețetă.
Kay
Hi Dinu,
Thank you for your lovely message, I am so glad you enjoyed recreating our lamb shish kebab recipe.
Salut Dinu,
îți mulțumesc pentru mesajul tău minunat, mă bucur că ți-a plăcut să recreezi rețeta noastră de lamb shish kebab.
Michelle Boule
We moved to a rural area recently and I have been craving kebabs. This recipe hit the spot and tasted better than takeout!
Kay
Hi Michelle
You can't beat a good kebab and homemade is always best 😉
Thanks for the feedback, so glad you liked our recipe!!
Sunrita
So delicious and so soooooo easy to put together. Everyone enjoyed it and your tips to keep the kebabs soft and juicy were super. Thanks
Kay
Hi Sunrita
So glad you liked the kebab recipe 🙂
Glad the tips helped you and thanks for the comment!
Katherine
Such a great authentic lamb shish kebab recipe! Perfect spices.
Kay
Hi Katherine
So glad you like the shish kebab recipe and thank you so much for the rating and great feedback, it's much appreciated 🙂
Enjoy!
Nkechi
Tried the lamb kebab recipe this weekend with the red and white cabbage salad. The family absolutely loved and enjoyed it. Thanks very much for the recipes. These will feature regularly on our menu from now onwards.
Kay
Thanks for the great comment, so glad you liked the lamb shish kebab recipe 🙂
We always love making these in on our BBQ in the summer!!
Enjoy
Zoe
While glad to have moved out of London - one thing my husband really misses from our time there are the amazing kebabs - I don’t eat meat so they were a useful way for me to treat him to his favourite, lamb, when on my way home from work. We celebrated his 50th birthday this week, not in a lux hotel in the Middle East as we were hoping, but at home during lockdown...so... I found your takeaway lamb kebab, kebab shop chilli sauce and garlic mayo recipes and replicated the kebab shop experience at home for his birthday. One VERY HAPPY husband - oh and, the sauce and mayo were just as good in my falafel wrap as on his lamb kebab 🙂 thank you SO MUCH!!!
Luke
Hi Zoe
Thank you you for your comment, so glad you liked the kebab, chilli sauce and garlic mayo recipe!!
Always great to hear good feedback, and so glad you had a fab time celebrating your husbands 50th 🙂
Happy birthday from Luke and Kay
Chris
Made these two weeks ago, now the kids want them every day, they are amazing.
Sandra
The best kebab I have made will definitely do it again
Luke
So happy to hear it, thank you for sharing with us x Always cheers us up getting lovely comments!
Nart at Cooking with Nart
This recipe is absolutely delicious. Although lamb is a bit hard to get where I live, I managed to find some and it was so well worth it!
Kay
Hi Nart, glad you got to try it! We have a great Chicken Kebab Recipe too if that is easier to source!?
Sharon
These are delicious! For some reason, I was intimidated about cooking lamb but this step by step recipe helped me get over my fears. lol Thank you!
Kay
Lamb is surprisingly easy to cook and the smell during cooking is so so good!
Choclette
Fakeaway these kebabs might be, but I bet they're better than any takeaway. I know someone in this household who'd think all his birthdays had come at once if he got this for dinner.
Kay
We love them, a regular meal in our house!
D
This was amazing and so easy. Will definitely make it again.
Eden
The marinade alone is enough to make me want to try it! It sounds absolutely heavenly!
Laura Arteaga
The marinate looks just so flavourful and delicious! Thank you for all the tips on making the recipe!
Loreto Nardelli
I can truly say that I am a kebob addict! I love the spices you use for the lamb and great tips on what part of the lamb to use.
I have to say I am intrigued by the sundried tomato oaste. That would add such amazing flavor! Great job on this recipe!
Marisa F. Stewart
We love lamb and like having it more often throughout the year, not just at Easter. We have a small roast in the freezer and these kebobs would be perfect. We're having the family over next week and I know they'd enjoy having this for our gathering. Great sounding recipe - I especially like the flavors in the marinade.
Leslie
My entire family loves kebabs! I love experimenting with different meats and I haven't tried lamb for kebabs yet. This is a great recipe for me to try!
Heidy Linn
Your recipe for Takeaway Lamb Shish Kebab was amazing and so tender and yet juicy. This recipe is going to be my go-to Lamb Shish Kebab recipe. I followed your recipe to a T and it was perfection. If I could rate this a 10 I would.
Have a great afternoon!
H
Tammy
The look so moist and sound so flavorful. I love the creamy marinate with the puree...sounds delicious and one I will have to try soon! Yum!
Marta
This recipe took me back to my days living in Europe where we'd always stop at the Turkish take-away to get kabobs. Thank you for another great recipe.
HEATHER PERINE
I love kebabs and can't wait to try this lamb version! It's been awhile since I've had lamb.I can't wait! And I am loving this flavor combo with this sundried tomato puree. Um, can you say YUM 🙂
Bernice Hill
I can never resist meat on a stick and neither can my family. I'm sure they would love this recipe!