Spicy Lamb Fajitas Kebab Recipe for a Crowd

This easy spicy lamb fajitas kebab recipe for a crowd is perfect if you’re entertaining guests. Part Mexican fajita, part Middle Eastern kebab and part over the top extravagant, this recipe, in collaboration with Try Lamb, Love Lamb, can be ready in just three hours!

Introducing… the spicy lamb fajitas kebab!

What comes to mind when you think of Scottish street food? Something that’s eaten, perhaps, en route home after catching a comedy show at the Edinburgh Fringe Festival. A curry? A kebab? A chippie?

Scots do love their kebabs, and so this month I’ve teamed up with Try Lamb, Love Lamb to share a recipe that has that street food factor, but is easy enough to make at home if you’re entertaining guests.

Introducing… the spicy lamb fajitas kebab!

This creation is part Mexican fajita, part Middle Eastern kebab, and 100% party food for a crowd.

It’s remarkably easy to make too, with very little prep. Just whip up the marinade, and thread your marinated lamb onto skewers before roasting for an hour and a half.

Serve with all your favourite fajita toppings.

Ingredients needed for this lamb fajitas recipe

• 2 kg lamb leg steaks
• 1 tbsp caster sugar
• 2 tbsp sea salt
• 1 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp cayenne pepper
• 2 tbsp ground cumin
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 120 ml lime juice
• 3 large onions 

How to make lamb fajitas for a crowd

1. Mix together your dry ingredients for the marinade in a large bowl.
2. Add the lime juice and whisk until combined.
3. Cut your lamb leg steaks into quarters.
4. Coat the cut lamb in the marinade and refrigerate for a half an hour.
5. Meanwhile, preheat your oven to 150 C/ 140 C fan and arrange three onion halves on a sheet of baking paper. Insert three wooden skewers near the inside edge of each onion.
6. Place the marinaded lamb onto the skewers, and use another onion half to keep everything in place. Bake for 90 minutes.

This is a rather impressive tower of lamb, isn’t it! You could switch things up a bit more if you wanted and use three different types of lamb – lamb leg steaks, lamb loin and lamb shoulder steak. Just ask your butcher to trim the cuts into 1 cm thick slices.

Lamb leg steaks – a versatile lamb cut

Lamb leg steaks are an incredibly versatile cut of lamb. They’re super quick and easy to cook too, and as they are a leaner lamb cut (compared to, say, the fattier lamb shoulder steaks), they make for a rather flavoursome lamb fajitas kebab.

What to serve with lamb fajitas

• sauteed red, green and yellow peppers
• sauteed sliced onions
• guacamole
• salsa
• soured cream
• fresh coriander leaves
• lime wedges
• corn or wheat tortillas

The Try Lamb, Love Lamb Campaign

Lamb is an incredibly delicious and versatile ingredient. It’s easy to grow, too, thriving in European pastures.

Try Lamb was created to showcase the ease and versatility with which lamb could be incorporated into family meals. I and a team of other foodies and home cooks have been regularly sharing lamb recipes with our followers, in collaboration with Try Lamb, in hopes that we will help inspire you to give lamb a try. Trust me, you’ll love it!

You can find out more about lamb by visiting the Try Lamb website and following them on Instagram and Facebook for regular updates.

Lamb Fajitas Recipe for a Crowd

This lamb fajitas recipe for a crowd is perfect if you’re entertaining guests. Part Mexican fajita, part Middle Eastern kebab and part over the top extravagant, this recipe, in collaboration with Try Lamb, Love Lamb, can be ready in just three hours!

4.75 from 4 votes

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Course: Main Dish

Cuisine: Mexican

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Marinating Time: 30 minutes

Servings: 15 people

Calories: 399kcal

Author: Elizabeth

Ingredients

• 2 kg lamb leg steaks
• 1 tbsp caster sugar
• 2 tbsp sea salt
• 1 tbsp freshly ground black pepper
• 2 tbsp smoked paprika
• 1 tbsp cayenne pepper
• 2 tbsp ground cumin
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 120 ml lime juice
• 2 onions

Instructions 

• Combine all the dry marinade ingredients together in a large bowl. Add the lime juice and whisk well.
• Cut the lamb leg steaks into quarters and add to the marinade. Stir to coat well and marinate in the fridge for half an hour.
• Preheat your oven to 150 C/ 140 fan and line a tray with baking paper.
• Cut your onions in half, and arrange three of the halves in the centre of the baking tray. Insert a wooden skewer into each onion, slightly towards the bottom edge of each onion.
• Thread your marinaded lamb pieces on to each of the three wooden skewers, until the tower reaches about two inches from the top. Use another onion half to secure the end. Tie triple lamb skewers together with some butchers string for extra support, if desired.
• Roast in the centre of the oven for 90 minutes.
• Serve with your favourite toppings!

Video

Nutrition

Calories: 399kcal | Carbohydrates: 5g | Protein: 23g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 97mg | Sodium: 1013mg | Potassium: 391mg | Fiber: 1g | Sugar: 2g | Vitamin A: 625IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 3mg

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

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This is a sponsored recipe post in collaboration with Try 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.