lunchdinnerGluten-freeDairy-freeNo added sugar

Middle Eastern Lamb Kabobs

Name: Middle Eastern Lamb Kabobs
Yield: 3 servings
Ingredients: ½ tsp freshly-ground cumin; ¼ cup red wine vinegar; ¼ cup olive oil; 1 tbsp cayenne pepper; 1 tsp salt; 1 tsp freshly-ground black pepper; 1 Tbsp smoked paprika; 4 cloves garlic, smashed and minced; 1 pound (450 g) leg of lamb (shank end), cut into 1½ inch cubes

From Wikibooks CookbookNo reviews yet· 0 commentsMedium0 made it

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Ingredients

Makes

½ tsp freshly-ground cumin
¼ cup red wine vinegar
¼ cup olive oil
1 tbsp cayenne pepper
1 tsp salt
1 tsp freshly-ground black pepper
1 Tbsp smoked paprika
4 cloves garlic, smashed and minced
1 pound (450 g) leg of lamb (shank end), cut into 1½ inch cubes

Ingredients for 3 servings (605 g) · the original recipe

Method

1
Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight to marinate.
2
The next day, drain lamb and discard marinade.
3
Thread 4 lamb cubes onto one skewer. Repeat until all lamb has been skewered.
4
Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare.
Grill or barbecue
5
Serve warm with couscous.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.