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+ servings

Andy Dabbakian’s Shish Kebab

Tender cubes of marinated lamb, grilled over hot coals. Perfect for a celebratory picnic.
Prep Time 20 mins
Cook Time 10 mins
Marinating 1 d
Total Time 1 d 30 mins
Course Main Course
Servings 4 people


  • Grill or a Shish Kebab Machine


  • ½ leg of lamb (boned and cubed into 1 ½ inch pieces)
  • 1 onion (medium, sliced)
  • tbsp olive oil
  • 3 ounces tomato paste
  • salt and pepper to taste


The Day Before

  • Place cubed meat into a large mixing bowl. Add the onions, oil, coriander, vinegar, tomato paste, salt and pepper. Mix well. Cover and refrigerate overnight. Be sure to toss the meat mixture periodically to redistribute the ingredients.

Day of Grilling

  • Mix meat once more before placing meat on the skewers.
  • Broil over charcoal fire; skewers should be turned frequently at the start to sear the outside of the meat, retaining natural juices.
  • When the tips of the meat cubes take on a well-roasted appearance, remove from fire.


Andy’s Notes:
1. Your own taste and practice will tell you how long to keep the meat over the charcoal. If the skewers are held 5 to 6 inches over the hot coals, the following rule of thumb will prove satisfactory:
Rare: 10 minutes
Medium rare: 15 minutes
Well-done: 20 minutes
2. For interesting variations, you may alternate pieces of green pepper, large mushroom caps, and firm, small tomatoes between the meat cubes.
Tried this recipe?Let us know how it was!