Grilled Lamb Kabobs Recipe

These juicy, flavorful lamb kabobs are marinated in a fragrant blend of spices, onion, garlic, parsley, and lemon, then grilled to perfection. Perfect for a backyard barbecue, family dinner, or festive gathering, they bring Mediterranean flavors straight to your table.

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Ingredients

For the Lamb

• 1 ½ lb boneless leg of lamb
• Kosher salt and freshly ground black pepper

For the Marinade

• 1 medium yellow onion
• 5 garlic cloves
• 1 tsp ground allspice
• ½ tsp ground nutmeg
• ½ tsp ground cardamom
• 1 cup fresh parsley, packed
• ⅓ cup extra virgin olive oil
• Juice and zest of 1 lemon

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Instructions

1. Prepare the Lamb: Cut the lamb into 1 to 1 ½-inch cubes. Place in a large bowl and season lightly with kosher salt and black pepper.
2. Make the Marinade: In a food processor, combine onion, garlic, allspice, nutmeg, cardamom, parsley, olive oil, lemon juice, and zest. Blend until you get a thick, fragrant marinade.
3. Marinate the Meat: Pour the marinade over the lamb cubes and toss well to coat. Cover and refrigerate for up to 2 hours. (If short on time, marinate at room temperature for about 30 minutes.)
4. Prepare the Grill: Preheat a gas grill or indoor griddle over high heat. Brush the grates lightly with oil.
5. Assemble Kabobs: Shake off excess marinade and thread lamb cubes onto skewers, leaving a little space between pieces. (If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.)
6. Grill the Kabobs: Place skewers in a single layer on the hot grill. Cook for 7–9 minutes, turning every couple of minutes until browned on all sides. For medium-rare lamb, grill for about 7 minutes. Adjust cooking time to your preferred doneness.
7. Serve: Remove from the grill and let rest briefly before serving hot.

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Why You’ll Love This Recipe

• Bursting with Mediterranean spices and herbs.
• Tender, juicy lamb every time thanks to the flavorful marinade.
• Quick cooking time—perfect for weeknights or gatherings.
• Works beautifully for grilling season or an indoor stovetop grill.

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Tips

• Cut lamb into evenly sized cubes to ensure even cooking.
• Don’t skip resting the kabobs—it helps keep them juicy.
• If using wooden skewers, always soak them first to avoid burning.
• For extra flavor, marinate the lamb overnight in the fridge.

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Variations and Substitutions

• Meat Alternatives: Substitute lamb with beef sirloin, chicken thighs, or even firm tofu.
• Herbs: Swap parsley for cilantro or mint for a different flavor profile.
• Spices: Add cinnamon, coriander, or smoked paprika for a unique twist.
• Cooking Method: These kabobs can also be broiled in the oven if grilling isn’t an option.

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FAQs

Can I use lamb shoulder instead of leg?
Yes! Lamb shoulder works well, but it may require a longer marinating time for tenderness.

How long should I marinate the lamb?
At least 30 minutes at room temperature or up to 2 hours in the fridge. Overnight marination deepens the flavor.

Can I freeze marinated lamb?
Yes—freeze the lamb with marinade in a freezer-safe bag for up to 2 months. Thaw overnight before grilling.

What’s the best doneness for lamb kabobs?
Medium-rare (7 minutes grilling) keeps lamb tender and juicy, but you can adjust to your liking.

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Serving and Suggestions

• Serve with warm pita bread, hummus, and tzatziki for a full Mediterranean spread.
• Pair with grilled vegetables or a fresh Greek salad.
• Add rice pilaf or couscous on the side for a heartier meal.
• Drizzle with extra virgin olive oil and a squeeze of lemon before serving.