How To Make Lebanese Lamb Shish Kebabs
How To Make Lebanese Lamb Shish Kebabs is a easy Lebanese recipe that serves 4. 500 calories per serving. Recipe by Henrys HowTos on YouTube.
Prep: 15 min | Cook: 5 min | Total: 30 min
Cost: $23.35 total, $5.84 per serving
Ingredients
- 0.5 kg Lamb Backstrap (diced into 1‑inch cubes; can substitute beef sirloin)
- 0.5 tsp Salt (kosher or table salt)
- 0.25 tsp Black Pepper (freshly ground)
- 1 tsp Dry Oregano (dried oregano)
- 0.5 tsp Red Sumac (adds tangy flavor; extra for garnish)
- 2 tbsp Lemon Juice (freshly squeezed)
- 3 tbsp Olive Oil (extra‑virgin preferred)
- 4 pieces Lebanese Bread (Pita) (soft flatbread for wrapping)
- 1 medium Tomato (sliced)
- 1 small Cucumber (sliced)
- 0.5 medium Red Onion (thinly sliced)
Instructions
Dice the Lamb
Cut the lamb backstrap into uniform 1‑inch cubes so they cook evenly on the grill.
Time: PT5M
Prepare the Marinade
In a mixing bowl combine 0.5 tsp salt, 0.25 tsp black pepper, 1 tsp dry oregano, 0.5 tsp red sumac, 2 tbsp lemon juice, and 3 tbsp olive oil. Whisk until blended.
Time: PT5M
Marinate the Lamb
Add the diced lamb to the bowl, toss to coat every piece, cover with cling wrap, and refrigerate for at least 4 hours or overnight for maximum flavor.
Time: PT0M
Skewer the Lamb
Remove the lamb from the fridge and thread the cubes onto long metal skewers, leaving a small gap between pieces.
Time: PT5M
Preheat the Grill
Heat the grill or grill pan to medium‑high heat.
Time: PT5M
Temperature: medium‑high
Grill the Kebabs
Place the skewers on the grill. After 30 seconds, flip them, then flip every 30 seconds. Continue for 4‑5 minutes total, until the meat is tender and cooked through.
Time: PT5M
Temperature: medium‑high
Warm the Bread
Place a piece of Lebanese bread on the grill for 10‑15 seconds, just until warm and slightly toasted, then remove.
Time: PT1M
Temperature: medium‑high
Assemble the Wrap
Lay the warm bread flat, arrange the grilled lamb pieces on top, sprinkle a pinch of extra red sumac, add sliced tomato, cucumber, and red onion, then fold or roll the bread into a wrap.
Time: PT2M
Serve
Serve the kebab wraps immediately. Optional: drizzle with yogurt sauce or serve alongside rice or salad.
Time: PT0M
Nutrition Facts
- Calories
- 500
- Protein
- 25 g
- Carbohydrates
- 30 g
- Fat
- 30 g
- Fiber
- 4 g
Dietary info: Gluten (bread), Dairy‑free, High‑protein
Ingredient Substitutions
- Instead of Lamb Backstrap: Beef Sirloin, Lamb Tenderloin
- Instead of Salt: Sea Salt
- Instead of Dry Oregano: Italian seasoning
- Instead of Red Sumac: Lemon zest
- Instead of Lemon Juice: Lime juice
- Instead of Olive Oil: Vegetable oil
- Instead of Lebanese Bread (Pita): Flatbread, Naan
- Instead of Red Onion: White onion
Equipment Needed
- Mixing Bowl
- Whisk or Spoon
- Plastic Cling Wrap
- Metal Skewers (long)
- Grill or Grill Pan
- Tongs
- Knife
- Cutting Board
- Plate for Serving
Critical Steps — Do Not Skip
- Marinating the lamb for at least 4 hours
- Threading the meat onto skewers without crowding
- Flipping the kebabs every 30 seconds for even cooking
- Warming the Lebanese bread just enough to absorb juices
Chef Tips from the Video
- Let the grilled kebabs rest for 2‑3 minutes before assembling to allow juices to redistribute.
- A final drizzle of extra‑virgin olive oil over the assembled wrap adds richness.
- For extra smoky flavor, use a charcoal grill instead of a gas grill.
Troubleshooting
Kebabs are dry after grilling.
Do not over‑cook; keep grilling time to 4‑5 minutes and flip frequently. Marinate for the full 4‑hour period to retain moisture.
Meat sticks to the grill.
Ensure the grill is hot before adding kebabs and lightly oil the grill grates. Use metal skewers that are well‑oiled.
Bread becomes soggy.
Warm the bread only briefly (10‑15 seconds) and serve immediately so it absorbs juice without getting mushy.
Storage
Refrigerator: Store cooked kebabs in an airtight container for up to 3 days.
Freezer: Freeze uncooked, marinated lamb (in sealed bag) for up to 2 months; thaw before grilling.
Room temperature: Bread can be kept at room temperature for 1‑2 days in a paper bag.
Make-Ahead Tips
- Marinate the lamb a day ahead and keep it refrigerated.
- Skewer the meat after marinating and store the skewers covered in the fridge; grill when ready.
- Prepare sliced vegetables in advance and keep them in a sealed container.
Frequently Asked Questions
What is the cultural significance and history of Lebanese Lamb Shish Kebabs in Lebanese cuisine?
Lamb kebabs, known as shish taouk or kebbeh, are a staple of Lebanese street food and family gatherings. Grilling marinated meat over open flame reflects the Levant’s love for smoky, aromatic dishes and dates back centuries to Bedouin cooking traditions.
What are the traditional regional variations of Lebanese Lamb Shish Kebabs across the Levant?
In coastal Lebanon, kebabs are often served with garlic‑yogurt sauce, while inland versions may use more sumac and serve the meat over rice. Some regions add pine nuts or pomegranate molasses for a sweet‑sour twist.
How is Lebanese Lamb Shish Kebabs traditionally served in Lebanon?
Traditionally the kebabs are placed on warm Lebanese pita, sprinkled with sumac, and accompanied by fresh tomatoes, cucumbers, onions, and sometimes a drizzle of tahini or yogurt sauce. They are often eaten as a handheld wrap.
During which celebrations or occasions are Lebanese Lamb Shish Kebabs commonly enjoyed?
Lamb kebabs are popular at family picnics, Ramadan evenings, and outdoor gatherings such as weddings and festivals, where grilling outdoors is part of the celebration.
What authentic ingredients give Lebanese Lamb Shish Kebabs their distinctive flavor?
Key authentic ingredients are fresh lemon juice, extra‑virgin olive oil, dried oregano, and especially red sumac, which adds a tangy, citrusy note unique to Levantine cuisine.
What other Lebanese dishes pair well with Lebanese Lamb Shish Kebabs?
Serve the kebabs alongside tabbouleh, fattoush salad, or a side of rice pilaf. A dollop of garlic‑yogurt sauce or a drizzle of tahini also complements the smoky meat.
What are the most common mistakes to avoid when making Lebanese Lamb Shish Kebabs?
Common mistakes include over‑marinating (which can make the meat mushy), overcrowding the skewers, and grilling too long, which dries the lamb. Flip every 30 seconds and watch for a light char.
Why does this recipe use a short 30‑second flip interval instead of cooking the kebabs on one side for several minutes?
Frequent flipping ensures even heat exposure, prevents the exterior from burning while the interior stays raw, and helps lock in juices, giving the kebabs a tender, uniformly cooked texture.
Can I make Lebanese Lamb Shish Kebabs ahead of time and how should I store them?
Yes. Marinate the lamb up to 24 hours ahead, keep it refrigerated, and skewer just before grilling. Cooked kebabs can be stored in an airtight container in the fridge for up to 3 days and reheated briefly on the grill.
What texture and appearance should I look for when the Lebanese Lamb Shish Kebabs are done?
The meat should be lightly charred on the outside, still pink‑red in the center, and feel tender when pierced with a fork. An internal temperature of about 145 °F indicates medium doneness.
What does the YouTube channel Henrys HowTos specialize in?
The YouTube channel Henrys HowTos focuses on clear, step‑by‑step cooking tutorials for a wide range of dishes, emphasizing practical tips for home cooks and quick, approachable recipes.
How does the YouTube channel Henrys HowTos' approach to Lebanese cooking differ from other Middle Eastern cooking channels?
Henrys HowTos presents Lebanese recipes with minimal equipment, concise timing, and a focus on everyday home kitchens, whereas many other channels often use professional‑grade tools or elaborate plating.
Last updated: September 3, 2026
