Lamb Kebab

by Editorial Staff

Numerous unnamed Internet posts about kebabs made of frozen beef, pork marinated in tomato juice, chicken doused with cheap beer, etc. etc. forced me to put important matters aside and publish this recipe. Make another good recipe online …

Summary

Prep Time	15 mins
Cook Time	15 mins
Total Time	12 hrs 30 mins
Course	Main Dish
Cuisine	Middle Eastern

Ingredients

Lamb – 1.4 kg
Bulb onions – 1 pc.
Garlic – 4 cloves
Cilantro greens – 1 bunch
Dried fennel seeds – 0.5 teaspoon
Cumin powder (Indian cumin or Uzbek Zira) – 1.5 teaspoon.
Red hot ground pepper – 2 tablespoons
Wine vinegar (white or red) – 4 tablespoons
Salt to taste

Instructions

Chop the onion into thin half-rings. Chop cilantro finely. Cut the meat into portions, about 2.5×2.5 cm.
In a large enamel or porcelain bowl (bowl), mix all the ingredients together, crush the garlic and sprinkle with salt. Mix thoroughly, making an effort, as if kneading a tough dough. Close the bowl tightly with a lid or plastic. Refrigerate for 12-18 hours.
After marinating, string the lamb pieces onto the skewers, discarding the onions. Squeeze the juice and marinade, squeezing the strung meat in your fist. The pieces of meat should fit very tightly together. In no case should you leave gaps between them – the meat will dry out over the fire.
The only thing that can not worsen the recipe is pineapple cut into thin slices.
The briquette coal fire should be light up one hour before work. The coals should be completely burnt out, covered with light grey ash and give an even heat without a flame.
It is advisable to lay the skewers one to one, leaving no space between them – the meat will be juicier. Turning the skewers around the axis, we ensure that all pieces of meat are baked equally from all sides. This process takes about 15 minutes – the lamb kebab remains juicy and pink inside.

Bon Appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.