dinnerAmber Gohn

Lamb & Chicken Kebabs

dinnerAmber Gohn
Lamb & Chicken Kebabs

Lamb & Chicken Kebabs

Kebabs look pretty simple and straight forward, but there's a little bit of prep and science that goes into making a tasty piece of stick-grilled meat. First, you need to marinate the meat in a tasty sauce (overnight is best).

Lamb Sauce


  • 16 oz. jar of hot ring peppers
  • 1 onion, diced
  • 1 tbsp minced garlic (or more. We recommend more...)
  • 1 cup of vegetable oil
  • 1/2 cup of lemon juice
  • 1 tsp sugar
  • 1 tsp salt


  1. Combine all ingredients and mix thoroughly.
  2. Separate 1/3 of lamb sauce mixture and set aside. This is for dipping after the meat is grilled.
  3. Marinate 1" cubes of lamb and chicken in the remaining 2/3 of lamb sauce in an air tight container in the refrigerator overnight.


For a home chef, any old skewer will do, but since we're a cooking show, we have to recommend our favorite style of skewer:

Flat Grilling Skewers, Set of 12

The Flat design keeps the food in place when turning to the get the other sides grilled. And the ring shape at the end makes for easy turning, even with an oven mitt. 

  1. Remove marinating meat from marinade and discard the marinade. Thread the meat onto the skewer so that the pieces are just barely touching. Having meat packed too closely will make it harder to cook the inside of the cubes, while having the meat too spaced out will quickly overcook each piece.
  2. If you're also grilling vegetables, some chefs will recommend keeping meat and veg separate because vegetables cook at different times than meat does. Other chefs recommend combining meat and veg on the same skewer so the meat flavors get passed on to the vegetables. Honestly, flip a coin, or try both ways to see which you like best.
  3. Set your grill to have 2 heat zones. One zone with direct heat (or if you're using coal, one side with all the coal) and one zone with indirect heat (no coal in this spot)
  4. Meat should start out in the direct heat zone to get nice and dark on the outside. If there's any question about doneness, move the kebab to the indirect heat zone and let it finish cooking at this lower temp
  5. When finished cooking, pull off pieces of meat and dip into remaining 1/3 lamb sauce before eating. Enjoy!