Lamb and chicken shish

A ‘Turkish’ delight. This is a brilliant take on the shish, with subtle but amazing flavours and tender juicy chicken and lamb chunks.

Lamb and chicken shish

Prep Time 3 hours 30 minutes
Cook Time 20 minutes
Servings 4 people


  • 4 lamb neck fillets
  • 4 chicken breasts
  • 3 cloves garlic (chopped)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 large pinch of Maldon salt
  • 1 good grind of black pepper
  • 1 tsp dried mint
  • 1 tsp dried oregano


For the marinade

  1. In a large bowl, combine the garlic with the olive oil, the lemon juice, salt, pepper, dried mint and oregano.

  2. Cut the lamb and the chicken into large chunks and toss in the mixture to coat.

  3. Refrigerate for at least 1 hour but ideally over 3 hours.

To cook

  1. Set up your BGE or bbq to cook direct at 450 deg F.

  2. When you are ready to cook, place all the pieces of meat onto skewers.

  3. Place the chicken and lamb on separate skewers as they may cook at different rates.

  4. Cook for around 20 minutes until the chicken is cooked through and the lamb is cooked to your desired “done-ness”.

  5. Serve on a slice of Fajita with a salad or with our Turkish grilled onions.

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