The aroma of smoky grilled lamb, mingling with the freshness of lemon and herbs, fills the air, enticing everyone around. Lamb Kabobs are not just a meal; they are a flavorful experience that takes about 4 hours to prepare, including marinating time. The marinade’s combination of herbs and citrus ensures that the meat is tender and full of vibrant flavors, making it a standout dish at any gathering.
This recipe is perfect for anyone looking to elevate their grilling game. Whether you’re hosting a summer barbecue or enjoying a cozy family dinner, these kabobs will impress. You can marinate the lamb ahead of time and store it in the refrigerator, allowing the flavors to deepen.
Why You’ll Love This Recipe
- The marinade infuses the lamb with bold flavors.
- Grilling adds a delicious smoky char to the meat and veggies.
- Cooking time is quick, allowing for easy weeknight dinners.
- The vibrant colors of the peppers make for an eye-catching presentation.
What You’ll Need
To prepare this delicious dish, gather the following ingredients:
For the Marinade
- 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
For the Kabobs
- 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)
Tip: Use lamb shoulder as a budget-friendly alternative.
Substitutions & Swaps
- Lamb can be replaced with chicken or beef.
- Fresh herbs can substitute for dried ones.
- Use lime juice for a tangy twist.
How to Make It
Follow these simple steps to create delicious lamb kabobs.
Combine
In a large bowl, combine olive oil, minced garlic, salt, black pepper, oregano, rosemary, marjoram, tarragon, and lemon juice. Mix until well-blended.
Marinate
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.
Prepare Veggies
Sprinkle the onion and pepper chunks with garlic powder and salt and pepper to taste. Ensure they’re evenly coated for extra flavor.
Preheat Grill
Preheat grill to medium-high heat. This ensures a nice sear on the kabobs.
Assemble
Thread the marinated lamb, onion, and bell peppers alternately onto skewers. Pack them tightly for even cooking.
Grill
Grill for 7 to 10 minutes, turning occasionally, until lamb is cooked to desired doneness. Serve with lemon wedges and fresh mint for a burst of flavor.
How to Store It
Fridge: Store cooked kabobs in an airtight container for up to 3 days.
Freezer: No, because the texture may change.
Reheat: Microwave for 1-2 minutes at medium power.
Tips for Best Results
- Let the lamb rest after grilling for juiciness.
- Soak wooden skewers in water to prevent burning.
- Brush kabobs with marinade during grilling for extra flavor.
Serving Suggestions
- Pair with a crisp green salad for a complete meal.
- Serve alongside pita bread and tzatziki sauce for a Mediterranean flair.
- Enjoy with a refreshing rice pilaf or couscous salad.
