Lamb yakitori with cubed leg of lamb

These quick and easy Japanese style skewers are packed full of flavour and make the perfect party food that can be cooked on a griddle or barbecue

  • Serves: 4
  • Cooking time: 8 minutes
  • Course: Main
  • Cuisine: Japanese


  • Marinated diced lamb:

  • 200g leg of lamb cut into 16 cubes
  • A few sprigs of basil, chopped
  • 2 garlic cloves, peeled and crushed
  • Juice of 1 lime
  • 1 teaspoon of mild paprika
  • 2 tablespoons of olive oil
  • Lamb meatball skewers:

  • 200g of minced lamb
  • 1 pinch of turmeric
  • A few stems of coriander, chopped
  • Lamb skewers with cheese:

  • 200g of fine slices of raw lamb (carpaccio)
  • 8 sticks of Emmental style cheese, 6cm long and 1cm thick
  • Yakitori sauce:

  • 4 tablespoons of brown sugar
  • 8 tablespoons of soy sauce
  • 8 tablespoons of rice vinegar
  • 1 tablespoon of sesame seeds
  • Salt and black pepper


Marinated lamb kebabs: mix the diced lamb, basil, garlic, lime juice, paprika, a little olive oil, salt and pepper. Stir and leave to rest while preparing the other kebabs.

Minced lamb kebabs: mix together the minced lamb, turmeric, coriander, salt and pepper. Roll into small balls and place on the 8 small skewers.

Lamb and cheese kebabs: place the cheese sticks on 8 small skewers then wrap in the finely sliced lamb.

Yakitori sauce: stir together all the ingredients for the sauce.

Drain the marinated diced lamb and place on the 8 small skewers.

Brush a little oil over all the lamb kebabs and cook under a hot grill for 2-3 minutes on each side. Then baste with the sauce and allow to brown gently.

Serve the kebabs hot, as a snack, with the rest of the sauce.

Tip: instead of making the sauce, you can buy a ready-made yakitori sauce.