Grilled Lamb Shish Kebabs with Sumac Onions

Steps

1. Step 1

   In a large bowl, stir together the yogurt, garlic, olive oil, oregano, lemon juice, salt and pepper. Add the lamb cubes and turn to coat every piece. Cover and refrigerate at least 2 hours, or overnight for the most tender result.

   2 hr, hands-off

   • 2 lb boneless lamb shoulder
   • 3/4 cup plain whole-milk yogurt
   • 5 cloves garlic
   • 2 tbsp olive oil
   • 1 tbsp dried oregano
   • 1 tbsp lemon juice
   • 2 tsp kosher salt
   • 1 tsp black pepper
2. Step 2

   Make the sumac onions: toss the thinly sliced red onion with the sumac, lemon juice and salt in a bowl, squeezing it with your hands for a few seconds to soften. Let it sit at room temperature while you cook, then stir in the parsley just before serving.

   10 min

   • 1 large red onion
   • 1 1/2 tbsp ground sumac
   • 1 tbsp lemon juice
   • 1/2 tsp kosher salt
   • 1/2 cup flat-leaf parsley leaves
3. Step 3

   Cook the rice: bring the rice, water, butter and salt to a boil in a saucepan. Cover, reduce to the lowest heat and cook 15 minutes, then turn off the heat and let it stand, covered, 10 minutes. Fluff with a fork.

   30 min

   • 1 1/2 cups long-grain rice
   • 2 1/4 cups water
   • 1 tbsp butter
   • 3/4 tsp kosher salt
4. Step 4

   Heat the grill to high, about 500°F, with the grate scraped clean and lightly oiled. If using wooden skewers, soak 8 of them in water for 20 minutes.

   10 min · 500°F

5. Step 5

   Toss the bell pepper squares and onion wedges with the olive oil and a pinch of salt. Thread the lamb onto skewers, alternating with pepper and onion, pushing the pieces close but not crushed together. Scrape off any thick clumps of marinade as you go, so it doesn't burn.

   15 min

   • 2 bell peppers (red and green)
   • 1 large red onion
   • 1 tbsp olive oil
   • salt
6. Step 6

   Grill the skewers directly over the fire, turning every 2 to 3 minutes, until the lamb is well charred outside and still pink inside, 8 to 12 minutes total (about 130–135°F in the center of a cube for medium). Move any skewer that flares up to a cooler part of the grill.

   12 min

7. Step 7

   Move the skewers to a platter and let them rest 5 minutes. Warm the flatbreads on the grill for about 30 seconds a side while the lamb rests.

   5 min

   • 4 pieces flatbread or pita
8. Step 8

   Spread the rice on plates or a platter, lay the kebabs on top, pile the sumac onions alongside and serve with the warm flatbread and lemon wedges.

   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026