A lamb shish kebab naan with salad is a popular takeaway-style meal, typically featuring marinated cubes of lamb grilled on skewers and served on warm naan bread with fresh vegetables and sauces

Product Details & Description

• Lamb Shish Kebab: Succulent cubes of lamb (typically leg or shoulder) marinated in a blend of yoghurt, lemon, and middle-eastern spices like sumac, cumin, and paprika.
• Naan Bread: Soft, leavened flatbread often brushed with garlic butter or ghee and warmed until charred and puffed.
• Fresh Salad: A crunchy mix of shredded lettuce, sliced red onions, tomatoes, and cucumber, often seasoned with lemon juice or sumac.
• Chilli Sauce: A spicy condiment, frequently a Turkish-style hot sauce or a tomato-based relish with fresh chillies for an extra kick.
• 500ml Water: A standard-sized bottled still or sparkling water to accompany the meal.

Preparation & Recipe

This meal can be recreated at home with about 15–20 minutes of active prep time and 10–15 minutes of cooking, plus marinating.

1. Marinate the Lamb: Dice 500g of lamb into 2.5cm cubes. Mix with 1 tbsp yoghurt, 1 tbsp olive oil, 1 tbsp lemon juice, and spices (1/2 tsp each of cumin, paprika, and sumac). Marinate for at least 1 hour, or overnight for best flavour.
2. Prepare the Salad: Finely shred iceberg lettuce and dice tomatoes and cucumbers. Thinly slice red onions and toss everything with a squeeze of lemon and a pinch of salt.
3. Grill the Kebabs: Thread the marinated lamb onto skewers. Grill on a high-heat griddle pan or BBQ for 8–12 minutes, turning occasionally until charred and cooked through.
4. Warm the Naan: Heat store-bought or homemade naan in a dry pan or under the grill for 1–2 minutes until soft and slightly charred.
5. Assembly: Lay the warm naan flat, top with a generous handful of salad, place the hot lamb shish on top, and drizzle with chilli sauce. [1, 2, 3, 4, 7, 8, 11, 12, 13]

Nutritional Information (Estimated)

Key Keywords

• Cuisine: Pakistani,Indian Bangladesh,Turkish, Middle Eastern, Takeaway-style.
• Main Ingredients: Lamb leg, Lamb shoulder, Naan bread, Sumac, Pul Biber, Garlic, Yogurt.
• Cooking Method: Charcoal grill, Griddle pan, Marinated, SkeweredWould you like a specific homemade chilli sauce recipe or tips on the best cut of lamb to use for the most tender shish?

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Lamb Shish Kebab Ingredient List

The Meat

• Lamb: 500g–1kg (Best cuts: Leg or Shoulder), cut into 3cm cubes.

The Marinade

• Olive Oil: 2–3 tbsp.
• Lemon Juice: 1 tbsp (freshly squeezed).
• Yoghurt: 1–2 tbsp (Plain or Greek).
• Garlic: 3–4 cloves (minced or crushed).
• Tomato or Red Pepper Paste: 1 tbsp.
• Ground Cumin: 1 tsp.
• Smoked Paprika: 1 tsp.
• Ground Coriander: ½ tsp.
• Sumac: 1 tsp.
• Salt & Black Pepper: To taste.
• Dried Oregano: 1 tsp.
• Optional: A pinch of Cinnamon or Pul Biber (Aleppo Pepper).

The Naan

• Strong White Bread Flour: 350g.
• Instant Yeast: 1 tsp (or 1 tsp Baking Powder for quick naan).
• Greek Yoghurt: 2–3 tbsp.
• Warm Water: Approx. 150ml.
• Salt: 1 tsp.
• Nigella Seeds/Sesame Seeds: For topping.
• Garlic Butter: Melted butter mixed with minced garlic and parsley for brushing.

The Salad

• Iceberg Lettuce: Shredded.
• Red Cabbage: Finely sliced (often lightly pickled in vinegar and salt).
• Red Onion: Thinly sliced (tossed in sumac).
• Tomatoes: Diced or sliced.
• Cucumber: Sliced.
• Fresh Parsley: Chopped.
• Pickled Chillies: (Guindilla or Bodrum peppers).

The Chilli Sauce

• Tomato Puree: 2 tbsp.
• Fresh Red Chillies: 2–3 (finely chopped).
• Garlic: 1 clove (minced).
• White Wine Vinegar: 1 tbsp.
• Caster Sugar: ½ tsp.
• Chilli Flakes: 1 tsp.

Water: To thin to desired consistency.