Lamb Shish Kebab & Potatoes Recipe

Lamb Shish Kebab & Potatoes


Lamb meat (boneless shoulder works fine)

black pepper
powder garlic

olive oil
fresh parsley

How to make Lamb Shish Kebab & Potatoes

Cut the lamb meat into approximately 1" pieces / cubes, removing most of the hard fat if any. Put in a mixing bowl and generously add mint , garlic powder & paprika; salt and pepper - not so generously. Pour a little EVOO and mix thoroughly with hand. skewer on bamboo sticks. If meat is too much, freeze a few skewers in a Zip Lock bag for another times.

Peel potatoes or scrub fresh ones and cut in 1/2" thick rounds. Arrange in a shallow pan - 1 maximum 2 layers of potato slices. Add salt and paprika, sprinkle EVOO and add some water (about 1/2 cup).

Arrange the lamb shish kebabs on top - if you like your meals with lots of meat, use more, I only used 10 skewers for about 10 medium potatoes. Roast on bottom rack in oven preheated to 365F for about 30-40 min check if potatoes are done and if there's enough liquid.

Serve with chopped parsley on top.

Question from the Chef

“What kind of wine do you prefer with lamb?”

Register or login to add a comment!