Shish Kebab

  • Serves

    makes 20 Skewers


This lamb kebab is adapted from a recipe in Annisa Helou's Mediterranean Street Food (William Morrow, 2002). This recipe first appeared in our May 2011 issue, with the article The World of Satay.


  • 1 34 lb. lamb shoulder, cut into 1″ cubes
  • 3 tbsp. extra-virgin olive oil
  • 1 tbsp. tomato paste
  • 1 tbsp. minced fresh thyme
  • 12 tsp. paprika
  • 14 tsp. cayenne pepper
  • 14 tsp. ground allspice
  • 14 tsp. ground cinnamon
  • 14 tsp. ground cumin
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium yellow onion, thinly sliced
  • 1 tbsp. ground sumac
  • 24 cherry or grape tomatoes


Step 1

In a bowl, combine lamb, oil, tomato, thyme, paprika, cayenne, allspice, cinnamon, cumin, garlic, salt, and pepper; chill 4 hours. Toss onion, sumac, and more salt in a bowl; let sit 30 minutes.

Step 2

Build a hot charcoal fire in a grill. Thread 4 cubes lamb each onto 14 skewers, and thread 4 tomatoes each on remaining 6 skewers; grill, turning, until charred, about 5 minutes. Serve with onions.

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