David Scott AllenLambMain CourseProvencal RecipesTaste: Food & Drink

Easy Grilled Lamb Kebabs

When it comes to making kebabs, there are very few culinary rules, other than you need some skewers, meat or fish, and vegetables. The recipe for grilled lamb kebabs (below) is simple to prepare, easy to cook and perfect with a red blend from Gigondas thanks to Provence WineZine.

However, let’s begin by clearing the air in the kitchen (or at the BBQ).

For starters, is it kebab or kabob? It turns out that either is correct. It all depends on where you are. The standard English spelling is kebab, although you occasionally see kabob. Shish kebab is an Anglo-sized variation of şiş (sword or skewer) and kebap (roasted meat dish). In the Middle East and Turkey, kebabs are central to the cuisine, and lamb skewers are traditional, although not the only meat used.

Chunks of meat, or ground meat? Once again, it’s either. Meat, chicken, fish? Again, it’s pretty much anything you want. It’s not the content; it’s a method. Here comes the big one… ingredients mixed on the skewer, or separated?

Enjoy the debate and step-by-step photos.

Grilled Lamb Kebabs

Grilled Lamb Kebabs

Easy to prepare, but allow enough time to marinate before cooking.
Prep Time 20 mins
Cook Time 15 mins
Total Time 1 hr 5 mins
Course Main Dish
Cuisine North American
Servings 6 People

Ingredients
  

  • 2 Lamb Steaks about 2 pounds (1 kilogram)
  • 2 Yellow Bell Peppers
  • 2 Zucchini
  • 8 small Tomatoes or 16 Grape Tomatoes
  • Extra virgin olive oil
  • Lemons for juice and wedges for serving
  • Salt and freshly ground pepper
  • Plain Rice or Rice Pilaf for serving

Instructions
 

  • Trim the lamb steaks and cut them into 1 1/2-inch cubes.
  • Trim the bell peppers, and cut them into 1 1/2-inch squares.
  • Trim the ends from the zucchini, and cut them into 1/2 inch thick discs.
  • Place the ingredients on the skewers being careful not to push them together too tight. (If they are too tight, they will steam rather than grill.)
  • Place the skewers on large rimmed cookie sheets. Drizzle them liberally with olive oil while you turn them. Squeeze fresh lemon juice over the tops, season well with salt and pepper, and let them marinate at room temperature for 30 to 60 minutes.
  • Preheat the BBQ grill — gas or charcoal.
  • When the grill is ready, make sure the meat and vegetables are well coated with oil and lemon juice. Place the meat on the grill first, as it has the longest cooking time. Add the other vegetables a while afterwards, putting them at a slightly cooler place on the grill. Turn the skewers until all ingredients are done - approximately 5-8 minutes.
  • Slide the meat and vegetables off their skewers onto a platter.
  • Garnish with lemon wedges and serve with rice or rice pilaf.

Notes

It's common to find prepared kebabs, in the grocery store, with meat and vegetables alternating on the same skewer. However, it is not practical as the vegetables cook quicker than the meat or fish. It is much better to separate the two as I have done in this recipe.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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