Whipping up a marinade is a great first step to imbuing your kebabs with a ton of flavor. But Charbel Hayek recommends keeping this rather simple and straight to the point. His go-to lamb kebab ...

A delicious Greek-style lamb kebab, served with British winter veg – celeriac slaw and crispy chilli kale – all inside a homemade flatbread. Preheat the oven to 220C/200C Fan/Gas 7.

Shashlik is a Russian version of shish kebabs. If you don't like pork you can use lamb or beef ... Mix all the marinade ingredients together in a large bowl and add the pork.

Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.

I love lamb and will eat it any way. Kebabs are easy to make and are a great summer meal because they can be cooked easily on the bbq and served with a salad for a quick, healthy meal. cut the ...

The Kebab Kubideh (minced lamb) didn't delivery any surprises. But, what packed a punch was the melt-in-your-mouth Kebab Masti, again marinated in thick yoghurt. As accompaniments, you have the ...

This delicacy is known for its crispy texture and rich spices. You'll love it. Succulent kebabs made with minced lamb, marinated in a variety of spices, and grilled on a tandoor - it's pure indulgence ...