Lamb Shish Recipe

Trim and Cube

Trim excess fat and silver skin from the lamb. Cut into uniform 1 to 1.25-inch (2.5–3 cm) cubes so pieces cook evenly.

Prepare Marinade

In a bowl combine Greek yogurt, 3 tbs olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, black pepper, cinnamon, kosher salt and chili flakes if using. Whisk until smooth.

Marinate Lamb

Add lamb cubes to the marinade and toss to coat thoroughly. Cover and refrigerate at least 2 hours, preferably 6–12 hours. For best flavor and tenderness, marinate overnight (up to 24 hours). Stir the lamb once during marination to redistribute marinade.

Bring to Room Temperature

About 30–45 minutes before grilling, remove lamb from refrigerator and let come to room temperature while keeping covered to avoid drying.

Prepare Grill

Light a charcoal grill and let coals burn until covered with white ash and you have a medium-high zone (direct heat) for searing and a slightly cooler zone for finishing. If using gas, preheat to medium-high (about 230–260°C / 450–500°F). Clean and oil the grates.

Skewer the Lamb

Thread the marinated lamb onto skewers, leaving a little space between pieces so heat circulates and they cook evenly. If using wooden skewers, ensure they were soaked in water at least 30 minutes.

Sear Over Direct Heat

Brush the grill grates lightly with oil or brush lamb pieces with the remaining 2 tbs olive oil. Place skewers directly over the hottest part of the grill. Sear for 2–3 minutes per side, rotating to develop an even char and color. Aim for a deep golden-brown exterior but not burnt.

Finish Over Indirect Heat

Move skewers to the cooler part of the grill (indirect heat) and continue cooking for another 3–6 minutes, turning once, until internal temperature reaches 60–63°C (140–145°F) for medium-rare to medium, or cook longer to desired doneness. Total cook time typically 8–12 minutes depending on cube size and grill temperature.

Rest and Finish

Transfer skewers to a clean platter. Optionally brush with 1 tbs butter for extra gloss and flavor. Tent loosely with foil and rest 5 minutes to let juices redistribute.

Serve

Sprinkle chopped fresh parsley over the lamb, season lightly with finishing salt to taste, and serve with lemon wedges to squeeze over. Serve immediately.