Greek Lamb Kebabs

Greek Lamb Kebabs

What you do to change this recipe is really up to you. I find it works really well with the ingredients I use, but if you don’t like one of them, swap it for something else.

Makes four large kebabs


  • 1x250g pack lamb neck fillet. I find this cut works really well, and it’s also cheaper than buying lamb cubes. But if you’re feeling flushed, then get the expensive stuff!
  • 3tbsp olive oil
  • 1tsp fresh oregano, chopped
  • 1tsp fresh rosemary, chopped. You could also use mint (probably more authentic) – mine just isn’t growing yet.
  • Half a mild red chilli, finely chopped
  • 1/2tsp cumin
  • Zest of a whole lemon, and juice of half of it
  • One clove of garlic, crushed
  • 1/2tsp salt, 1/4tsp freshly ground black pepper
  • Kebab veg of your choice. In this case I’ve gone for cherry tomatoes, yellow bell pepper, onion and mushrooms. Peppers work very well, courgette does too. If you want to spend more, go for Greek Halloumi – it’s a Cypriot cheese that doesn’t melt on the grill. Really, really good on the barbecue. Otherwise, swap ingredients with whatever you prefer.


Greek Lamb Kebabs
Yummy Greek Lamb Kebabs

First, prepare the lamb. It needs to marinade, preferably for 5-6 hours at least. Neck fillet can be a little tough, and the lemon juice in the marinade actually helps to tenderise the meat a little. So, combine the oil with the lemon zest and juice, all of the herbs, cumin, garlic, chilli, salt and pepper. Mix well, then cut your lamb up. Aim to get about twelve pieces – see the picture for a rough guide to size.

Mix the lamb well with the marinade, then cover it with cling film and put it in the fridge. Go to work, or whatever.

Back from work and hungry? Great. The next bit is simple – take your lamb out of the fridge about half an hour before you want to cook it, to let it acclimatise. While it’s doing that, soak four bamboo kebab skewers in cold water (this stops them burning on the grill).

Chop your veg. Everything should be roughly equal size – about an inch cubed. Veg that requires more cooking should be cut smaller, for obvious reasons. You’re finally ready to thread everything onto the skewers – thread the lamb and veg on, in whatever order you prefer. Go for three pieces of lamb per skewer.

When you’re done, use a pastry brush to brush the left over marinade over the veg and lamb. Now go cook on the barbecue! These guys don’t need very long – probably 6-7 minutes, turning once or twice. Serve with a nice cous-cous salad, like the one in the picture. Enjoy.

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