lamb

the best marinated lamb kebabs

servings
6-8

method

If you’re cooking for a load of friends, or for a party, these kebabs will do the trick. They are so easy to make and damn tasty. Marinated in a blend of spices, they can be grilled, chargrilled or cooked on the barbie. Make sure you check out my recipes for fish and chicken kebabs as well – also listed below!

Lamb kebabs
Makes 6–8 kebabs

• 500g/1lb 2oz lamb, trimmed and cut into 2.5cm/1 inch cubes
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on
• 2 red onions, peeled and quartered
• 2 red peppers, deseeded and cut into 2.5cm/1 inch pieces

for the marinade
• 1 tablespoon smoked paprika
• 2 cloves
• ½ teaspoon cumin seeds
• 2 teaspoons coriander seeds
• sea salt and freshly ground black pepper
• olive oil

First bash up all the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade. Let them sit there for half an hour to an hour. Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers. Grill for around 5 minutes, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes – that is, if you can stop yourself eating them straight away!

Fish Kebabs
Makes 6–8 kebabs

• 500g/1lb 2oz monkfish tail (or cod or haddock), trimmed of all skin and bone and cut into 2.5cm/1 inch cubes
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on
• 255g/9oz boiled new potatoes, halved

for the marinade
• 2 thumb-sized pieces of fresh ginger, thinly sliced
• juice and zest of 1 lemon
• 1 teaspoon turmeric
• 2 cloves of garlic
• 2 dried chillies, crumbled
• 1 handful of fresh mint
• 4 tablespoons natural yoghurt

Put all the marinade ingredients except the yogurt into a food processor and blitz until smooth. Stir in the yoghurt. Using the skewers or rosemary sticks, skewer the fish alternately with the new potatoes. Drizzle with the marinade and grill for 2 minutes each side.

Chicken kebabs
Makes 6–8 kebabs

• 500g/1lb 2oz free-range boneless chicken breasts
• 4 courgettes, sliced very thinly lengthways
• 6–8 skewers or sticks of fresh rosemary, lower leaves removed, tips kept on

for the marinade
• 1 handful of fresh coriander
• 1 handful of fresh mint
• 3 cloves of garlic
• 6 spring onions
• 1 red chili
• zest and juice of 1 lemon
• sea salt and freshly ground black pepper
• olive oil

Cut the chicken into 2.5cm/1 inch cubes and place in a bowl. Blanch the courgette strips in salted boiling water for 30 seconds then drain and allow to cool. Blitz all the marinade ingredients (except the olive oil) in a food processor, then loosen to a paste with a little olive oil. Add the marinade to the chicken pieces and mix well. Allow to sit for up to an hour. Then weave the courgette strips in between the chicken pieces on the rosemary sticks or skewers. Grill for around 5 minutes, turning regularly, until cooked. Feel free to cut a piece open to check if they're done.

• from Jamie's Kitchen

ingredients

See description

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tried this recipe or a similar one? share your tips...

1. by Lesley on Sun 03 Jul 2011 @ 18:04

Hi Jamie, we are trying your lamb kebab recipe tonight and I am sure it will be fabulous. May I send you a jar of my green chili pickle to try? It is much loved by my husband and other local males.

2. by Oliver Ever on Sat 30 Apr 2011 @ 10:38

this was brill i am only 12 and i could do it. V. easy with delicious results will do the fish ones as they sound really good

3. by lizuka on Fri 15 Apr 2011 @ 09:43

Thanks for these recipes.<br /> I made the chicken kebabs last saturday with much success !<br /> The preparation was so easy and the result was very tasty keeping the meat tender and juicy. The flavors were simply amazing.<br />

4. by ultimo on Wed 27 May 2009 @ 08:34

what a wounderful dish! good color variation and stylish.
this recipe must be make a happy every one. kebabs is similer churrasco☆

5. by Oliver D. on Wed 08 Oct 2008 @ 07:30

I am all the way in Australia and iv been looking at your food a thought you have helped people in the uk with this healthy food and was wondering if you could read this because i have in idea for a show: people need help in the schools and at home so if you could help people over here in auzzi people need to open there eyes to what bad food is doing to them you may not do it but we just need to open our eyes. Thanks And do you have a good meat ball recipe :D. Ollie

6. by Gay Carefoot on Tue 09 Sep 2008 @ 15:54

I love your show and your recipes. I have been watching your programs since the Naked Chef series. In all of your recipes, I have never seen you use Veal. I cook with veal a lot, but I am forever looking for a good Veal Marinade, would you happen to have one?

7. by rasha on Sat 06 Sep 2008 @ 00:30

actually i admire all ur recipes but i need ur advice as we here in egypt most of us eat meat well done so for how long i can keep lamb on grill without burning or getting tough,and there is another isseu,i am moslim and its forbidden to work with any alchools so i use water or stock but in some recipes can i use veniger,thanks for ur great and really natural naked taste u brought

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