Turkish Lamb Shish Kebab Recipe 🍖

Name: Lamb Shish Kebabs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 pound lamb (cut into cubes); ½ cup heavy cream; 1 tablespoon olive oil; 2 garlic cloves (minced); ¼ teaspoon salt; ½ teaspoon cayenne; ⅛ teaspoon black pepper

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You don't have to go to a restaurant to enjoy Turkish Lamb Shish Kebab. With this simple recipe, you can create Middle Eastern magic in the comfort of your home. This is a keto twist on traditional shish kebabs. No complexity, no fuss, just wholesome cooking.

Let's make some homemade Turkish lamb shish kebabs!

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Preparation and cooking overview
Chef's note
🍖 Ingredients for this lamb shish kebabs recipe
Ingredient substitutions
Additional ingredients
Cooking tools required
Tools substitute options
How to make Lamb Shish Kebabs: step-by-step guide
Cooking methods
Preparation steps
Cooking instructions
What to serve with low-carb lamb shish kebobs?
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Recipe wrap-up and conclusion
Frequently asked questions
📖 Recipe

Preparation and cooking overview

Prepare these shish kebabs in just 30 minutes! Marinate the lamb meat in a mix of aromatics and creamy mixture for 4 hours or overnight. Then, sizzle them in a hot grill pan. And that's it! Restaurant-style Turkish Shish Kebabs are ready to enjoy.

Chef's note

Elevate this Lamb Kebab Recipe with a couple of simple changes. During the last minute of pan-grilling, brush the kebabs with melted butter for added flavor. Add tail fat from your local market and thread 2-3 pieces between the lamb cubes on the skewer to enhance juiciness.

Prep Time: 20 minutes
Cooking Time: 10 minutes
Marinate Time: 4-24 hours
Total Time: 30 minutes (excluding marinating time)
Difficulty Level: Easy
Recipe Makes 3 Servings

For more inspiration check out our Lamb recipe.

🍖 Ingredients for this lamb shish kebabs recipe

1 pound lamb, cut into cubes
½ cup heavy cream
1 tablespoon olive oil
2 garlic cloves, minced
¼ teaspoon salt
½ teaspoon cayenne
⅛ teaspoon black pepper

Ingredients like lamb cubes, heavy cream, olive oil, minced garlic, salt black pepper made ready on the table to make lamb shish kebab recipe.

Ingredient substitutions

Heavy cream: Heavy cream makes tender meat. If you don't have it, opt for full-fat milk. It is one of the original ingredients of this classic dish.
Olive oil: You can use avocado oil instead of olive oil. It's got a mild flavor and high smoke point.
Cayenne pepper: If cayenne is too spicy, opt for smoked paprika. It has a smoky, sweet flavor that pairs well with the kebabs.

Additional ingredients

Lemon zest: Sprinkle fresh lemon zest into the marinade for a citrusy punch. You can also sprinkle lemon juice as a topping.
Fresh herbs: Add chopped fresh herbs like mint, rosemary, or thyme to the marinade for extra flavor.
Chili flakes: Add some chili flakes to the marinade if you like it spicy. Or sprinkle them over grilled meat just before serving.

Cooking tools required

To make this Lamb Shish Kebabs recipe, you will need the following kitchen tools:

Cast-iron grill pan
Knife
Cutting board
Mixing bowl
Wooden or silicone spatula
Tongs
Wooden skewers
Sieve

Tools substitute options

Wooden skewers: If you don't have wooden skewers, use bamboo or metal skewers. Remember to soak the bamboo skewers in water for 30 minutes before threading the lamb cubes.
Cast-iron grill pan: Use a regular griddle or heavy skillet instead of a cast-iron grill pan. You won't get the classic grill marks, but you will get a good sear.

How to make Lamb Shish Kebabs: step-by-step guide

Cooking methods

Pan-grilling

Preparation steps

Gather your ingredients.
Measure them in the right quantities.
Soak the wooden skewers in cold water.

Cooking instructions

Marinate the lamb

Cut the meat into even-sized cubes.
Add the lamb cubes, salt, and cream to marinate the lamb in a mixing bowl. Making sure each piece is well coated.
Cover the bowl with a lid or plastic wrap.
Refrigerate the lamb for at least 4 hours or overnight.

Lamb cubes, heavy cream, and salt made ready next to a mixing bowl on kitchen table.

Mixing lamb cubes with heavy cream and salt.

Prepare the lamb for grilling

After your meat is marinated, remove the bowl from the refrigerator.
Transfer the lamb cubes to a sieve or colander to drain the excess marinade.
Press the lamb cubes slightly to release any remaining marinade.
Return the drained lamb pieces to the bowl.
Add olive oil, cayenne pepper, black pepper, and minced garlic cloves to the lamb.
Mix the ingredients until the lamb is coated with the seasonings.
Let the mixture rest for about 30 minutes before grilling.

Draining excess marinade from the lamb cubes.

Marinated chicken in a bowl next to ingredients like minced garlic, olive oil, salt, pepper, and cayenne.

Adding the oil and spices in the mixing bowl containing marinated chicken.

Pan-grill the lamb skewers

Heat the cast-iron grill pan over medium-high heat.
Grill the kebabs for 10-12 minutes, turning the skewers occasionally to ensure even cooking and browning on all sides.
Remove the kebabs from the grill pan. Let them rest for a few minutes before serving.

Grilling kebabs in a cast iron grill pan.

Chef's pro tip

To avoid overcooking, aim for an internal temperature of 145°F (63°C) for medium-rare and 160°F (71°C) for medium-done kebabs. To promote even cooking, it's a good practice to leave a small gap between each piece of lamb on the skewer. This helps the heat circulate more evenly around the meat, ensuring that it cooks uniformly.

What to serve with low-carb lamb shish kebobs?

Here are some fantastic keto-friendly pairings that go great with the grilled lamb kebabs:

Cauliflower rice: This low-carb alternative to traditional rice soaks up lamb kebabs' rich, spicy flavors.
Greek salad: To get a refreshing contrast, pair your lamb kebabs with a bowl of Greek Salad. It gives a nice crunch to the tender lamb meat. You can also use a simple salad with basic keto vegetables as a side dish.
Grilled vegetables: Thread diced bell pepper, red onion, and cherry tomatoes in the wooden skewers and grill in the same pan. They will soak the lamb grease and act as a crunchy side dish.
Keto sauces and dips: Dip your spicy kebabs in the tangy Keto Chimichurri, Tirokafteri, Salsa Verde, or Mango Salsa for a refreshing contrast.
Keto flatbread: Try our Keto Naan to wrap around your kebab. It's a great way to enjoy the traditional kebab experience.
Keto raita: Convert your plain yogurt sauce into keto raita. Mix some minced mint, chilies, and spices of your choice in Greek yogurt and enjoy it as a classic "raita," the Middle Eastern way!

Freshly prepared Turkish lamb kebab in skewers served on a plate with other veggies.

How to make it healthier?

Make it dairy-free by substituting the heavy cream with full-fat coconut milk.
Use organic produce in this recipe.

Time-saving tips

Buy pre-cubed meat: If your local butcher or grocery store offers it, buy pre-cubed lamb. In this way, you won't have to chop it yourself.

What can I prepare ahead of time?

Marinate the lamb cubes in the fridge overnight for optimal flavor.
If you're using bamboo or wooden skewers, soak them in water beforehand.
Thread the marinated lamb cubes onto skewers. Keep the skewered kebabs covered in the refrigerator for up to a day.

Storage and reheating instructions

Storage tips

Let the leftover kebabs cool down to room temperature before you store them.

Refrigerate: Place the leftovers in an airtight container for 3-4 days.
Freezing: If you want to keep them longer, place the leftovers in a freezer-safe bag and freeze them. They will keep well for 2-3 months.

Reheating best practices

Thaw your frozen kebabs in the refrigerator overnight before reheating them on the stovetop or oven.

Oven: Preheat your oven to 350°F (180°C). Place the kebabs on a baking sheet and reheat for 10-15 minutes or until heated.
Stovetop: Reheat the kebabs in a skillet over medium heat for 5-7 minutes.

Recipe wrap-up and conclusion

Our Turkish Lamb Shish Kebabs are versatile and delicious, suitable for any occasion. Whether it's a Sunday lunch or a quick midweek dinner, these kebabs will impress. They're perfect for gatherings and are sure to be the center of attention. Don't forget to save some for yourself, as they make a satisfying lunch option the next day. With its flavorsome lamb and authentic Turkish touch, this Middle Eastern dish never fails to disappoint.

So what are you waiting for? Roll up those sleeves, and create these delicious kebabs. Don't forget to tell us how it went. Click a picture and share it on our Instagram and Facebook pages!

Frequently asked questions

After grilling, let it rest for about 5 minutes. This allows the juices to spread throughout the meat, ensuring a juicy kebab.

Certainly! An outdoor grill and hot coals are the best combinations for a smoky flavor in your shish kebabs. However, it's important to pay close attention to the meat cubes to ensure they are thoroughly cooked.

Use boneless lamb shoulder or leg for tender and flavorful kebabs. These cuts have a good balance of fat and meat.

Definitely! While this recipe calls for lamb, you can substitute it with beef or pork. But adjust the cooking time as needed.

Although marinating the lamb for a long time infuses more flavors, it's best not to exceed 24 hours. Over-marinating makes the meat mushy.

Absolutely! Use ground cumin, coriander, or even a bit of turmeric for an extra layer of flavor.

📖 Recipe

Lamb Shish Kebabs

A keto-friendly twist on traditional Turkish Lamb Shish Kebabs. It offers Middle Eastern flavors and a easy cooking process.

5 from 2 votes

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Course: dinner, Main Course, Side Dish

Cuisine: Middle Eastern, Turkish

Keyword: Chicken shish kebabs, keto kebabs, lamb shish kebabs

Prep Time: 20

Cook Time: 10

Marinating time: 4

Total Time: 30

Servings:

Calories: 607kcal

Ingredients

1 pound lamb cut into cubes
½ cup heavy cream
1 tablespoon olive oil
2 garlic cloves minced
¼ teaspoon salt
½ teaspoon cayenne
⅛ teaspoon black pepper

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