Lamb Kebab

As the glorious weather in the UK continues, this week we’ve been inspired by dreams of sunning ourselves on Greek islands to bring you a fakeaway recipe for a traditional Lamb Kebab, grilled to perfection on one of our Grills.



For the Meat:

1 Leg of Lamb, de-boned and cubed

2 Tbsp Sweet Paprika

1Tsp Peppercorns

2Tsp Dried Garlic

1 Tbsp Coriander Seed

1 Tbsp Thyme

1 Tsp Oregano

1 Tsp Salt

1 Dried Red Chilli

3 Tbsp Olive Oil


For the Tzatziki:

½ Large Cucumber

2 Cloves Garlic (Crushed)

Few Sprigs Fresh Mint (Finely Chopped)

Juice and zest of 1 lemon

500g Greek Yoghurt


To Serve:

Cherry Tomatoes

Bell Pepper

Red Onion



Prepare the marinade by adding the spices to a pestle and mortar and grinding to a fine powder (alternatively use the Tower Spice Grinder ) Put the cubed meat, spice mix and olive oil into a large bowl and mix together well, then cover and chill. Allow to marinade for at least 2-3 hours, preferably overnight.

Slice the cucumber in half lengthways and remove the seeds, then grate. Place the grated cucumber into a sieve and rest this on top of a bowl. Add some sea salt, give it a stir, and allow to drain overnight in the fridge, stirring occasionally.


Thread the meat onto skewers, and grill on high for 5-6 minutes each side, until cooked through. If you’d like, you can alternate the meat with vegetables such as bell peppers, onions and cherry tomatoes, or you can add them to the kebab raw afterwards.

When the cucumber has drained, spread onto tea towel and pat dry. In a bowl, stir together the yoghurt, cucumber, garlic, mint and lemon juice. Season to taste with salt.

Serve in a toasted pitta.