BBQ Lamb Shish Kebabs
This Turkish shish kebab form Rich Harris, is an absolute pleasure; tender cubes of lamb in a rich marinade.
- Prep Time3 hr
- Cook Time10 min
- Total Time3 hr 10 min
- Yield4 Servings
For the Lamb Shish Kebabs
- 1kg boneless leg of lamb, cut into 3cm
For The Marinade
- 4 garlic cloves, crushed
- 2 tablespoons olive oil finely grated
- zest and juice of 1 unwaxed lemon
- 1 Tbs sweet smoked paprika
- 1 Tbs ground cumin
- 2 tsp dried oregano
- 1 tsp sea salt
For The Pickled Cabbage
- ½ small red cabbage, finely shredded
- 250ml white wine vinegar
- 75g caster sugar
- 2 tsp fine sea salt
- 2 tsp yellow mustard seeds
- 2 dried red chillies
- 4 Flatbreads or pitta breads
- Pickled Green Chillies
- Hot Sauce
Preparing the Lamb Shish Kebabs
Combine all the marinade ingredients in a large bowl, add the lamb and toss to coat. Cover with clingfilm and chill in the fridge for 2–3 hours or overnight.
Meanwhile, make the pickled cabbage. Put the cabbage into a large, heatproof bowl. Bring the vinegar, sugar, salt, mustard seeds and chillies to the boil in a small saucepan. Cook for 2 minutes, stirring occasionally, until the sugar has completely dissolved, then pour over the cabbage. Cover with clingfilm and leave to cool to room temperature. Stir occasionally as it’s cooling, then transfer to the fridge and chill until needed. Drain before serving.
Remove the lamb from the fridge an hour before cooking and preheat the barbecue for direct grilling. Thread the lamb onto skewers and grill for 10 minutes, turning regularly, until just cooked through. Transfer to a plate, cover with foil and leave to rest for 5 minutes.
Serve with Flatbreads or pitta breads, Pickled Green Chillies, Tzatziki and Hot Sauce.
You will need metal or wooden skewers; if you’re using wooden ones, soak them in warm water for at least an hour.