Spice Bazaar

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Shish Kabob

Added on
Prep 10 min.
Cooking 15 min.
Total 25 min.
Yield 6-8 Servings

If using lamb, have your butcher cut off the shank end of the leg, bone the rest of the leg, and trim off all fat. Reserve the shank for Grecian Lamb Shanks w/ White Beans or other recipes. If using top sirloin, trim away fat. Cut meat into 1 inch cubes. Place meat in a bowl and add the remaining ingredients. Turn to coat. Refrigerate several hours or overnight, turning occasionally. When ready to cook, skewer meat and grill over hot coals 10 to 20 minutes, until cooked to desired stage.

If desired, marinate chunks of onion, cherry tomatoes or other vegetables with the meat and skewer the vegetables alternately with the meat.

A traditional Shish-kabob dinner includes Syrian Rice, Hummus, Fresh Tomato & Cucumber Salad and Tsatsiki.


  • 1 Leg of Lamb, 6-8 lb or 3 lb Boneless Top Sirloin Beef
  • 1 tbsp Wine Vinegar
  • 2 tbsp Lemon Juice
  • 1/4 c Olive Oil
  • 2 tbsp Worcestershire Sauce
  • 1/2 c Chopped Parsley
  • 1 c Finely Minced Onion