Turkish lamb kebabs recipe

  • Serves 4
  • 22 mins to prepare and 8 mins to cook
  • 694 calories / serving
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These gorgeous lamb kebabs are so quick to make and are packed with flavour. Just make a quick marinade, sizzle the meat in a griddle pan and serve with warm pitta breads topped with lashings of houmous, chilli sauce and a vibrant fresh salad.

  1. To make the pepper paste, combine the pepper, onion, garlic, butter and the spices and whizz for 2 minutes, or until smooth.  
  2. Put the lamb in a large bowl and add the pepper paste, rubbing it into the meat until well covered. Set aside for 10 minutes to marinate.  
  3. Meanwhile, make the salad. Combine the tomatoes, red onion, cucumber and parsley in a large bowl. Add the sumac and lemon juice; toss to combine. Set aside until needed.  
  4. Preheat a griddle pan. Cook the lamb for 4-6 minutes on each side, until cooked through. Remove and leave to rest, covered with kitchen foil.
  5. Wipe the griddle clean with kitchen towel. Brush the pitta with the oil and toast on the griddle for 1-2 minutes, until warmed through.
  6. To assemble, put a piece of lamb on each pitta and top with the salad, a little houmous, yogurt and chilli sauce (if using). Serve with a pickled chilli pepper on the side, if you like.

Tip: The pepper paste can also be mixed with mince to make delicious Turkish-inspired meatballs

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  • Ingredients

  • 1 x 500g lamb neck fillet, cut lengthways into 3 x 10cm (4in) pieces
  • 4 large white pittas
  • 1 tbsp olive oil
  • 1 x 200g tub houmous
  • 2 tbsp Greek style yogurt (optional)
  • 1 tbsp chilli sauce, to serve (optional)
  • pickled chilli peppers, to serve (optional)
  • For the salad

  • 1 x 220g pack cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 1 cucumber, roughly chopped
  • bunch flat-leaf parsley, chopped
  • 2 tsp sumac
  • 1 lemon, juiced
  • For the pepper paste

  • 1 red pepper, roughly chopped
  • 1 red onion
  • 2 garlic cloves
  • 4 tsp butter
  • 2 tsp chilli flakes
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp sumac
  • Energy 2900kj 694kcal 35%
  • Fat 36g 52%
  • Saturates 10g 50%
  • Sugars 13g 15%
  • Salt 1.8g 29%

of the reference intake
Carbohydrate 59.1g Protein 38g Fibre 10.6g


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