Grilled Lamb Shish Kebab (Shashlik) (Edit recipe)

Juicy, full of flavour, and grilled to perfection, these Grilled Lamb Shish Kebab will be a hit at your next cookout.

10 minutes

12 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	712
Fat:	53 g
Carbohydrates:	8 g
Protein:	53 g
Cholesterol:	0 g
Sodium:	374 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 6

Ingredients

For the Onion Garnish

.5 Yellow Onion, medium
1 tsp White Wine Vinegar
1 tsp Parsley, dry

For the Lamb Shish Kebab

3.5 lb Leg of Lamb, boneless, cut into 1” chunks
1 Yellow Onion, medium, thinly sliced
.25 cup White Wine Vinegar
2 Tbsp Avocado Oil
2 tsp dried Oregano
2 tsp Dried Fenugreek Leaves
2 tsp dried Marjoram
2 tsp Ground Cumin, ground
2 tsp Kosher Salt
1 tsp Red Pepper Flakes
2 Bay Leaf, fresh or dried
.5 tsp Ground Fresh Black Peppercorns

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Onion Garnish

In a small bowl, combine the onion, vinegar and parsley. Toss to coat and refrigerate up to 4 hours in advance.

For the Lamb Shish Kebab

In a bowl, combine all of the ingredients and toss to coat. Cover and refrigerate 4 hours to overnight.
Preheat Traeger grill to 475F.
Skewer the lamb pieces and discard the onions, they will burn on the grill. Transfer the kebabs to the grill and cook until grill marks form, around 7 minutes. Flip and cook the other side until grill marks form and the thickest part of the meat registers 140F internal for a medium center, around 4 more minutes. If using a gas or charcoal grill, cook the kebabs over direct, medium-high heat.
Transfer the kebabs to a serving platter and top with the onion garnish.