| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 485 | 18g | 7g | 10g |
| sugars | fibre | protein | salt |
| 5g | 2g | 65g | 0.6g |
Why I Love Indian Lamb Kebabs
There is something downright magical about the flavour journey that the Lamb Kebabs recipe takes you on. If you close your eyes and take a bite, you can almost hear the hustle of a Mumbai market, smell the inviting aroma of a tandoor oven warming up, and sense the warm tropical weather of Southern Asia. It’s a recipe steeped in tradition, yet ready for the modern kitchen. Just like a Broadway performance, it takes you to new places while helping you appreciate what you have at home.
The Power of Spices
One of the reasons why I love this Lamb Kebabs recipe so much is the incredible layering of spices. We’re talking about a perfect blend that makes each mouthful an absolute delight. Jamie Oliver has always been an inspiration when venturing to new culinary worlds, and his mastery of Indian flavors had a significant influence when I was developing this recipe.
We open the performance with cumin and paprika, creating a warm, slightly smoky base. Then we add complexity with garam masala, a wonderfully aromatic ensemble of traditional Indian spices. And just when you think the show is over, we come in with a fiery encore, using a dash of cayenne pepper for a kick of heat. But don’t worry, the heat level is more of a warm applause than a standing ovation – enough to excite, but not overwhelm.
Balancing Act on the Grill
Perfecting these Lamb Kebabs is not dissimilar to delivering a powerful stage performance. It’s all about finesse and learning to juggle different elements seamlessly. You have your tender lamb shoulder pieces marinating in refreshing Greek yogurt and lemon juice, taking on the flavors of the abundant spices. Olive oil serves as our invisible stagehand, ensuring the kebabs sear perfectly without sticking, while fresh cilantro adds that final curtain-call sparkle.
The veggies play more than just a supporting role here – they add color, texture and help balance the rich, succulent lamb. The crispness of red onion and the sweetness of bell pepper are the perfect counterpoints, making every bite a well-rounded culinary performance.
There’s a moment when you pull these Lamb Kebabs off the grill, still sizzling, and you know you’ve nailed it. You see the beautiful char, smell the fragrant spices, and it feels like a standing ovation on a Broadway stage. You’ve taken a culinary tradition from halfway across the world, and made it at home in your backyard. It is these moments that make me truly appreciate the diversity and excitement that global cuisines can bring to our everyday lives.
What You’ll Need
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 2 tablespoons plain Greek yogurt
- 4 teaspoons fresh lemon juice
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- 1 red onion, cut into 1-inch pieces
- 2 green bell peppers, cut into 1-inch pieces
- 6 bamboo skewers, soaked in water for 30 minutes
Method
Step One
In a large bowl, mix the Greek yogurt, lemon juice, minced garlic, ground cumin, paprika, garam masala, turmeric, cayenne pepper, salt, and black pepper. This will be your marinade.
Step Two
Add the cubed lamb shoulder to the bowl and thoroughly coat all the pieces with the marinade. Cover the bowl and put it in the refrigerator. Let it marinate for at least an hour, although leaving it overnight gains the best flavor.
Step Three
Preheat your grill or broiler. If you’re using a grill, make sure it’s heated to medium-high heat.
Step Four
Remove the lamb from the marinade, making sure to shake off any excess. Discard the remaining marinade. Toss the marinated lamb in olive oil.
Step Five
Thread the lamb, red onion, and green bell pepper pieces onto the soaked bamboo skewers. Do this in any order you prefer, although a good method is to start and finish with the lamb, arranging the vegetables in between.
Step Six
Cook the kebabs on the preheated grill or broiler. Grill them for about 3 – 4 minutes on each side or until the lamb is nicely charred and cooked to your desired degree of doneness.
Step Seven
Remove the kebabs from the grill and let them rest for a few minutes. Sprinkle with chopped cilantro just before serving. Enjoy your lamb kebabs!
