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Serves: 4

Lamb Kebab

Prep Time
6:40 h
Cooking Time
15 min.
Method
Direct
Prep Time
6:40 h
Cooking Time
15 min.
Method
Direct

Ingredients

Kebab 346X318
  • 750g boneless lamb loins or shoulder
  • 2 cloves of garlic
  • 235ml Turkish/Greek style full fat yoghurt
  • 120ml extra virgin olive oil
  • 2 tsp chilli flakes
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 8 ripe plum tomatoes
  • 3 red peppers
  • 3 green peppers
  • 4 onions
  • 6 pitta breads
  • 2 tbsp ground sumac (Middle Eastern spice), optional

Instructions

    In the kitchen:

  • 01 Cut the meat into 2cm cubes.
  • 02 Peel the garlic cloves and crush them. Combine in a bowl with the yoghurt, olive oil, chilli flakes, salt, and black pepper.
  • 03 Add the lamb cubes to the yoghurt and mix thoroughly. Cover the bowl and let the lamb marinate in the fridge for 6 hours, stirring once or twice.
  • 04 After marinating, remove the lamb and discard the yoghurt marinade.
  • 05 Wash the tomatoes and peppers and remove the stems and seeds. Cut the peppers into 2cm squares. Peel the onions and cut into quarters.
  • 06 Thread them on skewers in the following order: red pepper, onion, meat, tomato and green pepper. Repeat to the end of the skewer.
  • At the barbecue:

  • 01 Set up the barbecue for direct heat, approx. 220˚C.
  • 02 When the barbecue is preheated, oil the grate and arrange all of the kebabs on the hot grate. Close the lid. Turn the kebabs after 6 minutes of cooking. Let them cook until the skins on the vegetables are blistered and browned. It takes 8-12 minutes for the lamb to cook through.
  • 03 Take the skewers off the barbecue. Remove the meat and vegetables from the skewers and present them in a serving dish. Serve immediately with pitta breads and sumac on top.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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