Lamb shish kebab

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Serves: 4

By MulledwineGless



  • 50ml olive oil

  • 1/4 tsp black pepper

  • 1/2 tsp smoked paprika

  • 250g boneless lamb leg steak

  • 1 tsp dried oregano

  • 1 tsp cumin

  • 2 cloves garlic

  • 1/2 tsp dried rosemary

  • 1 spring onions

  • 1 tbsp Worcestershire sauce


<ol> <li>In a blender combine the olive oil, Worcestershire sauce, lemon juice, spring onion, garlic, cumin powder, smoked paprika, dried oregano, dried rosemary &amp; black pepper.</li> <li>Cut the lamb into several medium to large pieces. In a bowl add the lamb and blended ingredients. Mix well and marinade for at least 4 hours, or overnight if possible.</li> <li>Preheat the oven to 200C/Gas Mark 6.</li> <li>Arrange the lamb pieces on a wire rack over a roasting tray &amp; bake on the highest oven shelf for 10 minutes.</li> <li>Turn the lamb pieces &amp; bake for a further 6 minutes.</li> <li>Turn the lamb pieces once more &amp; bake for a further 3-4 minutes or until just beginning to char.</li> <li>Remove the lamb &amp; set aside on a plate or serving dish to rest for 2-3 minutes.</li> </ol>

Additional Information

  • Main Course

  • Easter

  • Spring

  • Low carb

  • lamb

  • middle eastern

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