Lamb Kebabs (Shish Kebab)
— Mother recipe · ar de en es fr it ja pt ru zh
Delicious lamb kebabs, marinated for hours and skewered on wooden sticks for a quintessential summer meal.
📷 E4024 — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 400g of lamb shank
- 4 tablespoons of olive oil
- 2 tablespoons of red wine vinegar
- 2 tablespoons of lemon juice
- 2 tablespoons of honey
- 2 tablespoons of lime juice
- 2 tablespoons of chopped parsley
- 1 tablespoon of chili powder
- 1 tablespoon of salt
- Wooden skewers for the kebabs
Method
- Cut the lamb shank into pieces about 5x5 cm.
- In a bowl, mix the olive oil, red wine vinegar, lemon juice, honey, lime juice, parsley, chili powder, and salt.
- Add the lamb pieces to the marinade and mix well. Cover and let it rest for at least 4 hours, preferably overnight.
- Prepare the wooden skewers for the kebabs and thread the lamb pieces onto them.
- Preheat a charcoal grill and cook for 10-15 minutes, turning frequently for even cooking.
- Serve hot, placed on a bed of lettuce or with a side of roasted rice.
The story
Lamb kebabs (shish kebab) became popular in Israel during the Arab period, but today they are loved throughout the Mediterranean for their Middle Eastern flavors and simplicity.
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