Barbecued Lamb Shish Kebab with Fattoush Salad


Barbecued Lamb Shish Kebab with Fattoush Salad

Barbecued Lamb Shish Kebab with Fattoush Salad. For a Middle Eastern infusion try these tender Lamb skewers with a crunchy, flavoursome salad. 

Serves 4 (makes 12 skewers)


1kg lamb, cut into 3cm cubes

½ cup olive oil

2 tbsp lemon juice

2 tsp lemon zest

4 garlic cloves, crushed

1 red onion, finely chopped

⅓ cup chopped parsley leaves, plus extra, to garnish

⅓ cup chopped coriander leaves

1 tsp ground paprika

2 tsp ground cumin

1 tsp sea salt flakes

250g cherry tomatoes (optional)

2-4 flatbreads, to serve


Tahini and Lemon Dressing

½ cup plain Greek-style yoghurt

1 tbsp tahini

1 tbsp lemon juice


Fattoush Salad

2 flatbreads

2 large Lebanese cucumbers, roughly chopped

2 tomatoes, sliced

1 green capsicum, roughly chopped

1 small red onion, finely diced

½ cup coarsely chopped parsley leaves

3 tbsp lemon juice

¼ cup olive oil

½ tsp sumac, plus extra, to garnish


Place lamb in a large bowl then mix through oil, lemon juice, zest, garlic, onion, parsley, coriander, paprika and cumin. Set aside for at least 4 hours or preferably overnight to marinate.

Thread lamb onto 12 x 20cm metal skewers (or presoaked bamboo skewers) and place on a plate or tray. Cover with plastic wrap and set aside in fridge.

Meanwhile, to make tahini and lemon dressing, combine all dressing ingredients. If too thick, add 1 tablespoon warm water until drizzle consistency. Set aside.

Preheat oven to 180°C fan-forced. To make fattoush, place flatbread on a baking tray and bake for 10-15 minutes or until crispy. Break into chunks. Combine cucumber, tomatoes, capsicum, onion and parsley in a large bowl. Combine lemon juice and oil then drizzle over salad. Season, then sprinkle with sumac.

To cook skewers, preheat a barbecue grill plate or chargrill over a medium heat. Sprinkle skewers with salt. Thread cherry tomatoes onto skewers, if using. Cook all skewers for 3-4 minutes each side or until brown and cooked to your liking.

Serve on flatbreads with fattoush salad, drizzled with tahini and dressing, and garnished with extra parsley and extra sumac.


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