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Recipes & Tips

Summer Lamb Kebabs



Time to prepare:

Time to cook:

5 mins

20 mins

Lamb kebabs with a choice or marinade to please all the family. Tandoori or oregano, paprika and yogurt both are quick to prepare and add delicious flavour.


450g/1lb lean boneless lamb leg or shoulder, cut into 5cm/1inch cubes

For the Tandoori Marinade:

45ml/3tbsp prepared tandoori paste

90ml/6tbsp Greek yogurt

30ml/2tbsp freshly chopped coriander

Salt and freshly milled black pepper

9 spring onions, cut into 3cm1¼inch long pieces OR

For the Oregano, Paprika and Yogurt Marinade:

75ml/5tbsp Greek yogurt

30ml/2tbsp dried oregano

15ml/1tbsp ground paprika

Salt and freshly milled black pepper

9 spring onions, cut into 3cm/1¼inch long pieces


1. In a large bowl mix together the preferred marinade ingredients. Add the lamb, stir gently, cover and marinate in the refrigerator for 2 hours, or ideally overnight.

2. Thread the lamb cubes and spring onions onto 4 metal or wooden skewers (previously soaked in water) and cook on a prepared barbecue or preheated moderate grill for 12-16 minutes, turning occasionally until any meat juices run clear.

3. For the tandoori kebabs serve with pilau rice salad and for the oregano and paprika lamb kebabs serve with pitta bread and a mixed tomato salad.

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Recipe © 2012 Eblex

Steve Betts Butchers - Festive Lamb Pilaff
Family Butchers
2 Church Lane • Banbury