Frequently asked questions
Which cut of lamb is best for skewers?
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.
How do you keep lamb kebabs moist?
The keys to moist kebabs are built right into this lamb skewer recipe. First, the meat is marinated in a puree of onion, garlic, parsley, lemon, allspice, salt, and saffron — this not only imparts tremendous flavor but also tenderizes the lamb while infusing it with moisture. Second, before the skewers hit the grill, the meat is brushed all over with oil. The last part of the equation is to avoid overcooking the skewers. Make sure the heat is high enough to char the outside of each kebab relatively quickly while the interior just reaches medium-rare, about five minutes.
Note from the Food & Wine Test Kitchen
We recommend using metal skewers for this dish. Unlike bamboo skewers, they're super sturdy, don't run the risk of splintering, don't need to be soaked, and certainly won't incinerate on the grill. Plus, metal skewers conduct heat, so your food will cook from the inside, too, as the skewers become hot.
Suggested pairing
Lamb and Shiraz are a classic match, partly because many good Australian Shirazes have a meaty spiciness that complements lamb. The origin of the word Shiraz — from the similarly named city in Iran — also makes for a nice affinity between the wine and this Middle Eastern–inspired dish (though the grape itself is actually from France's Rhône valley).
