Lamb Kebabs Recipe (aka Shashlik)

Prep Time 2 hours
Cook Time 15 mins
Total Time 2 hrs 15 mins
Serves 4 to 6


  • 1/2 cup seltzer water
  • 2 tbsp lemon juice
  • 1/4 cup fresh dill, minced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 4 tsp ground paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 1/2 lb boneless lamb leg or shoulder, cut into 2-inch pieces
  • 3 small yellow onions, cut into eighths


Place the marinade ingredients in a glass bowl and whisk to combine. Add the lamb, toss to coat, and marinate at least 2 hours or up to overnight.

When you’re ready to eat, thread the meat and onions onto skewers.

To cook on a gas grill: Preheat the grill on high with the lid closed until very hot, about 10-15 minutes. Grill the skewers uncovered, turning every 1-2 minutes, until lamb is cooked to desired doneness, 7-8 minutes total for medium-rare to medium.

To broil in the oven: Heat broiler on high. Place the skewers on a broiler pan and broil, flipping once, until the cubes are evenly browned but still pink in the middle, about 2-4 minutes per side.

To roast in the oven: Preheat oven to 375F. Place skewers on a baking sheet and roast, flipping once, until the cubes are evenly browned, about 12 minutes for medium-rare or 15 minutes for medium to medium-well.


Recipe Notes

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