Lamb shish kebabs

Tom Parker Bowles tasty kebabs can be assembled ahead, then cooked and served quickly when everyone comes home starving
By Tom Parker Bowles
Lamb shish kebabs
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus overnight marinating
  • Effort: easy


  • 600-800 g lean lamb, cut into cubes
  • 2 medium onions, cut into large chunks
  • 2 medium bell peppers, cut into large chunks
  • 4 Turkish flatbreads
  • 4 tbsp plain yogurt
  • purchased chilli sauce, to serve


  • 1 tsp crushed or finely chopped garlic
  • 1/2 lemon, juice only
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/8 tsp ground cayenne pepper
  • 2 tbsp grated onions
  • 50 ml olive oil


  • 1/4 red red cabbage
  • handful flat-leaf parsley, chopped
  • 1 tomato, diced
  • 1/2 red onion, finely sliced
  • 1/2 lemon, juice only
  • olive oil, for dressing


1. For the marinade: combine all the ingredients in a large bowl.

2. Add the lamb cubes to the marinade, toss until well coated, cover and marinate in the fridge for 6 hours or overnight.

3. For the salad: combine all the ingredients in a bowl, add a dash of olive oil and season well with salt and freshly ground black pepper.

4. Preheat a griddle pan or light the barbecue. Divide the meat and vegetables evenly into 4 portions and thread onto 4 skewers, alternating the meat and vegetables.

5. Keeping the skewers about 10-15cm from the flame, grill or barbecue the kebabs, turning them to cook evenly, for about 10 minutes.

6. Heat the bread.

7. To serve, spoon a line of salad down the middle of each piece of Turkish bread, remove the meat and vegetables from the skewers and arrange on top of the salad, finish with a tablespoon of yogurt and chilli sauce to taste, wrap up the bread to enclose the filling and serve immediately.

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