🥩 5 Ways to Make Lamb Shish Kebab at Home

Each recipe uses:

• 500g lamb shoulder or leg, cut into cubes

• 2 tbsp Baharat Lamb Shish Seasoning

• Optional flavour boost: 1 grated onion, 1 minced garlic clove, 1 tbsp plain yogurt or olive oil

• Marinate for at least 2 hours (or overnight for max flavour)

Serving suggestions:
Serve with rice, flatbread, or keep it low carb with a fresh salad.

🔥 1. Oven-Baked Lamb Shish

You’ll need:

• 500g lamb shoulder or leg, cut into cubes

• 2 tbsp Baharat Lamb Shish Seasoning

• Optional: 1 grated onion, 1 minced garlic clove, 1 tbsp plain yogurt or olive oil

• Wooden skewers (soaked in water for 30 minutes)

• Baking tray + foil

Steps:

1. Mix lamb with seasoning and optional ingredients.

2. Marinate for at least 2 hours.

3. Soak wooden skewers in water for 30 minutes.

4. Thread lamb onto skewers and place on a foil-lined tray.

5. Bake at 200°C (fan) for 20–25 mins, turning once.

6. Grill for 2 mins at the end for extra char if you like.

Tasty, tender and just as good as your local kebab shop.
Serve with rice, flatbread or a fresh salad.

🥘 2. Pan-Seared Lamb Shish

You’ll need:

• 500g lamb shoulder or leg, cut into cubes

• 2 tbsp Baharat Lamb Shish Seasoning

• Optional: 1 grated onion, 1 minced garlic clove, 1 tbsp plain yogurt or olive oil

• 1 tbsp oil for frying

Steps:

1. Mix lamb cubes with seasoning and optional extras.

2. Marinate for at least 2 hours.

3. Heat oil in a pan over medium-high heat.

4. Cook lamb in batches for 6–8 mins, turning until browned and cooked to your liking.

Quick and flavour-packed with minimal effort.
Serve in wraps, over rice or with a chopped salad.

🌬️ 3. Air Fryer Lamb Shish

You’ll need:

• 500g lamb shoulder or leg, cut into cubes

• 2 tbsp Baharat Lamb Shish Seasoning

• Optional: 1 grated onion, 1 minced garlic clove, 1 tbsp plain yogurt or olive oil

Steps:

1. Mix lamb cubes with seasoning and optional ingredients.

2. Marinate for at least 2 hours.

3. Add cubes to the air fryer basket, or thread onto MeatSkewers if they fit.

4. Air fry at 190°C for 14–16 mins, shaking or turning halfway.

Tender and crispy — all from the air fryer.
Serve with rice, flatbread or salad for a balanced plate.

🔥 4. BBQ Lamb Shish on MeatSkewers

You’ll need:

• 500g lamb shoulder or leg, cut into cubes

• 2 tbsp Baharat Lamb Shish Seasoning

• Optional: 1 grated onion, 1 minced garlic clove, 1 tbsp plain yogurt or olive oil

• Metal MeatSkewers

• BBQ grill or oven

Steps:

1. Mix lamb with seasoning and optional ingredients.

2. Marinate for at least 2 hours.

3. Thread lamb onto MeatSkewers.

4. Grill over medium-high BBQ heat for 4–5 mins per side.
   Or bake in the oven at 200°C for 20–25 mins.

5. Rest before serving.

The smoky flavour works perfectly with lamb.
Great with rice, grilled veg or salad.

🗡️ 5. Lamb Shish on a MeatSpike (Vertical Style)

You’ll need:

• 500g lamb shoulder or leg, cut into cubes

• 2 tbsp Baharat Lamb Shish Seasoning

• Optional: 1 grated onion, 1 minced garlic clove, 1 tbsp plain yogurt or olive oil

• MeatSpike

• Oven or BBQ with lid

Steps:

1. Mix lamb with seasoning and optional ingredients.

2. Marinate for at least 2 hours.

3. Pack lamb cubes tightly onto the MeatSpike, shaping into a vertical stack.

4. Stand it upright in a heatproof dish (oven) or directly in the BBQ.

5. Cook at 180°C in the oven for 25–30 mins, or on the BBQ with lid closed until cooked through.

6. Let it rest, then slice thinly from the outside.

A bold and authentic Turkish-style method made easy at home.
Serve with rice, flatbread or fresh salad for a full meal.

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