This simple step-by-step fakeaway recipe guide lets you make your own Turkish-style takeaway lamb shish kebab skewers at home.
We will show you what lamb meat to use. What ingredients to marinate the lamb, and how to marinate the lamb.
Are you 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.
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We can also suggest side dishes that perfectly accompany them. Let us take care of dinner tonight, so you don't have to!
Read the recipe card below for more tips on making lamb shish kebabs and read on for more tips and serving suggestions.
📖 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 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
- ½ Lemon
Serve with pitta or wrap with, shredded lettuce, red cabbage, cucumber, onion, and tomato. Or on a bed of rice.
Instructions
- Place all the marinade ingredients into a large plastic ziplock bag or a bowl.2 tablespoon Olive Oil2 cloves Garlic finely crushed/minced1 teaspoon Sundried Tomato Puree¼ teaspoon Cayenne Pepper, ¼ teaspoon Paprika, ¼ teaspoon Ground Coriander, ¼ teaspoon Cumin1 tablespoon of juice squeezed from ½ Lemon
- Chop 400 g Lamb neck fillet into 2-inch cubes, and add lamb to marinade. Seal the bag and rub the marinade into the meat.
- Leave the sealed bag or bowl in the fridge to marinate the lamb meat. For best results, leave as long as possible especially if using a tougher joint of lamb. This can be anytime between 2 to 24 hours.
- Thread the lamb onto skewers- we made two large kebab skewers with 400g lamb. 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 Turkish takeaway-style lamb shish kebab recipe post was originally published on 09/08/2020 and modified on 12/06/2024. We moved the recipe card higher to make it more user-friendly and updated writing.
Are you looking for a Chicken Shish Kebab recipe? We have a takeaway chicken kebab recipe with a yogurt marinade.
Ingredients 🥩
You'll need these essential ingredients to create the most mouth-watering lamb shish kebab recipe that tastes great.
- 400 g Lamb neck fillet or shank / shoulder / leg meat cut into 2 inch cubes
Lamb Marinade
- 2 tablespoon Olive Oil
- 2 cloves 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
- ½ Lemon
Serve with pitta or wrap with, shredded lettuce, red cabbage, cucumber, onion, and tomato. Or on a bed of rice.
- Lamb- Choose lamb neck fillets for easy-to-cut cubes and quick cooking. Lamb loin or leg steak is also good for quick marinating and cooking. Boneless leg, shoulder, or shank can also be used but will require longer marinating to tenderise it. Diced lamb from the butcher is also an option.
- Olive Oil- Adds great taste to the marinade. Sunflower or vegetable oil can be used as substitutes.
- Garlic- Use freshly crushed garlic or garlic puree for convenience.
- Tomato Puree- Sun-dried tomato puree offers a rich taste. Double-concentrated tomato puree works, too; use a bit more.
- Lemon Juice- Freshly squeezed lemon juice adds zing and helps tenderise the meat. Lime juice can also be used.
- Spices- For authentic flavour, use cayenne pepper, paprika, ground coriander, and cumin. Chilli powder or other preferred spices can be added to taste.
Optional
You can add some fresh herbs after cooking. Fresh coriander or fresh parsley both work well. We suggest chopping them finely and sprinkling them over once the lamb is cooked to your desired doneness.
You can 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;
- Wooden Kebab Sticks Make sure to soak them in water first
Skewers
Proper preparation is essential if you choose metal or wooden skewers for your lamb shish kebab.
If using wooden skewers, ensure that they are soaked 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 in a large ziplock bag. However, a large bowl will work; just make sure to cover it during marination.
Tray
If you choose to oven grill, you will need a large baking tray to hold your skewered kebabs. If you plan to grill meat on bbq they can go directly on the grill rack.
Instructions 🥙
Now we will show you how to make this takeaway lamb shish kebab recipe.
Start by placing 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 kebab 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 improve its flavour and tenderness. It allows ingredients like spices and herbs to penetrate the meat fully.
Not only does marinating meat add an extra punch of flavour, but it also breaks down some of the tougher fibres in the meat, making 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 that 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 and out at the same time. They are also reusable.
If you prefer, wooden skewers will work. 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 from sticking.
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 have a scrumptious and juicy medium-rare dish!
Check out this article for more BBQing info from Webber
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.
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 out our recipe for the best shredded red cabbage salad, which is similar to what kebab shops serve.
Most importantly, remember to make a fresh batch of our kebab shop chilli sauce and/or garlic mayo sauce.
Alternatively, serve with salad in a wrap instead of pitta bread or on a bed of plain rice.
To serve more, you can also add wedges of onion, cherry tomatoes, or chopped-up chunks of red/green/yellow pepper.
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 lamb shish kebab recipe will make enough for 2 very large lamb kebab skewers. However, if you want, you can adjust to 3 medium or 4 small 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.
History ⚔
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.
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 or 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 Recipe 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. Try some of our other meat kebab recipes for something a little different. Or make a mixed shish and chicken kebab.
More 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!
- Slow Cooker Lamb Curry
- Keema Rice - Lamb Mince Biryani
- Oven Braised Lamb Shanks
- Barnsley Chops - Double Loin Lamb Chops
More Takeaway Style Recipes
Be sure to check out our fabulous collection of other takeaway-style recipes.
Chris says
Made these two weeks ago, now the kids want them every day, they are amazing.
Sandra says
The best kebab I have made will definitely do it again
Luke says
So happy to hear it, thank you for sharing with us x Always cheers us up getting lovely comments!
Nart at Cooking with Nart says
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 says
Hi Nart, glad you got to try it! We have a great Chicken Kebab Recipe too if that is easier to source!?
Sharon says
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 says
Lamb is surprisingly easy to cook and the smell during cooking is so so good!
Choclette says
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 says
We love them, a regular meal in our house!
D says
This was amazing and so easy. Will definitely make it again.
Eden says
The marinade alone is enough to make me want to try it! It sounds absolutely heavenly!
Laura Arteaga says
The marinate looks just so flavourful and delicious! Thank you for all the tips on making the recipe!
Loreto Nardelli says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
I can never resist meat on a stick and neither can my family. I'm sure they would love this recipe!