Lamb shish with chermoula

Lamb shish with chermoula

Ben's BBQ Bible
Billy Law

Shish are generally skewers threaded with chunks of lamb or chicken, cooked over coals. I have seen Greek and Turkish barbecues where they have huge skewers that are turned over coals by an electric rotisserie, but not too many people would have one of them at home!

Long metal skewers are easy enough to find, and all you need to do is lift the meat away from the grill bars to get a flame-roasted effect. You can do this by placing two bricks at either end of the grill so you can suspend the skewers over the heat. If you have a kettle barbecue you could balance the skewers on the edge of the barbecue, if your skewers are long enough; if not, just use bricks.

Charcoal is by far the best method for this recipe.


Quantity Ingredient
500g diced leg of lamb
6 flatbreads
6 tablespoons good-quality hummus
1 quantity Tabouleh
olive oil

Chermoula marinade

Quantity Ingredient
3 tablespoons harissa
1/2 cup chopped flat-leaf parsley
1/2 cup chopped mint
1/2 cup chopped coriander leaves
2 garlic cloves, peeled
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 small lemon, roughly chopped, seeds removed
1/2 cup plain yoghurt
1 teaspoon sea salt

Spiced yoghurt

Quantity Ingredient
1 cup plain yoghurt
1/2 teaspoon ground cumin
freshly ground black pepper


  1. Combine all the chermoula marinade ingredients in a large bowl. Toss the lamb in the marinade until thoroughly coated. Leave to marinate in the refrigerator overnight.
  2. Remove the lamb from the refrigerator and allow it to come to room temperature. When ready to cook, thread the meat onto metal skewers and refrigerate while you prepare the charcoal for direct grilling over a high heat. If using a gas barbecue, crank it up to the highest setting.
  3. Cook the skewers for as long as you desire — I prefer them to be cooked medium.
  4. While the lamb shish is cooking, make the spiced yoghurt by combining the yoghurt with the cumin, salt and pepper
  5. Warm the flatbreads on the grill, then spread with the hummus and a large spoonful of tabouleh. Place the lamb on top and dress with the spiced yoghurt and olive oil.
  6. Serve the bread open like a plate, or roll it up like a souvlaki.
Ben's BBQ Bible
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again