Spicy lamb shish kebab

Cumin lamb, a minty yogurt sauce and plenty of pickles, chilli and cabbage makes for an indulgent kebab from Allegra McEvedy
By Allegra McEvedy
Spicy lamb shish kebab
  • Rating:
  • Serves: makes 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus a few hours marinating
  • Effort: easy


For the lamb

  • 600 g diced lamb, preferably from the leg, cut to 3cm2

For the marinade

  • 1 clove garlic, crushed
  • 3/4 tsp ground cumin

For the yogurt sauce

  • 150 g Greek yogurt
  • 1 tbsp tahini
  • handful mint, chopped
  • 2 tbsp extra virgin olive oil
  • 1/2 clove garlic, crushed

To build the kebab

  • 4 x 20 cm flatbreads
  • 200 g cabbage, (red or white), shredded thinly
  • chilli sauce
  • 2 tomatoes, sliced
  • 1/2 red onion, thinly sliced
  • few pickled chillies
  • squeeze of lemon juice


1. For the marinade: Mix together half the crushed garlic with all the cumin, a pinch of salt and a little olive oil, then roll and coat the lamb cubes in it well. Leave lamb out at room temperature for a few hours, covered with cling film, or overnight in the fridge.

2. For the Lamb: When youre ready to eat, put your griddle or frying pan on a high heat and get it smoking hot.

3. If you have a griddle you wont need any oil if youre doing it in a pan you may need a tiny splash. Quickly and individually put the lamb cubes onto the griddle and leave to sizzle.

4. Turn the meat after 5 minutes and cook for a further 5 minutes and remove to rest on a plate.

5. For the yogurt sauce: Mix together all ingredients in a bowl, adding a seasoning of salt and pepper.

6. To build the kebab: Put a flatbread on the warmed griddle or frying pan to soften up a little. Remove the flatbread to a plate and put yoghurt sauce on the bottom, then cabbage, chilli sauce, tomato, onion, dill pickle and top it off with the lamb, a bit more yoghurt sauce, some pickled chillies and a squeeze of lemon.

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