Can you cook skewers in the oven?
Yes. Metal skewers can go straight into the oven. Wooden or bamboo skewers also work if you soak them in water for around 10 to 30 minutes first, which helps stop the exposed ends scorching. Setting the skewers on a wire rack over a lined baking sheet lets heat reach all sides.
Choosing the lamb
Boneless lamb shoulder or leg works well, cut into pieces roughly 1 to 1.5 inches (2.5 to 4 cm). Shoulder has more fat and stays juicier; leg is leaner and can dry out if overcooked. Keep the pieces similar in size so they cook evenly.
Marinade
A simple marinade for about 1.5 to 2 pounds of lamb:
- 3 to 4 tablespoons olive oil
- Juice of 1 lemon
- 3 to 4 cloves garlic, minced
- 1 to 2 teaspoons ground cumin, plus coriander or paprika
- Salt and pepper
- Optional: chopped oregano, mint or parsley, or a spoonful of yogurt
Toss the lamb and marinate in the refrigerator for at least 30 minutes, or several hours or overnight for deeper flavor. Because lemon juice and yogurt are acidic, avoid marinating for several days.
Assembling the skewers
Thread the lamb onto skewers, leaving a little space between pieces so heat circulates. You can alternate with onion wedges, bell pepper (or roasted shishito peppers on the side) and cherry tomatoes, though vegetables may cook faster than the meat, so keep them in sizeable pieces or skewer them separately.
Method 1: roast
- Heat the oven to about 400F to 425F (200C to 220C).
- Place skewers on a wire rack set in a foil-lined baking sheet.
- Roast for about 10 minutes, turn, and roast another 5 to 10 minutes until browned and cooked to your preference.
Method 2: broil
- Move a rack near the top and set the oven to broil. Ovens vary, so watch closely.
- Broil on a pan for about 10 minutes in total, turning every few minutes to color all sides.
This gives more char but needs attention, since the heat is intense.
Method 3: minced lamb on a sheet pan
For a no-skewer option, mix ground lamb with grated onion, garlic, parsley, mint, cumin, salt and pepper. Press into an even layer about 1 cm thick on an oiled sheet pan, score into kebab-size pieces, bake at around 425F (220C) for about 10 minutes, then broil briefly to crisp the top. Ground lamb should reach 160F (71C).
Time and temperature at 400F
At 400F, cubed lamb skewers commonly take about 15 to 20 minutes in total, depending on the size of the pieces and how many skewers share the pan. Treat this as a starting point and check early.
Doneness
The USDA recommends 145F (63C) as the minimum for whole cuts of lamb, with a rest. Some people prefer lamb cooked less or more than this. Check a piece from the center with an instant-read thermometer. Let the skewers rest for a few minutes before serving.
Serving
Serve with flatbread, rice (try toasted brown rice), a cucumber-yogurt sauce, a tomato-onion salad or hummus. For a more slow-cooked lamb dish, see lamb riblets in the oven, or the Instant Pot lamb roast.
FAQ
How long do lamb skewers take to cook in the oven? Often about 15 to 20 minutes at 400F to 425F, depending on size.
What is the best way to cook lamb skewers? Either high-heat roasting on a rack or grilling or broiling for char. The oven is a good indoor option.
How long to cook lamb in the oven at 400 degrees? Small cubes take minutes; a large roast takes much longer. For roasts, go by internal temperature.
Do I need to flip them? Yes, once or twice, for even browning.