These Middle Eastern Lamb Shoulder Kebabs are simple to make but wonderful in flavour. Makes 4



1/4 Lamb shoulder cut into 2cm pieces (20 pieces = 5 pieces per kebab)

1 Red onion cut into quarters and quarters halved again for large chunks

8 Dried Apricots


For the marinade

1 Tbsp Olive oil

1 Orange juiced

1/2 tsp honey

2 Garlic cloves crushed or finely grated

1 Tbsp ground coriander

1 Tbsp ground cumin

1 tsp Baharat (Lebanese 7 spice)

1 tsp Za’atar

1 tsp Sumac

1/2 tsp Smoked Paprika

1/2 tsp salt



  • Mix all marinade ingredients together in a large bowl
  • Add lamb pieces and mix through
  • Marinade for 1-4 hours or up to 24 hours
  • Thread meat, onion and apricots onto metal skewers alternating – meat/onion/meat/apricot/meat
  • These are ideally cooked over medium to hot coals, whilst turning every couple of minutes and basting some of the leftover marinade to create caramelisation.It will take approximately 20 mins, but every fire is different therefore a meat thermometer reading 70ºC is far more accurate than exact timings
  • The same principle can be applied for cooking these under a hot grill.Turn and baste frequently to create caramelisation without burning.