Juicy Mediterranean-Style Grilled Lamb Kebobs

Name: Juicy Mediterranean-Style Grilled Lamb Kebobs
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 ½ lbs lamb leg or shoulder, cut into 1-inch cubes; 3 tablespoons olive oil; 3 tablespoons fresh lemon juice; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; ½ teaspoon ground cinnamon; ½ teaspoon salt; ½ teaspoon black pepper; 1 tablespoon fresh oregano, chopped; 1 tablespoon fresh parsley, chopped; 1 red onion, cut into chunks; 1 red bell pepper, cut into chunks; 1 yellow bell pepper, cut into chunks; 1 zucchini, sliced into rounds; Wooden or metal skewers

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Servings

Prep Time

15 minutes

Cook Time

12 minutes

Calories

320

Marinating time

2 hours

Grilled lamb kabobs are a quintessential dish that brings together rich, juicy meat with aromatic herbs and fresh vegetables.

The combination of cumin, coriander, and smoked paprika creates a deep, savory flavor profile, while the brightness of lemon juice and fresh herbs balances it all out.

Cooking the lamb on skewers not only makes for a stunning presentation but also allows the meat to cook evenly, retaining its tenderness and succulence.

This dish is perfect for summer cookouts, backyard BBQs, or even a quick weeknight dinner. It pairs beautifully with warm pita, cooling tzatziki, and a crisp Mediterranean salad.

Whether you’re looking for a high-protein meal or a flavorful appetizer, these lamb kabobs are guaranteed to impress. Plus, the versatility of this dish allows you to switch up the vegetables or marinate the lamb overnight for even bolder flavors.

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Ingredients

1 ½ lbs lamb leg or shoulder, cut into 1-inch cubes
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
1 red onion, cut into chunks
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 zucchini, sliced into rounds
Wooden or metal skewers

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Directions

In a large bowl, whisk together olive oil, lemon juice, garlic, cumin, coriander, paprika, cinnamon, salt, pepper, oregano, and parsley.
Add the cubed lamb to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Thread the marinated lamb pieces onto skewers, alternating with onion, bell peppers, and zucchini.
Preheat the grill to medium-high heat (375°F-400°F). Lightly oil the grates to prevent sticking.
Grill the skewers for about 10-12 minutes, turning occasionally, until the lamb is charred on the outside but still juicy inside.
Remove from the grill and let rest for 5 minutes before serving.

Nutrition

Serving Size: 1
per serving: Calories; 320

Amount/Serving % Daily Value

Fat: 20 grams; 25%
Saturated Fat: 7 grams; 35%
Cholesterol: 85 milligrams; 28%
Sodium: 250 milligrams; 10%
Carbs: 6 grams; 2%
Protein: 28 grams
Sugar: 3 grams
Fiber: 2 grams; 7%

10 Tips for Cooking This Dish

Use high-quality lamb: Opt for leg or shoulder cuts for the perfect balance of tenderness and flavor.
Marinate overnight: The longer the lamb marinates, the deeper the flavors will penetrate.
Soak wooden skewers: If using wooden skewers, soak them for at least 30 minutes to prevent burning.
Cut lamb evenly: Ensuring uniform pieces ensures even cooking on the grill.
Don’t overcrowd skewers: Leave a little space between ingredients to ensure proper heat circulation.
Preheat the grill: A hot grill gives a perfect sear while keeping the inside juicy.
Turn skewers occasionally: Rotate for even cooking and charring.
Let the lamb rest: Resting the meat for 5 minutes after grilling locks in the juices.
Pair with cooling sauces: Tzatziki or a lemon-garlic yogurt sauce enhances the flavor.
Experiment with veggies: Swap in mushrooms, cherry tomatoes, or eggplant for variety.

Serve It With Suggestions

Warm pita or naan bread
Tzatziki or garlic yogurt sauce
Greek salad with feta and olives
Roasted potatoes or couscous
Hummus and baba ganoush
Grilled halloumi cheese
Lemon rice pilaf

FAQ

Q: Can I cook lamb kabobs in the oven?
A: Yes! Bake them at 400°F for 15-18 minutes, turning halfway through.

Q: Can I use beef instead of lamb in these kebobs?
A: Absolutely! Beef works well with the same marinade and cooking method.

Q: What’s the best temperature for grilling lamb?
A: Medium-high heat (375°F-400°F) gives the best char while keeping the inside tender.

Q: How long should I marinate the lamb for when making these lamb kebobs?
A: A minimum of 2 hours, but overnight gives the best flavor.

Q: Can I make this lamb kebob dish keto-friendly?
A: Yes, just skip high-carb vegetables and serve with a low-carb dip.

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Juicy Mediterranean-Style Grilled Lamb Kebobs