Epic lamb kebabs with chips & salad | Jamie Oliver recipes (2024)

FAQs

What is the most tender cut of lamb for kebabs? ›

For the absolute best lamb skewers, go for the most tender part of the lamb: the loin. Arguably also the most flavorful, the loin comes from the saddle area of the animal. It's especially lean, making it a wonderful choice for grilling, and is usually sold cut into chops.

Use a fork and knife to eat the meat/veggie combination. If the pieces are too big, cut them up, using a steak knife for the meat part of the kabob. Traditionally, it's removed from the skewer on to a plate with bread (usually use the bread to pull it off), then you eat it with the bread - like Salwa described.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150C to soften the meat.

It's Low in Fat

Doner kebab is typically made up of chicken or lamb, which are both naturally low in fat. So, if you're looking for a source of protein that won't add a lot of unnecessary fat to your diet, doner kebab is a great choice.

Lamb meat is a high-quality protein source, providing all nine essential amino acids your body needs for growth and maintenance. Therefore, eating lamb — or other types of meat — may be especially beneficial for bodybuilders, recovering athletes, and people post-surgery.

To prevent kebabs from drying out, you can follow these tips: Use Lean Meat: Choose lean cuts of meat like chicken breast, turkey, or beef sirloin to minimize fat drippings and reduce the risk of drying out. Marinate: Marinating the meat before skewering it can add flavor and moisture.

Relatively tender, without a need for extensive marinating, Sirloin (from top to tip) is lean and fits into a balanced diet — plus, it's budget-friendly . Other good beef choices for kabobs are Flat Iron or Strip Steak and even Tenderloin.

Tri tips and sirloin steak tips are the pointy ends of rump and sirloin respectively. They are ideal for kebabs because they have great beef flavour, hold up well in a cube shape, are juicy cuts and are more economical than expensive steak cuts that I reserve for cooking as steaks.

What part of the lamb is used for kabobs? ›

The best cuts of lamb for kabobs are a boneless lamb shoulder or lamb sirloin. These cuts are the best choice because they have the right amount of fat. The fat results in a juicy, tender, and flavorful kabob.

Loin, ribs and sirloin chops are the most common cuts of lamb used for grilling. They are readily available at most stores or at a butcher. The meat is usually lean and tender making them perfect options for grilling.