In collaboration with Tasty, Easy Lamb.
Every now and again the sun comes out in Shetland and it’s all systems go to make the most out of it while it lasts. I confess I don’t live on this wild and remote island archipelago for its Mediterranean-style weather. Most of the time it’s windy and overcast, but when the sun comes out and that wind dies down we are reminded of why we choose to call these islands home.
These lamb souvlaki skewers were created for such occasions. We’ve got a rather nifty BBQ (picked up on offer at our local supermarket last summer) which can relocate to the nearest sandy beach, no problem, and these skewers are super easy to prep and assemble on site, unlike many BBQ recipes.
First, you need to make your marinade and coat your cubed lamb shoulder with it. Ideally, it should be left overnight to marinade in the fridge, but if you’re planning a BBQ later on in the afternoon prepping it by midday would be sufficient.
Cut your red pepper into bite sized pieces and pop them into a container, and quarter your red onions, leaving them unpeeled and keeping the roots on to hold them together. This makes it a lot easier to halve the onion segments and add them to the skewer when assembling at the beach.
Don’t forget to soak your skewers for at least twenty minutes too, so they don’t burn, and bring a serving tray to lay your assembled skewers on. Brush any remaining marinade over the onion and red pepper and get cooking!
Lamb skewers take between 12-16 minutes to cook, and remember to turn them frequently so that they don’t burn.
Serve your lamb skewers once they’ve rested for five minutes after cooking with some flatbread, salad and a dollop of plain natural yoghurt. You could, if you want, prepare a yoghurt garlic dip by adding a few finely chopped garlic cloves to the yoghurt, but for portability issues, it’s just easy enough to pick up a small tub of yoghurt and keep it in a chiller until needed.
Ready made flatbreads work just fine if you’re short of time, but I do have a rather fantastic recipe for flatbreads in my East Coast Style Donair Kebab recipe if you fancy making your own. It’s definitely worth the effort to make your own.
The perfect beach dinner, no? What’s your favourite beach BBQ recipe? Let me know in the comments!
For more lamb recipe inspiration visit the Tasty Easy Lamb website, and follow them on Facebook, Twitter or Instagram.
| Servings | Prep Time | Cook Time | Passive Time |
| 4people | 20minutes | 15minutes | 4hours |
| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time | Passive Time |
| 15minutes | 4hours |
- 1 kg lamb shoulder cubed
- 6 tbsp olive oil
- 4 garlic cloves finely chopped
- 1 lemon juice only
- 0.5 tsp dried oregano
- 1 tsp smoked paprika
- 0.5 tsp cumin seeds coarsely ground
- 0.5 tsp coriander seeds coarsely ground
- 0.5 tsp freshly ground black pepper
- 2 red bell peppers cut into 1.5 inch pieces
- 3 red onions quartered
- 12 wooden skewers soaked in water 20 minutes
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Ingredients
Servings: people
Units:
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- Combine the olive oil, garlic, lemon juice and spices in a bowl and add the cubed lamb shoulder. Coat the lamb well, cover and leave to marinade for as long as you can, ideally overnight, but at least for four hours.
- To assemble the skewers alternate the cubed, marinated lamb (3-4 pieces per skewer) with red bell pepper and half of a quartered onion (about 3 layers). Arrange on a platter until ready to cook, brushing any remaining marinade over the skewers.
- BBQ for 12-16 minutes, turning frequently until cooked to the desired doneness. Leave the skewers to rest for five minutes before eating.
- Serve with flatbread, salad and plain natural yogurt, if desired.
OTHER LAMB RECIPES YOU MIGHT LIKE
BBQ Lamb Leg Steaks with Harissa & Mint
15-Minute One-Pan Lamb & Quinoa Midweek Supper
Street Food: Brazilian-Style Lamb Kibe
Chilean-inspired Lamb Burgers with Pebre & Marraqueta Buns
Brazilian-inspired Lamb Feijoada with Mango Salsa
Slow Cooker Lamb Chilli with Pasilla Peppers
Argentine-inspired Lamb Chops with Chimichurri
Lamb Casserole with Ale
Pistachio & Orange Crusted Mini Roast
Mediterranean-inspired BBQ Koftas, Couscous Salad & Baharat Yogurt Dip
Slow-cooked Shetland Lamb Casserole with Creamy Herbed Polenta
Pastitsio – Greek Macaroni Pie
Moroccan-inspired Slow-cooked Lamb
SHOP THIS POST
Portable Charcoal BBQ
Bamboo SkewersÂ
This is a commissioned recipe for Tasty, Easy Lamb, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Aimee Geroux says
I have never tried lamb but my better half loves it. Might have to try these for our next BBQ!
Alayna says
I need to stop looking at recipes when I’m hungry. These look delicious!
Misty Nelson Dawn says
Wow, It really looks delicious and I would love to try this I haven’t tried cooking my own lamb. Glad you share this
Enricoh Alfonzo says
se manifique views and vibes! i love your photo journal and descriptions. i love grilling
ErinnS says
The lamb looks delicious. Thank have never prepared my own lamb but this recipe makes me want to head tomorrow to find the sales
Carol Cassara says
There’s nothing like bbq skewers for the summer! It’s one of the types of food that you’d love to see in gatherings and picnics during this season. This looks so good!
E H says
This food instantly brings memories of my childhood, and my father making kabobs for us at home. We didn’t own a proper grill, and would only grill on special occasions, so it was always a special day – I will never forget those flavors.
Terri Beavers says
Those look amazing, you’ve managed to make my tummy rumble. I will have to see if I can get ahold of some lamb and make these for the 4th of July.
Leigh Anne Borders says
These look absolutely delicious! I really love when I can find recipes that are quick and easy.
tara pittman says
I love that you can grill these. My husband is going camping so I just might buy some lamb for him.
Joely Smith says
Love that you served them on flatbread! I am a huge fan of flatbread! I have never had lamb before but if I were ever going to give it a try I would try yours! Looks YUM!
Elizabeth O says
Even though I don’t eat meat, I can appreciate a beautifully prepared dish. That looks magnificent and I bet it was very delicious.
lex says
this is nice, with these steps and guide i can come out with something sweet, i love lamb and to see it go through the heat and come out this good is delight for me and it sure looks yummy.