Lamb Shish Kebab from Uni Kebab features tender, marinated lamb chunks grilled to perfection, served with vibrant bell peppers and onions, offering a smoky aroma and a juicy, flavorful bite.
Equipments
- Chef’s knife
- Cutting board
- Mixing bowl
- Skewers (metal or wooden)
- Grill (charcoal, gas, or electric)
- Tongs
- Basting brush
- Plate or serving platter
Ingredients
- 1.5 lb (680g) lamb leg or shoulder, cut into 1-inch cubes
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 large red onion
- 3 tablespoons olive oil
- 2 tablespoons plain yogurt
- 2 tablespoons lemon juice
- 4 garlic cloves
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Selecting fresh lamb leg or shoulder is crucial for tenderness and flavor in your shish kebabs. Use a mix of red, green, and yellow bell peppers for a colorful, vibrant dish. The marinade combines olive oil, yogurt, and lemon juice to tenderize the meat while imparting a tangy taste. Garlic, paprika, ground cumin, coriander, dried oregano, salt, and black pepper create the signature smoky and aromatic profile. Your homemade Lamb Shish Kebab from Uni Kebab copycat menu will capture the juicy, flavorful essence of the original.
Instructions
- Instructions:
- Soak wooden skewers in water for 30 minutes if using.
- Chop lamb into 1-inch cubes.
- Cut bell peppers and onion into 1.5-inch pieces.
- Mince garlic cloves.
- In a mixing bowl, combine olive oil, yogurt, lemon juice, minced garlic, paprika, cumin, coriander, oregano, salt, and black pepper.
- Add lamb cubes to the marinade, mix well to coat, cover, and refrigerate for 2-4 hours.
- Preheat grill to medium-high heat.
- Thread marinated lamb, bell peppers, and onion pieces onto skewers alternately.
- Brush skewers with olive oil if desired.
- Grill kebabs for 10–12 minutes, turning every few minutes, until lamb is browned and cooked through.
- Transfer skewers to a serving platter.
- Let rest for 2 minutes before serving.
Substitution
Lamb Shish Kebab from Uni Kebab copycat menu relies on lamb leg or shoulder for optimal tenderness and flavor, but you can substitute with beef or chicken if preferred. If skewers are unavailable, use a grill basket to prevent smaller pieces from falling through the grates while cooking. When grilling indoors, an electric grill or cast-iron grill pan ensures even heat distribution and a smoky taste. You can replace fresh bell peppers with frozen, although fresh ones retain better texture and color after grilling. Your yogurt marinade tenderizes the meat and adds creaminess, but sour cream or buttermilk are suitable alternatives if needed.
Tips
Ensure the lamb cubes are uniformly cut into 1-inch pieces to guarantee even cooking and tenderness throughout. Soaking wooden skewers for 30 minutes prevents them from burning on the grill, maintaining the integrity of your kebabs. When marinating, refrigerate for at least 2 hours to deeply infuse flavors and enhance juiciness. Use tongs to turn the kebabs every few minutes while grilling at medium-high heat to achieve a perfect smoky aroma and avoid burning.
Nutritions
Lamb Shish Kebab from Uni Kebab provides a rich source of high-quality protein essential for muscle repair and growth. The lamb supplies important nutrients such as iron, zinc, and vitamin B12, which support immune function and energy metabolism. Bell peppers contribute antioxidants like vitamin C and beta-carotene, enhancing your overall nutrient profile and immune health. When you prepare this meal using olive oil and yogurt in the marinade, you also boost healthy fats and probiotics, promoting heart health and digestion.
Storage
Store leftover Lamb Shish Kebab in an airtight container within your refrigerator to maintain its tenderness and smoky flavor for up to 3 days. Wrap skewers in aluminum foil or plastic wrap to prevent moisture loss and preserve the vibrant colors of bell peppers and onions. Reheat kebabs gently on a grill or oven to retain their juicy, flavorful bite before serving.
Variation or Alternatives
You can substitute lamb leg with beef sirloin or chicken thighs for a different protein option while maintaining juiciness. Swap plain yogurt with coconut milk to add a subtle sweetness and creaminess to the marinade. Instead of grilling, try cooking kebabs under a broiler or on a grill pan indoors to achieve a similar charred effect. For extra flavor, marinate the lamb overnight and add fresh herbs like mint or parsley just before serving.
Allergies
Lamb Shish Kebab contains yogurt, which may pose a risk for those with dairy allergies or lactose intolerance. The presence of spices like paprika, cumin, and coriander could trigger allergic reactions in sensitive individuals. If you have specific food allergies, carefully review the ingredients to ensure your safety while enjoying this flavorful dish.
Why this recipe?
Lamb Shish Kebab from Uni Kebab restaurant is praised for its tender, marinated lamb pieces grilled to perfection, delivering rich and authentic Middle Eastern flavors. The use of fresh herbs, spices, and high-quality meat ensures a juicy and aromatic experience that keeps customers coming back. Trying to make a copycat version allows you to enjoy the same savory taste at home while customizing the marinade and ingredients to suit your preferences. This dish's perfect balance of smoky, savory, and slightly charred flavors makes it a standout choice on the menu.