🥩 Grilled Lamb Kabobs Recipe

Tender, juicy, and boldly seasoned—these grilled lamb kabobs bring a rich, Mediterranean-inspired flavor to your backyard barbecue. Ideal for family dinners, cookouts, or entertaining guests.

🕒 Prep & Cook Time

• Prep Time: 20 minutes

• Marinate Time: 1–4 hours (recommended)

• Cook Time: 10–12 minutes

• Total Time: 1½ to 4½ hours

• Servings: 4–6 skewers

🛒 Ingredients

For the Lamb Kabobs:

• 1½ lbs boneless leg of lamb or lamb shoulder, cut into 1½-inch cubes

• 1 red bell pepper, cut into chunks

• 1 green bell pepper, cut into chunks

• 1 red onion, cut into wedges

• Cherry tomatoes or zucchini slices (optional)

• Metal or wooden skewers (soak wooden skewers in water for 30 minutes)

For the Marinade:

• ¼ cup olive oil

• 3 tablespoons fresh lemon juice

• 3 garlic cloves, minced

• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• Salt and black pepper to taste

🔥 Instructions

Step 1: Make the Marinade

1. In a bowl, whisk together olive oil, lemon juice, garlic, rosemary, oregano, cumin, paprika, salt, and pepper.

2. Taste and adjust seasoning as needed.

Step 2: Marinate the Lamb

1. Place lamb cubes in a zip-top bag or shallow dish.

2. Pour marinade over lamb, ensuring all pieces are coated.

3. Cover and refrigerate for 1–4 hours (the longer the better for flavor).

Step 3: Prep the Grill and Veggies

1. Preheat grill to medium-high heat (around 400°F).

2. While grill heats, thread lamb, peppers, onions, and optional veggies onto skewers, alternating ingredients for even cooking and presentation.

Step 4: Grill the Lamb Kabobs

1. Lightly oil the grill grates to prevent sticking.

2. Place skewers on the grill and cook for 10–12 minutes, turning every 2–3 minutes for even browning.

3. Check for doneness: lamb should be nicely seared outside and cooked to your desired internal temperature (135°F for medium-rare, 145°F for medium).

Step 5: Rest and Serve

1. Remove kabobs from the grill and let rest for 5 minutes.

2. Serve hot with a side of warm pita, tzatziki, rice pilaf, or a Greek salad.

✅ Tips & Variations

• Add flavor: Sprinkle kabobs with finishing sea salt or a squeeze of lemon juice just before serving.

• Use fresh herbs: Mint or thyme can be used in place of rosemary for a different herb profile.

• Make it spicy: Add crushed red pepper flakes or a bit of harissa to the marinade.

• Serve with sauces: Pair with garlic yogurt sauce, chimichurri, or tahini dressing.