Like any other type of kebab, the lamb should be in bite-sized chunks. Lamb loin is a tender cut, so it doesn't need to be ...

Toss in the lamb so that all the cubes are coated ... and brown on the outside and medium-rare on the inside. Serve the kebabs with a side of yogurt for dipping. Recipe courtesy of Feeding ...

Shashlik is a Russian version of shish kebabs. If you don't like pork you can use lamb or beef ... Mix all the marinade ingredients together in a large bowl and add the pork.

Transfer the marinade to a resealable plastic bag, add the cubed lamb and turn to coat. Seal the bag, pressing out any air. Refrigerate the lamb for at least 6 hours or preferably overnight.

Char, spice, and everything nice. The best kebabs in Ottawa feature lamb marinated in pomegranate juice, metre-long beef platters, and chicken with a perfect smoky edge. The mouthwatering dishes ...