These Middle Eastern lamb skewers, also known as lamb shish kebab, will quickly become a summer staple on your table. They couldn’t be easier to make nor tastier. An absolute must try! These Middle Eastern lamb skewers (we call them lamb shish kebabs) offer tender bites of grilled lamb, sandwiched between caramelized onions and peppers, making for a delicious treat.

I’ll be honest, growing up, I rarely ever went for lamb shish kebab, even though all the adults seemed to favor it. I always leaned towards shish tawook (grilled chicken) or kofta kebab (ground beef). But my love for lamb grew with age, and now I can say I thoroughly enjoy it. One of my favorites to serve a crowd is actually slow-roasted leg of lamb! And in Middle Eastern and Levantine cuisine, you will find lamb an integral part of our beloved recipes, whether maqluba, ouzi, or qidra.

What Is Lamb Shish Kebab?

Lamb shish kebab, or what many simply call lamb skewers, is a classic dish you’ll find across Middle Eastern and Mediterranean kitchens. It’s made by threading cubes of seasoned lamb onto skewers—usually with onions and peppers—and grilling them until perfectly tender with a light char.

The word “shish” actually means skewer, and “kebab” refers to grilled meat, which is exactly what this dish is at its core—simple, flavorful food cooked over fire. Growing up, this was the kind of meal that brought everyone together, especially during the warmer months when the grill was going.

This lamb shish kebab recipe is just downright simple cooking. I can picture my mom in the kitchen, marinating the cubed boneless lamb in just good-quality olive oil, likely imported from our olive trees in Palestine, and a generous seasoning of salt and pepper. Then, stack each piece of lamb onto a skewer with onion and bell pepper pieces in between. While she works on that, my father would be at the grill getting it ready to go, creating a steady flame and a clean grate to await the lamb shish kebab skewers.

I would probably be tasked with simply preparing the receiving plate with a layer of thin pita bread at the bottom to soak up all those meat juices once cooked. It will also serve as the perfect vehicle for enjoying kebabs with a piece of grilled veggie; truly the perfect bite. Sometimes the simplest recipes done right are the best; this is one to try for BBQ season.

Why You’ll Love These Middle Eastern Lamb Skewers

These Middle Eastern lamb skewers, or lamb shish kebab, show that sometimes, the simplest ingredients can create the most spectacular meal. They’re easy to prepare, full of flavor, and always a hit whenever they’re on the grill.

• Incredibly tender and juicy
  When cooked just right, the lamb stays perfectly tender with a light char on the outside and a juicy center—exactly how a great lamb shish kebab should be.
• Simple ingredients, big flavor
  You don’t need a complicated marinade here. Good-quality olive oil, salt, and seasoning let the natural flavor of the lamb shine.
• Perfect for grilling season
  These lamb skewers are made for BBQ days. They cook quickly, look beautiful on a platter, and are easy to serve for a crowd.
• A nostalgic, family-style recipe
  This is the kind of dish that brings people together—just like it did growing up, with everyone gathered around while the grill is going.
• Pairs with everything
  Serve these with pita, rice, salads, or dips like hummus or yogurt sauce. However you plate them, they always deliver.

Whether you’re making them for a summer BBQ or a casual dinner, these lamb shish kebab skewers are simple, satisfying, and guaranteed to be a repeat on your table.

Ingredients for Lamb Shish Kebab

This lamb shish kebab recipe comes together with just a handful of simple, high-quality ingredients. Since the flavors are so minimal, each ingredient really shines—especially the lamb. You don’t need anything complicated here, just good meat, fresh vegetables, and a few pantry staples to bring it all together.

Which cut of lamb to use for Middle Eastern Lamb Skewers?

The most common cut of lamb would be boneless leg of lamb. This is readily available, and its boneless nature makes it easier to cut into even cubes. Leg of lamb is meatier than lamb shoulder, which is another cut that could be used here. You can also do lamb tenderloin, which is probably the most tender but also the most expensive. Either would lend great results with a tender piece of succulent lamb.

If you do not want to use lamb, you can make this recipe with beef filet. If there is a fat cap or excess fat on the exterior of the lamb, shave it off. You want fat, but more so marbled into the meat.

Vegetables for the Lamb Skewers

Onions and bell peppers are the classic additions to lamb shish kebab, adding both flavor and color to the skewers. As they grill, they soften and caramelize slightly, complementing the richness of the lamb. You can keep it simple with just onions, or mix in different colored peppers for a more vibrant presentation.

Simple Marinade for Lamb Shish Kebab

One of the things that makes this lamb shish kebab recipe so special is how simple the marinade is. A good-quality olive oil (Palestinian Olive Oil takes this recipe to the next level), salt, and a few seasonings are often all you need to enhance the natural flavor of the lamb. If you’d like, you can add a bit of garlic or lemon juice, but even the most minimal version of this marinade delivers incredibly flavorful results once grilled.

How to Make Middle Eastern Lamb Skewers

Making these Middle Eastern lamb skewers, or lamb shish kebab, is simple and straightforward. With just a few steps, you’ll have perfectly tender, flavorful skewers ready for the grill.

Step 1: Marinate the Lamb

In a large bowl, add the cubed lamb along with olive oil, shatta, salt, and freshly cracked black pepper. Mix everything together really well so each piece is fully coated. Cover and refrigerate for at least 1 hour, or overnight if you have the time for even more flavor.

Step 2: Assemble the Skewers

Thread the marinated lamb onto metal skewers, alternating with pieces of onion and bell pepper. Aim for about 2–3 pieces of lamb between each vegetable. If using wooden skewers, make sure they’ve been soaked in water beforehand.

Step 3: Preheat the Grill

Prepare a clean grill grate and lightly oil it to prevent sticking. Preheat your grill to about 375–400°F so it’s hot and ready for the skewers.

Step 4: Grill the Lamb Skewers

Place the lamb shish kebab skewers onto the hot grill and close the lid. Let them cook for about 4–5 minutes, then flip and cook for another 4–5 minutes. You’re looking for a nice light char on the outside while keeping the inside tender.

Step 5: Check for Doneness

For the best texture, cook the lamb to about 145°F for a perfect medium. Be careful not to overcook, as the lamb can dry out.

Step 6: Serve and Enjoy

Once off the grill, place the skewers over a layer of thin pita to soak up all those flavorful juices. Serve warm with hummus, fresh vegetables, or rice for a complete and delicious grilled meal.

Tips for Tender Lamb Shish Kebab

If possible, it’s best to use lamb or beef, with marbling, as that would be the most tender. It would also be helpful to request a nice cut of boneless lamb from your local butcher, perfect for shish kebab. Most halal butchers will understand the assignment and give you a cut that will yield tender results. To achieve tender lamb shish kebab on the grill, avoid overcooking; it is best medium (145F).

Another important tip is to cut your lamb into same size pieces so everything cooks at the same rate. If some pieces are too small and others too large, you’ll end up with a mix of overcooked and undercooked meat. Try to keep the cubes around 1.5 inches for the best results. Also, don’t pack the skewers too tightly—leaving a little space between each piece allows the heat to circulate and gives you that nice char on all sides.

Lastly, make sure your grill is properly preheated before adding the lamb skewers. A properly hot grill helps sear the outside quickly rather than steaming it. This locks in the juices and keeping the inside tender. Once the lamb is done, it is so important that you let it rest for a few minutes before serving. This small step makes a big difference, letting the juices to redistribute so every bite stays moist and flavorful.

How to grill Lamb Shish Kebab:

1. You want to start with a clean grate, prepped with a bit of oil to make it nonstick.
2. Then, you want the internal temperature of your grill to reach roughly 375-400F.
3. Place the skewered lamb shish kebab on the grate and close the grill. Let this cook for 3-5 minutes, then flip and cook for the same amount of time.
4. You want the outside to be lightly charred and colored while the inside is tender.

How to serve Grilled lamb Shish Kebab:

These Middle Eastern lamb skewers are best served on a platter with thin pita, fresh veggies, and a dip like hummus. Once the lamb comes off the grill, placing it directly over the pita allows it to soak up all those flavorful juices—making each bite even better.

Alternatively, this recipe would be fabulous with Arabic-style vermicelli rice and a fresh cucumber yogurt salad. The rice makes it a more filling meal, while the yogurt adds a cool, refreshing contrast to the richness of the lamb.

However you serve it, these lamb shish kebab skewers are simple, satisfying, and perfect for sharing.

How to Store and Reheat Lamb Shish Kebab

If you have leftovers from these lamb skewers (highly unlikely), feel free to place them in an airtight container and refrigerate them for up to 4 days. To warm up, place in an oven-safe dish, cover, and bake at 350F until warmed through.

You can also marinate extra lamb shish kebab to keep in the freezer for a quick BBQ grab. All that’s left is to defrost, skewer, grill, and then enjoy.

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I’m excited for you to try this delicious grilled lamb shish kebab recipe! If you try my recipes, please leave a star rating and/or review in the comments section below. I love hearing from you. Feel free to leave any questions or comments below. You can share your remakes with me on Instagram!