Shish kebabs are traditionally served with a number of mezze sides and salads. Here are some ideas to turn these easy shish kabobs into a full dinner spread to please a crowd.

The skewer is then placed on a hot grill and turned to get evenly cooked kebabs. Pieces of meat and vegetables normally alternate on the skewer (–meat–veg–meat–veg–meat–veg–etc.) to get a nice balance of flavour. What country do shish kebabs come from? You want to be able to savour that marinade as it's drawn into the meat, not have it soaked up by a wooden skewer. That's why the professionals always work with metal skewers. So, if you can, invest in some metal skewers – they're totally worth it. Here's one piece of herb advice – if you've never tried lamb and rosemary together, now's the time to experience a match made in heaven! Best vegetables to use for lamb shish kebabs With this recipe, you get maximum taste for minimal effort. The secret comes down to just two key factors that make shish kebabs so damn tasty.

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Marinating your lamb overnight will give you extremely tender meat. It'll also infuse your lamb with a complex flavour that will make you want to marinate everything you cook from now on! Shish' kebabs are always eaten on skewers – that's what the 'shish' part refers to. So, you've got deliciously marinated meat mixed in with colourful veg, all flash grilled to create a flavour sensation on a simple skewer. When it comes to meat, lamb is as good as it gets. It's so under appreciated though! Cooked in the right way, with the right ingredients, lamb is utterly delicious. Despite popular perceptions, it's inexpensive and good for you. Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this recipe perfectly every time. So when you hear the 'shish' part, you know it comes on a skewer. Which skewers to use for lamb shish kebabs

Season the meat. Cut 3 pounds of steak (I use beef tenderloin) into 1 ½-inch cubes. Add the meat to the bowl with the spice rub and use your hands to rub the spices into the meat, coating it in the spices. Shami – one of the most delicious kebabs from Mughlai cuisine, shami combines minced lamb with spices to form a melt in your mouth patty that goes well with salad Another issue with wooden skewers is that they can char slightly on the grill, which can infuse the metal with an unpleasant burnt aroma. If you do use wooden skewers, make sure to soak them in water for 10 minutes before putting them on the grill. This will stop them from burning. Other skewered meat recipes The other traditional type of kebab is a 'doner'. When people in the UK talk about a kebab, this is what they're normally referring to. The meat used in doner kebabs is cooked on a vertical rotisserie and served inside a pitta bread, with shredded lettuce and a mix of other veg and sauces. Other types of lamb kebabsLet me show you how to make the perfect kebab seasoning blend, which you can adapt to your taste and use in all your shish kebab recipes. Read my hints and tips for buying the best spices too. Beef tenderloin: My favorite cut for shish kabobs, as it stays tender without much work. It’s not quite as robust in flavor as other cuts of meat, so I like to marinate it for a couple of hours in the fridge. The downside, though, is that it's fairly expensive, so feel free to substitute with a more economical cut. The marinade in this recipe is so good you don’t necessarily need to splurge. Different shish kebab recipes will use different types of vegetables. This recipe uses cherry tomatoes, cucumbers, courgettes and a mix of green and yellow peppers. It also mixes in rosemary and thyme sprigs.