Lamb Kebabs


Preparation info

  • Difficulty


Appears in

Floyd Around the Med

Floyd Around the Med

By Keith Floyd

Published 2000

  • About


  • 1 leg of lamb, boned
  • a sheet of lamb fat or, if unobtainable, pork fat (although this would be unacceptable in Turkey, where the majority of the population is Muslim; if you are a pork eater the pork fat will in no way impair the flavour of the lamb - If anything, It will add to it)
  • lemons
  • onions
  • olive oil
  • dried thyme
  • sea salt and black pepper


Dice the lamb meat into 4cm/1% inch cubes. Cut the fat into slices the same height as the cubed lamb. Cut the lemons and onions into segments of the same size. Place on skewers in this order: onion, fat, meat, lemon, onion, fat, meat, lemon. Marinate in olive oil and dried thyme for about an hour. Place on a barbecue and cook, turning, until the meat is sealed on all sides, then season with salt and pepper.