Lamb Shish Kebabs

Yield: 4 servings (serving size: 2 kebabs)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 0.0%
  • Fat: 9.3g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.1g
  • Carbohydrate: 16.5g
  • Fiber: 3.6g
  • Cholesterol: 76mg
  • Iron: 0.0mg
  • Sodium: 75mg
  • Calcium: 0.0mg


  • 1 pound lean boneless lamb
  • 1/3 cup lime juice
  • 1 tablespoon grated onion
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon minced garlic
  • 2 tablespoons water
  • 1 1/2 teaspoons olive oil
  • 2 medium onions
  • 1 large green bell pepper, cut into 1-inch pieces
  • 16 mushrooms
  • Cooking spray


  1. Trim fat from lamb; cut lamb into 1 1/4-inch cubes. Place in a shallow dish. Combine lime juice and next 7 ingredients; pour over lamb. Cover and marinate in refrigerator at least 4 hours.
  2. Prepare grill.
  3. Cook 2 onions in boiling water to cover in a saucepan 10 minutes. Drain; cut each onion into 4 wedges. Remove lamb from marinade, reserving marinade. Place marinade in a saucepan, and bring to a boil. Remove from heat. Thread lamb, onion, green bell pepper, and mushrooms onto 8 (10-inch) skewers.
  4. Place kebabs on grill rack coated with cooking spray; grill, covered, 13 to 15 minutes or until lamb is done, turning and basting frequently with reserved marinade.
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