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 mins
Cook Time12 minutes mins
Marinating Time4 hours hrs
Total Time4 hours hrs 22 minutes mins
Course: Dinner
Cuisine: Central Asian, Georgian, Russian
Keyword: Grilled Lamb Shashlik, Grilled Lamb Shish Kebab, Grilled Shashlik, Shashlik Marinade
Servings: 6 people
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
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.