Grilled Lamb Kebab Skewers

Grilled Lamb Kebab Skewers


kebab is (british) a dish of pieces of meat, fish, or vegetables roasted on a skewer or spit with their origins in Middle Eastern Cuisine. In Turkish, “sis” means sword and “kebab” refers to meat. It is believed that Turkish soldiers used their swords to grill meat in open field fires during their invasion of Anatolia. Some say the dish originated in Persia – modern-day Iran – where a similar term has been used since the Middle Ages to designate skewers containing tiny pieces of meat eaten as accompaniments to glasses of wine.

History of Kebab Day

Kebabs have a long and august history, starting in the Middle East where initially they were simply grilled meat heavily seasoned.The easiest  way to celebrate Kebab Day is to go out and sample the delicious flavors that can only be found in the best of kebabs. You can also organize a barbecue at your home and have your friends bring all their favorite kind of kebabs and serve them up fresh!

 There is something special about a kebab, that combination of meat and vegetables skewered on a bamboo spear roasted over coals. The smoky flavor, the fantastic array of seasonings, or just the combination of the carnivore’s favorite treat and the herbivore’s secret vice makes it a place where we all can meet.

Grilled Lamb Kebab Skewers

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: Mediterranean
Servings: 4 people
Author: Sindhuja Palraj


  • Charcoal Grill


Dry and Roast

  • 10 Nos Cardamom
  • 5 Nos Cloves
  • 1 Tsp Pepper corns
  • 1 No Cinnamon stick
  • 1 Tbsp Fennel Seeds
  • 1 Tbsp Shahi Jeera
  • 3 Nos Star Aniseed
  • 4 Nos Mace
  • 2 Bay Leaf
  • Dried Rose petals


  • 1 Cup Hung Yogurt
  • 1/2 Tsp Turmeric powder
  • 1 Tsp Chilli powdedr
  • 1 Tbsp Grinded powder
  • 2 Tbsp Oil
  • 1 Tbsp Ginger Garlic paste
  • Salt


  • Soak 8 Wooden skewers in warm water for 20 minutes.
  • Heat the Ingredients Cardamom, cloves, Pepper corns, cinnamon sticks, Fennel seeds ,Shahi Jeera, Mace, Bay Leaf , Star aniseed, Dry Rose petals in a dry pan, over low heat, until fragrant, about 1 to 2 minutes.
  • Prepare the marinade by adding the spices to apestle and mortar and grinding to a fine powder.
  • Now add the cubed meat, Hung yogurt, Turmeric powder, Chilli powder, Grinded powder,oil, salt and Ginger Garlic paste into a large bowl and mix it together well, then cover. Allow to marinade for at least 2-3 hours,preferably overnight.
  • Place the lamb kebabs over hot coals and grill, turning regularly until the meat is cooked through.


  • Thread the meat onto skewers, and grill on high for 8-10 minutes each side, until cooked through. If you’d like, you can alternate the meat with vegetables such as bell peppers, onions and cherry tomatoes, or you can add them to the kebab raw afterwards.


How to serve:
Serve with Pita Bread, onions, Truss tomatoes, Garlic Sauce, Mint dip,saffron rice and vegetable salad.

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