🍢 Shish Kebab
Shish kebab is cubes of lamb threaded onto skewers, usually alternating with chunks of bell pepper, onion and tomato, and grilled over hot coals. The meat is marinated with onion juice, oil and spices so it stays juicy inside while the edges char. It is served straight from the skewer with grilled vegetables, herbs and a squeeze of lemon.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g boneless lamb leg, in 3 cm cubes
- 1 onion, grated, plus 1 onion in chunks
- 2 bell peppers, in chunks
- 8 cherry tomatoes
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp ground cumin
- Salt and black pepper
Method
- Mix the lamb with the grated onion, oil, paprika, cumin, salt and pepper; marinate at least 1 hour.
- Thread the meat onto skewers, alternating with pepper, onion chunks and tomatoes.
- Grill over high heat for 8–10 minutes, turning, until charred outside and juicy inside.
- Rest 2 minutes and serve with herbs and lemon.
How to make it lighter
- Trim visible fat from the lamb before cubing.
- Load the skewers with more vegetables and less meat.
- Brush the marinade on lightly: 1 tbsp oil ≈ 120 kcal.
History
The name comes from Turkish şiş, meaning skewer, and kebap, grilled meat. Grilling meat on skewers is ancient across Anatolia, Persia and the Caucasus, and the Turkish shish kebab spread worldwide with Turkish and Middle Eastern restaurants in the 20th century.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Shish Kebab and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →