Lamb Kebabs

Lamb Kebabs

These gorgeous lamb kebabs are so quick to make and are bursting with flavour. All you have to do is make a quick marinade, griddle the meat and serve with pitta and a vibrant fresh salad.

Prep time: 22 minutes

Cook time: 8 minutes

Servings: 4 people


  • 1 x 500g lamb fillets, cut lengthways into 3 x 10cm pieces
  • 1 lemon, juiced (For the salad)
  • 1 red pepper, roughly chopped (For the pepper paste)
  • 1 red onion (For the pepper paste)
  • 2 garlic cloves (For the pepper paste)
  • 4 tsp butter (For the pepper paste)
  • 2 tsp chilli flakes (For the pepper paste)
  • 2 tsp ground coriander (For the pepper paste)
  • 2 tsp ground cumin (For the pepper paste)
  • 2 tsp sumac (For the salad)
  • 1 bunch flat-leaf parsley, chopped (For the salad)
  • 1 cucumber, roughly chopped (For the salad)
  • 4 large white pittas
  • 1 tbsp olive oil
  • 1 x 200g tub houmous
  • 2 tbsp Greek style yogurt (optional)
  • 1 tbsp chilli sauce, to serve (optional)
  • Pickled chilli peppers, to serve (optional)
  • 220g cherry tomatoes, halved (For the salad)
  • 1 red onion, thinly sliced (For the salad)
  • 2 tsp sumac (For the pepper paste)


To make the pepper paste, combine the pepper, onion, garlic, butter and the spices and whizz for 2 minutes, or until smooth.  

Put the lamb in a large bowl and add the pepper paste, rubbing it into the meat until well covered.

Set aside for 10 minutes to marinate.  

Meanwhile, make the salad. Combine the tomatoes, red onion, cucumber and parsley in a large bowl.

Add the sumac and lemon juice; toss to combine. Set aside until needed.  

Preheat a griddle pan. Cook the lamb for 4-6 minutes on each side, until cooked through.

Remove and leave to rest, covered with kitchen foil.

Wipe the griddle clean with kitchen towel.

Brush the pitta with the oil and toast on the griddle for 1-2 minutes, until warmed through.

To assemble, put a piece of lamb on each pitta and top with the salad, a little houmous, yogurt and chilli sauce (if using).

Serve with a pickled chilli pepper on the side, if you like.