Lamb Shish Kebabs (Easy, No Skewers, Sheet Pan Meal)
Flavor abounds in this meal of marinated lamb cubes (a.k.a. kebabs) that are quickly roasted on a sheet pan with mushrooms and precooked rice. The spices and herbs are reminiscent of shish kebab marinades for the grill, and the rice is flavored with Sumac and a drizzle of marinade before it crisps up in the oven.
Servings: 4 small
Calories: 607kcal
Equipment
- 1 soup pot or rice cooker, to pre-cook rice
- 1 sheet pan
Ingredients
Lamb Marinade Ingredients (reserve a tbsp before adding lamb)
- 1 lemon (1/4c juice)
- 1/3 cup extra virgin olive oil
- 1/2 cup fruity white wine- optional, see notes i.e. White Zinfandel, Torrontes, Reisling
- 2 tbsp grated onion
- 2 large minced garlic cloves
- 1/2 tsp sea salt
- 1 tsp chili powder
- 1 tsp curry powder
Ingredients for Rice
- 1 cup long grain jasmine white rice
- 2 cups water
- 1 tbsp sumac
- 1 tsp garlic powder
- salt and pepper to taste
- 1 tbsp extra virgin olive oil or marinade
Sheet Pan Dinner Ingredients
- 1 lb boneless leg of lamb or lamb chops of your choice, see notes
- 3 cups mushrooms of choice, thinly sliced see notes
- 1 bunch fresh dill
- 1 bunch fresh mint
- 1 tbsp extra virgin olive oil
Instructions
Marinate Lamb (a few hours or full day ahead) - 15 min prep
- Mix all the marinade ingredients together- 1 lemon , 1/3 cup extra virgin olive oil, 1/2 cup fruity white wine- optional, see notes, 2 tbsp grated onion, 2 large minced garlic cloves, 1/2 tsp sea salt, 1 tsp chili powder, 1 tsp curry powder and place in container that can hold the cubed meat.
- Cut 1 lb boneless leg of lamb into 1-1.5" cubes. Trim any large chunks of fat off. Leaving a bit of fat here and there will help flavor the rice.
- Marinate the cubes in the marinade for at least an hour or two, or overnight. See notes.
Pre-cook the rice for the sheet pan dinner (see notes on when to do this) and season - 5 min prep, 15 min cook
- Rinse the 1 cup long grain jasmine white rice in colander until water runs clear and put in small soup pot with water. Add salt if desired and cook approximately 15 min, or until done.
- Once ready to bake the sheet pan dinner, mix the cooked and cooled rice with the 1 tbsp extra virgin olive oil, 1 tbsp sumac, 1 tsp garlic powder, and salt and pepper to taste. I recommend using clean hands to do this, so the grains get properly coated. (If you love strong lemon flavor, you can use the reserved marinade in place of oil).
Cook the Sheet Pan Dinner - 5 min prep, 10 + 15 min cook
- Preheat the oven to 450F. Situate rack in the top quarter of the oven.
- Spread rice mixture directly on sheet pan, spreading it out thoroughly and leaving some spaces for the meat.
- Cook the rice on its own, on that top rack, for 10 min in the oven. It will dry and begin to crisp. Then remove and place on stovetop to add rest of ingredients.
- Remove the pieces of lamb (or chops) from the marinade with tongs and place them intentionally on the sheet pan amongst the rice, ideally directly on the pan.
- Slice/chop the 3 cups mushrooms of choice, thinly sliced into small pieces and toss with 1 tbsp extra virgin olive oil, using clean hands to even distribute the oil.
- Scatter the mushrooms evenly over the top of the lamb and rice, and return sheet pan to oven to cook for approximately 15 min.
- After 15 min (more like 20 min if using chops), remove sheet pan dinner from oven. Meat should be browing on top (and cooked to medium) and rice will be crispy in spots.
- Serve as a light meal for 4, or big plateful for 2 with leftovers. Sprinkle with chopped 1 bunch fresh dill and 1 bunch fresh mint before serving. Drizzle with reserved marinade at table for extra zest.
Notes
- Wine: If you prefer not to ingest alcohol, you can simply leave it out, and the marinade will just be less watery (more like a salad dressing). The wine adds a lovely depth of fruity flavor.
- Lamb: I use cubed boneless leg of lamb, (usually the leg is 2lbs, and I freeze half), When I cannot find a boneless leg, the cheaper, thinner lamb shoulder chops work well (trimmed), or the nicer "rack of lamb" type chops.
- Mushrooms: Use any mushrooms. White mushrooms have less flavor (are more watery). I often use baby bellos (a.k.a. creminis) mixed with some fancier oysters or shiitakes I might have on hand.
- Marinade: You can marinate for 24-48 hours and I have done both. Alternatively, I've also marinated the meat at room temp or in the fridge just long enough to complete the rest of the prep (30 min to 1 hour) and it still has great flavor.
- Pre-cooking rice: this can be done right before, hours before, or the day before. See post about benefits to chilling for 12 hours.
Nutrition
Calories: 607kcal | Carbohydrates: 45g | Protein: 29g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 392mg | Potassium: 714mg | Fiber: 2g | Sugar: 2g | Vitamin C: 16mg | Calcium: 61mg | Iron: 4mg | Magnesium: 58mg | Net Carbohydrates: 43g