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Grilled Lamb Shish Kebab (Shashlik) - Whole30, Paleo

Juicy, full of flavour, and grilled to perfection, these Grilled Lamb Shish Kebab will be a hit at your next cookout.
Prep Time10 minutes
Cook Time12 minutes
Marinating Time4 hours
Total Time4 hours 22 minutes
Course: Dinner
Cuisine: Central Asian, Georgian, Russian
Keyword: Grilled Lamb Shashlik, Grilled Lamb Shish Kebab, Grilled Shashlik, Shashlik Marinade
Servings: 6 people

Ingredients

For the Onion Garnish

  • ½ medium yellow onion
  • 1 teaspoon white wine vinegar
  • 1 teaspoon dry parsley

For the Lamb Shish Kebab:

  • 3.5 pounds boneless leg of lamb cut into 1” chunks
  • 1 medium yellow onion thinly sliced
  • ¼ cup white wine vinegar
  • 2 tablespoons avocado oil
  • 2 teaspoons dry oregano
  • 2 teaspoons dry fenugreek
  • 2 teaspoons dry marjoram
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon crushed red chili flakes
  • 2 bay leaves fresh or dry
  • 1/2 teaspoon freshly-cracked black pepper

Instructions

For the Onion Garnish:

  • In a small bowl, combine the onion, vinegar and parsley. Toss to coat and refrigerate up to 4 hours in advance.

For the Lamb Shish Kebab:

  • In a bowl, combine all of the ingredients and toss to coat. Cover and refrigerate 4 hours to overnight.
  • Preheat Traeger grill to 475F.
  • Skewer the lamb pieces and discard the onions, they will burn on the grill. Transfer the kebabs to the grill and cook until grill marks form, around 7 minutes. Flip and cook the other side until grill marks form and the thickest part of the meat registers 140F internal for a medium center, around 4 more minutes. If using a gas or charcoal grill, cook the kebabs over direct, medium-high heat.
  • Transfer the kebabs to a serving platter and top with the onion garnish.

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