Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Shish Kebabs
Cubes of lamb or sirloin marinated in olive oil, garlic, and cumin, skewered with onion and bell pepper and grilled, a Middle Eastern classic.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
In a large bowl, whisk together the olive oil, minced garlic, tomato paste, cumin, coriander, 1.5 tsp kosher salt, and 1 tsp black pepper.
- 2
Add the meat cubes to the marinade, tossing well to coat. Cover and refrigerate for at least 2 hours, or overnight for maximum tenderness.
- 3
If using wooden skewers, soak them in water for 30 minutes. Thread the marinated meat onto the skewers, alternating tightly with chunks of red onion and bell pepper.
- 4
Preheat a gas or charcoal grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
- 5
Place the skewers on the hot grill. Cook for 8-10 minutes total, turning a quarter turn every 2 minutes, until the meat is browned on the outside with a slight char, but remains pink and juicy inside (medium doneness).
- 6
Transfer the kebabs to a platter, tent loosely with foil, and let them rest for 5 minutes before serving with pita and garlic sauce.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving660
Calories
44 g
Protein
8 g
Carbs
50 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Shish kebab is skewered, marinated meat grilled over fire, with the name coming from the Turkish words for skewer and roasted meat, a dish carried across the Middle East by Ottoman cooking. While many cultures grill meat on a stick, the Levantine and Turkish version is defined by a yogurt or oil marinade and the practice of threading meat with onion and pepper between the cubes. The result is meat that stays juicy and lightly charred, eaten off the skewer with bread and salads.
Listahan note
This version marinates cubes of lamb or beef in a yogurt-and-garlic mix to tenderize them, then grills them on skewers with onion and pepper for char and sweetness. It is built for the grill but adapts cleanly to a broiler.
Technique cues
- Cut the meat into even cubes so every piece finishes at the same time and nothing dries out while waiting on the rest.
- A yogurt-based marinade gently tenderizes the meat, so give it at least a few hours but not so long that the surface turns mushy.
- Grill over high direct heat and resist moving the skewers until a crust forms, which is what gives kebabs their signature char.
Kitchen flow
- Parallel prep
- Marinate the meat in the morning, then cut the vegetables and soak wooden skewers while the grill heats.
- Make-ahead
- The meat can marinate up to a day ahead, and skewers can be threaded a few hours before grilling and kept chilled.
- Leftover move
- Slide leftover meat and vegetables off the skewers into a wrap with garlic sauce and pickles for an easy lunch.
- Cleanup rhythm
- Line the marinating bowl or use a zip bag so prep cleanup is just the grill grates and the skewers.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
lamb
the main protein
Purpose: Cubed lamb shoulder stays juicy and tender on the skewer and carries the smoky char beautifully.
Handling: Trim and cut into even 1.5-inch cubes, keeping a little fat for moisture.
Adaptation: Beef sirloin or chicken thigh both work; adjust grilling time for the cut.
yogurt
tenderizing marinade base
Purpose: Yogurt's gentle acidity and enzymes tenderize the meat while keeping it moist on the grill.
Handling: Whisk with garlic, oil, and spices and coat the meat several hours ahead.
Adaptation: A lemon-and-oil marinade works for a dairy-free version, with a shorter soak so it does not toughen the meat.
onion
aromatic and skewer partner
Purpose: Grated onion in the marinade flavors the meat, and chunks threaded between cubes char and sweeten.
Handling: Grate some into the marinade and cut the rest into squares for skewering.
Adaptation: Shallots give a milder, sweeter result on the skewer.
bell pepper
skewer vegetable
Purpose: Peppers add color, sweetness, and a soft-charred contrast to the meat.
Handling: Cut into squares roughly the size of the meat cubes so they cook evenly.
Adaptation: Cherry tomatoes or zucchini chunks work just as well between the meat.
cumin
warm spice in the marinade
Purpose: Cumin and paprika give the meat its earthy, gently smoky seasoning.
Handling: Toast briefly and grind, or use ground, and whisk into the marinade.
Adaptation: A spoon of baharat or seven-spice blend covers the same territory.
Technique notes
- Thread meat and vegetables on separate skewers when possible, since they cook at different rates and you can pull each at its peak.
- Let the grilled skewers rest a couple of minutes before serving so the juices settle back into the meat.
- Brush the skewers with a little of the marinade oil as they cook to keep the surface from drying and to encourage char.
Ingredient swaps
- Weeknight shortcut
- Use pre-cut stew meat and a quick lemon-oil marinade, then cook under the broiler instead of firing up a grill.
- Dairy-free option
- Marinate in olive oil, lemon, and garlic instead of yogurt for the same tenderizing effect without dairy.
- Lighter direction
- Use chicken thigh or breast cubes and load the skewers with extra vegetables to stretch the meat.
Serve alongside
- Vermicelli rice or grilled flatbread
- Fattoush salad
- Garlic toum sauce
- Grilled tomatoes and peppers
- Mint lemonade
- Ayran (salted yogurt drink)
- Pomegranate juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate grilled kebabs for up to 3 days in a sealed container and reheat briefly in a hot pan or low oven to avoid drying them out. Uncooked marinated meat keeps for a day in the fridge before grilling. Cooked kebabs freeze for up to 2 months; thaw overnight and reheat gently.
Equipment
- Metal or soaked wooden skewers
- Grill or broiler
- Mixing bowl or zip bag for marinating
- Tongs
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