lamb kebab recipe
The Best lamb kebab recipe
I also love how versatile they are—you can make them ahead and reheat them, or grill them fresh for maximum flavor. For me, it’s one of those recipes that feels like a balance: healthy enough to feel good about, but still indulgent enough to make everyone happy. Lamb is leaner than beef but still packed with protein, and the spices add natural flavors without needing a lot of extra sugar or fat. It’s a dish that’s perfect for a summer barbecue, a quick weeknight dinner, or even a simple lunch with some fresh salad. Plus, they reheat beautifully, so if you’re hosting and need to prep ahead, they’re a no-fuss winner.
Classic Lamb Kebabs with Warm Flatbread
A simple yet flavorful dish featuring tender lamb cubes threaded onto skewers and served with homemade flatbread. Perfect for a quick weeknight meal or a gathering with friends.
🥘Ingredients
- 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp olive oil
- 1 cup warm water
- 1 tbsp yogurt (optional, for softness)
👨🍳Directions
-
1
Preheat oven to 400°F. Mix olive oil, cumin, paprika, oregano, garlic powder, salt, and pepper in a small bowl. Rub the lamb cubes generously with the spice mixture. -
2
Thread 3–4 lamb cubes onto each skewer, leaving a small gap between pieces. Arrange skewers on a baking sheet lined with parchment paper. -
3
Bake for 15 minutes, then flip the skewers and bake for another 15 minutes, until the lamb is cooked through (internal temperature reaches 165°F). -
4
For the flatbread, mix flour, salt, olive oil, water, and yogurt until a soft dough forms. Knead lightly, then divide into 8 equal pieces. Roll each into a thin circle. -
5
Heat an oven-safe skillet over medium-high heat. Cook each flatbread for 1–2 minutes per side until lightly browned and puffed. Serve warm with the lamb kebabs.
🔧Equipment
- Mixing bowls
- Skewers
- Cutting board
- Kitchen shears
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Lamb Kebabs with Warm Flatbread Works
❓ Frequently Asked Questions About Lamb Kebabs with Warm Flatbread
How do I ensure the lamb is cooked evenly through?
Use a meat thermometer to check the lamb reaches 145°F (63°C) in the thickest part before grilling. If you don’t have one, let it rest for 10 minutes after cooking to redistribute heat, then slice against the grain for tenderness.
Can I substitute ground lamb for cubed lamb?
Yes, but the texture will differ. For a thicker patty, shape ground lamb into balls or patties and cook them separately before threading onto skewers. Cubed lamb holds its shape better for traditional kebabs.
What if I don’t have a skewer set?
Use wooden or metal skewers, soaking them in water for 30 minutes to prevent burning. For a no-skewer version, thread the lamb cubes onto a single long stick and rotate while cooking.
How do I prevent the kebabs from falling apart?
Secure the lamb cubes tightly around the stick with toothpicks or a small piece of plastic wrap wrapped around the stick. For extra stability, thread the vegetables (like bell peppers or onions) separately and tie them to the stick.
What’s the best way to reheat leftover lamb kebabs?
Reheat in a skillet over medium heat, adding a splash of water or olive oil to prevent drying. For oven reheating, warm at 350°F (175°C) for 10–15 minutes, covered with foil, until heated through.
