Shish Kebab Recipe

Here's a shish kebab recipe that couldn't be simpler to make and can be cooked either on the BBQ or under a hot grill.

I've used new season lamb leg for this recipe but any lean lamb will be fine.



Shish Kebab Recipe with Green Salad: -

Prep: 15 minutes - Cooking time: 10-12 minutes - Marinating: 2 hours

Serves 2

1lb 12oz (800g) of lean lamb leg
Juice of 3 lemons
2 garlic cloves, grated
2 tsp of dried oregano
2 tsp of ground ginger
2 tsp of ground cumin
1 tsp of olive oil
Sea salt & freshly ground black pepper

For the salad: -

3oz (100g) of mixed salad leaves
1 red onion, finely chopped
1 small cucumber, de-seeded and chopped
1 tbsp of extra virgin olive oil
1 tsp of white wine vinegar
Sea salt & freshly ground black pepper

First take your lamb and remove any traces of fat and sinew, then cut into even sized 1 inch pieces. Next place the lamb chunks in a large freezer bag then add the oregano, cumin, ginger, garlic and some seasoning.

Next add the lemon juice and squelch the ingredients together in the bag so that everything is combined. Place in a cool place and allow to marinate for 2 hours.

Meanwhile prepare your green salad. Wash the salad leaves and dry them in a salad spinner then combine with the chopped onion in a large bowl.

If you don't have a salad spinner check this one out it's hard wearing, dishwasher-safe and excellent value for money.

Next take the cucumber and using a speed-peeler remove the skin. Then half it length-ways, and half each piece length-ways again. Take each piece and remove all of the watery centre part that contains the seeds, chop into equal sized 1cm wide chunks then place them in the bowl, combine with the other ingredients and place in the fridge.

Combine the extra virgin olive oil and white wine vinegar and season to suite but don't add to the salad ingredients until you're ready to serve.

When the lamb is marinated pre-heat your grill while you thread the lamb pieces onto some metal skewers. When the grill is hot place them under it and cook for 10-12 minutes until cooked through but still tender; turning every 3-4 minutes and basting with the remaining marinade.

Then simply add the dressing to your green salad and serve with your shish kebabs.

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