10 sizzling summer kebab recipes

From vibrant veggie kebabs to mouthwateringly meaty skewers, our gorgeous recipes are all you need to have a sizzling summer.

Lamb kebabs with pickled carrot and mint yogurt
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Lamb kebabs with pickled carrot and mint yogurt

Full of flavour and quick-to-make, these lamb skewers are the answer when you’re craving bold flavours. Paired with pickled carrots and a minted yogurt, this Greek kebab recipe is fresh yet satisfying. We'd recommend using diced lamb, as it's the best cut of meat for grilling over high heat.

  1. Place the lamb, chopped rosemary, half the chopped garlic and 2 tbsp of the olive oil in a bowl, season well with salt and pepper and mix well with your hands. Push the lamb onto skewers, cover and set aside. Heat a griddle pan on a high heat with 1 tbsp olive oil and, when very hot, cook the courgettes for 1-2 minutes on each side or until there are clear black griddle lines. Remove from the pan.
  2. Place the carrot and onion in a bowl, add vinegar, sugar and a little salt and pepper, and toss together. Place the yogurt, mint (if using) and remaining garlic in another bowl, stir to combine and season to taste.
  3. Reheat the griddle pan on a high heat, add the lamb skewers to the pan and cook for 8 minutes, turning halfway through. Heat another large frying pan on a high heat and warm each tortilla wrap for 30 seconds on each side until they start to brown.
  4. Fill each tortilla with the lamb pieces, courgette, pickled carrot, mint yogurt and spinach leaves and roll up and serve.

Tip: Marinating the lamb for 2-3 hours before cooking will intensify the flavours. You can even marinate it in the fridge overnight.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

View full recipe details
  • Ingredients
  • 600g (1 1/4lb) diced lamb leg
  • 2-3 rosemary sprigs, leaves finely chopped
  • 2 garlic cloves, finely chopped
  • 3 tbsp olive oil
  • 1 courgette, thinly sliced lengthways
  • 1 carrot, coarsely grated
  • 1/2 red onion, finely sliced
  • 2 tbsp white wine vinegar
  • 1 tsp sugar
  • 200g (7oz) Greek yogurt
  • 2 tbsp fresh mint, finely chopped (optional)
  • 4 tortilla wraps
  • 100g (3 1/2oz) baby spinach leaves
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