Tender, well-marinated red meat and juicy peppers are grilled to perfection on a skewer.
Got a cookout coming up? Keep this recipe up your sleeve so you can dazzle your lunch or dinner guests! These lamb kabobs are a well-seasoned masterpiece with just the right amount of char. Soaked in a marvelous marinade of fresh herbs and oil, the lamb chunks sit for two to eight hours before getting grilled over an open flame. The result is a scrumptious skewer of tender meat and vegetables that goes great with all kinds of BBQ sides.
The first time I ever had lamb kabobs, we paired them with couscous to honor the dish’s Middle Eastern origins. Throughout the region, there are many different kinds of kabobs. Lamb is a particularly popular meat in both the Middle East and the Mediterranean, which is why you’ll find both Greek and Palestinian kabob recipes that use it. And it’s no wonder, because lamb is one of the most tender and satisfying meats out there!
Regardless of which culture you take inspiration from, lamb kabobs are a colorful, easy, and classic way to combine marinated meat with veggies. Each bite is bursting with juicy flavor, and the handy skewer makes eating even more enjoyable.
Are Lamb Kabobs Healthy?
Packed with protein from the meat and fiber from the veggies, lamb kabobs are a wholesome and filling meal. That being said, some cooks have concerns about charred food. A helpful way to avoid too much char while grilling is to keep the temperature at medium-high heat while keeping an eye (and long tongs) on the kabobs so they don’t burn. Plus, make sure that your grill is clean so it’s free of charred bits from previous dishes.
Tips For a Killer Kabob
One of the most important steps to making a crazy-good kabob is to ensure the meat marinates for at least two hours in the fridge. I suggest marinating for the whole eight hours, so that the lamb soaks up as much flavor as possible.
When it comes to the skewers, if you’re using bamboo, make sure to soak them in water for an hour prior to cooking so that they don’t burn on the grill. Before threading the meat and veggies onto the skewers, make sure to cut them into even cubes so they cook at similar times, and leave some space between the pieces to ensure thorough cooking.
Lastly (but definitely not least), let the kabobs sit for three to five minutes after grilling to let the lamb retain its yummy juices. The result is a kingly kabob that kids and adults alike will drool over!
FAQs & Tips
Leftover lamb kabobs will last in an airtight container in the fridge for up to 3 days, or they can be frozen in freezer-safe bags for up to 2 months. If you go the frozen route, make sure to thaw them in the fridge overnight before reheating and serving. Reheat in a 350°F oven by placing the frozen kabobs in a single layer on a baking sheet covered loosely with a piece of aluminum foil. Bake for 10 to 15 minutes, or until the kabobs are heated through.
The most tender cut of lamb is the loin. It’s arguably also the most flavorful and lean, which makes it especially good for grilling.
When cooking lamb, it’s important that it reaches 145°F to kill any potential bacteria that might be lingering.
While marinating the lamb tenderizes it naturally, you can also pound the meat with a tenderizer beforehand to expedite the process and make it extra soft and succulent.
Serving Suggestions
First and foremost, I love to add more vegetables to the mix to diversify the textures. Alongside bell peppers and onion, slice some mushrooms, zucchini, and tomato to add to your skewers.
For some great side dishes to serve with these lamb kabobs, I recommend these Delicious Roasted Red Potatoes, a portion of Cilantro Lime Cauliflower Rice, some Grilled Sweet Potatoes, or a bright Chickpea Salad.
For a full meal that pays homage to their cultural roots, serve these lamb kabobs with Falafel and Lemon Couscous.
Recipe
Lamb Kabobs
Ingredients
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 teaspoon kosher salt plus extra to taste
- 1/4 teaspoon black pepper plus extra to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried tarragon
- 2 tablespoons lemon juice
- 2 pounds boneless leg of lamb cut into 1 1/2-inch cubes
- 1 red onion cut into chunks
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1/2 teaspoon garlic powder
- Lemon wedges for garnish
- Fresh mint chopped, for garnish
Instructions
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In a large bowl, combine olive oil, minced garlic, salt, black pepper, oregano, rosemary, marjoram, tarragon, and lemon juice.
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Add lamb pieces to the marinade and toss to coat evenly. Cover and refrigerate for 2 to 4 hours minimum, or up to 8 hours.
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Sprinkle the onion and pepper chunks with garlic powder and salt and pepper to taste.
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Preheat grill to medium high heat. Thread the marinated lamb, onion, and bell peppers alternately onto skewers.
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Grill for 7 to 10 minutes, turning occasionally, until lamb is cooked to desired doneness. Serve with lemon wedges and fresh mint.
Nutrition
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