Lamb Shish Kebabs with Sumac Onions
Chunks of lamb marinated in lemon, cumin and chilli, grilled on skewers and served with tart sumac onions.
- Time2 hr 30
- LevelEasy
- Costabout £3.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 732kcal
- 20.7gcarbs
- 11.3gof which sugars
- 55gfat
- 22.3gsaturates
- 41.4gprotein
- 7.6gfibre
- 1.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Mix the oil, lemon juice, tomato purée, garlic, cumin, paprika, pul biber and salt in a bowl. Add the lamb and stir to coat. Cover and marinate in the fridge for at least 2 hours, or overnight. If using wooden skewers, soak them in water.
120 min - 2
Thread the lamb on to skewers, alternating with pieces of pepper and onion wedge. Leave the cubes touching but not squashed.
- 3
Toss the sliced onion with the sumac, half the parsley and a pinch of salt. Rub it with your fingers for a minute to soften it, and leave it to sit.
- 4
Heat the barbecue to hot, or a grill pan to high. Cook the skewers for 8 to 10 minutes, turning every 2 minutes, until charred on the edges and cooked to your liking, pink in the centre for medium.
10 min - 5
Rest the skewers for 5 minutes. Mix the tomatoes, cucumber and remaining parsley into a quick salad.
- 6
Serve the lamb on a platter with the sumac onions and salad, and warm flatbreads if you like.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
