Grilled Lamb Kabob Recipe

These Grilled Lamb Kabob Recipe delights are perfect for any gathering, from casual barbecues to elegant dinner parties. The combination of tender lamb marinated in a Mediterranean-style sauce delivers an unforgettable flavor. With simple preparation and grilling techniques, you’ll impress your guests while enjoying this easy-to-make dish.

Why You’ll Love This Recipe

• Flavorful Marinade: The marinade infuses the lamb with rich Mediterranean flavors, ensuring every bite is delicious.
• Quick Cooking Time: With just 8 minutes on the grill, you can have these kabobs ready in no time.
• Versatile Serving Options: Pair with cucumber yogurt sauce or fresh mint for a refreshing touch.
• Perfect for Any Occasion: Whether it’s a summer cookout or a cozy family dinner, these kabobs fit right in.
• Healthier Choice: Lean lamb provides protein while being lower in fat than many cuts of meat.

Tools and Preparation

To prepare your grilled lamb kabobs, you’ll need a few essential tools to make the process smooth and enjoyable.

Essential Tools and Equipment

• Grill (gas or charcoal)
• Skewers (metal or soaked wooden)
• Mixing bowl
• Whisk
• Basting brush

Importance of Each Tool

• Grill: A good grill allows for even cooking and creates those beautiful char marks on your kabobs.
• Skewers: They hold the ingredients together, ensuring even cooking and easy handling on the grill.

Ingredients

These lamb kabobs are made with lamb loin or leg skewered together with onions, marinated in a Mediterranean-style sauce, and grilled medium rare.

For the Marinade

• 1 yellow onion (½ grated and ½ cut into chunks)
• 3 garlic cloves (minced)
• 3 tablespoons olive oil
• 1 lemon (zest and juice)
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Lamb

• 1 ½ pound boneless lamb loin or boneless leg of lamb (cut into 1-inch cubes)

For Serving

• Cucumber Yogurt Sauce (for serving)
• Fresh mint for serving

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Grilled Lamb Kabob Recipe

Step 1: Prepare the Marinade

In a large bowl, whisk together the grated onion, minced garlic, olive oil, lemon zest, lemon juice, cumin, paprika, cinnamon, salt, and black pepper. Pat the lamb dry with paper towels. Add it to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes or overnight for best results.

Step 2: Preheat Your Grill

Remove the marinated lamb from the refrigerator about 30 minutes before cooking. This helps it come to room temperature. Heat your outdoor gas grill to medium-high heat (about 400°F). Brush the grates lightly with oil to prevent sticking.

Step 3: Assemble the Kabobs

Remove the lamb from the marinade, allowing any excess marinade to drip off. Save this marinade for basting later. Thread the lamb onto skewers, alternating with onion chunks between pieces of lamb. Place them directly on the grill.

Step 4: Grill the Kabobs

Grill one side of the kabobs for 4 minutes while brushing them with leftover marinade. Afterward, turn them over and grill for another 4 minutes until they reach medium rare doneness or are lightly charred.

Step 5: Serve

Once cooked, transfer the grilled lamb kabobs to a plate. Serve immediately alongside cucumber yogurt sauce and garnish with fresh mint for an extra burst of flavor. Enjoy!

How to Serve Grilled Lamb Kabob Recipe

These grilled lamb kabobs are perfect for a summer barbecue or a cozy dinner. Pairing them with the right sides and sauces can elevate your meal.

With Fresh Salads

• Greek Salad: A refreshing mix of tomatoes, cucumbers, olives, and feta cheese that complements the flavors of the lamb.
• Tabbouleh: A herby salad made from bulgur wheat, parsley, mint, and lemon juice that adds a light touch to your plate.

With Dips and Sauces

• Cucumber Yogurt Sauce: This cool sauce is perfect for dipping and balances the spices in the kabobs.
• Hummus: Creamy and rich, hummus is a great spread to enjoy with your kabobs and pita bread.

With Grains

• Couscous: Fluffy couscous infused with herbs makes a hearty base for your skewers.
• Rice Pilaf: Flavorful rice cooked with spices can complement the savory notes of the lamb.

How to Perfect Grilled Lamb Kabob Recipe

To achieve the best results with your grilled lamb kabobs, consider these helpful tips. They will enhance both flavor and texture.

• Bold Marinade: Use a robust marinade to infuse deep flavors into the lamb. Letting it marinate overnight can make a big difference.
• Consistent Cubes: Cut lamb into uniform 1-inch cubes for even cooking. This ensures all pieces grill at the same rate.
• Preheat Grill Properly: Always preheat your grill to medium-high before adding kabobs. This helps achieve a nice sear.
• Don’t Overcrowd Skewers: Leave some space between pieces on each skewer. This allows heat to circulate and cook evenly.
• Use Leftover Marinade Wisely: Brush leftover marinade on the kabobs while grilling for extra flavor, but do not reuse it after raw meat has been in it.

Best Side Dishes for Grilled Lamb Kabob Recipe

Serving grilled lamb kabobs with delicious sides can make your meal even more satisfying. Here are some great options to consider:

1. Pita Bread: Soft pita bread is perfect for wrapping around your kabobs or enjoying with dips.
2. Roasted Vegetables: Seasonal veggies roasted until tender provide color and nutrition alongside your meal.
3. Grilled Corn on the Cob: Sweet corn brushed with butter adds a delightful crunch when served alongside kabobs.
4. Quinoa Salad: A nutritious quinoa salad mixed with herbs and vegetables offers a wholesome side dish option.
5. Fattoush Salad: A tangy salad with crispy pita chips that adds crunch and freshness to your plate.
6. Stuffed Grape Leaves (Dolmas): Filled with rice, herbs, and spices, these make an excellent appetizer or side dish.

Common Mistakes to Avoid

Marinating lamb kabobs can be a delightful experience, but there are common pitfalls to be aware of.

• Not Marinating Long Enough: Skipping the marination step or not allowing enough time can result in bland kabobs. Aim for at least 30 minutes, but overnight is best for maximum flavor.
• Overcrowding the Skewers: Packing too much meat onto each skewer can lead to uneven cooking. Leave some space between the pieces to ensure they grill evenly and achieve that perfect char.
• Ignoring Grill Temperature: Cooking on a grill that’s too hot or too cold can ruin your kabobs. Preheat your grill to medium-high (about 400°F) for optimal results.
• Skipping the Resting Period: Cutting into the kabobs right off the grill can cause juices to run out. Let them rest for a few minutes before serving to retain moisture and flavor.
• Using Low-Quality Meat: Choosing tough cuts of lamb may lead to chewy kabobs. Opt for lamb loin or leg for tender and juicy results.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store grilled lamb kabobs in the fridge for up to 3 days.
• Containers: Use airtight containers or wrap them tightly in plastic wrap to keep them fresh.

Freezing Grilled Lamb Kabob Recipe

• Duration: You can freeze them for up to 3 months.
• Containers: Place in freezer-safe bags or containers, removing as much air as possible before sealing.

Reheating Grilled Lamb Kabob Recipe

• Oven: Preheat to 350°F and place kabobs on a baking sheet. Heat for about 10-15 minutes until warmed through.
• Microwave: Place on a microwave-safe plate and cover with a damp paper towel. Heat in short intervals, checking frequently until hot.
• Stovetop: In a skillet over medium heat, add a splash of water or broth. Cover and heat, turning occasionally until heated through.

Frequently Asked Questions

What is the best cut of meat for a Grilled Lamb Kabob Recipe?

The best cuts are lamb loin or boneless leg of lamb since they are tender and flavorful, making them ideal for grilling.

How long should I marinate my lamb for the kabob recipe?

For optimal flavor, marinate your lamb for at least 30 minutes; however, overnight is recommended for deeper flavor infusion.

Can I use vegetables in my Grilled Lamb Kabob Recipe?

Absolutely! Bell peppers, zucchini, and cherry tomatoes make excellent additions. Just be sure they cook evenly with the lamb.

How do I know when my grilled lamb kabobs are done?

The ideal internal temperature for medium-rare lamb is about 145°F. Use a meat thermometer to check doneness accurately.

What should I serve with grilled lamb kabobs?

Pair your kabobs with Cucumber Yogurt Sauce, pita bread, or a refreshing salad for a complete meal.

Final Thoughts

This Grilled Lamb Kabob Recipe is easy to prepare and packed with Mediterranean flavors that will impress any guest. The versatility allows you to customize it with different spices or vegetables based on your taste preferences. Give it a try; it’s sure to become a favorite!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Grilled Lamb Kabob Recipe

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• Author: Lucille
• Total Time: 38 minutes
• Yield: Serves approximately 4 people 1x

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Description

Grilled Lamb Kabobs are a delightful dish that brings the flavors of the Mediterranean right to your backyard. Perfect for any gathering, these tender lamb pieces are marinated in a zesty blend of garlic, lemon, and spices, then grilled to perfection in just 8 minutes. Whether you’re hosting a casual barbecue or an elegant dinner party, these kabobs will surely impress your guests with their rich taste and simple preparation. Serve them with refreshing cucumber yogurt sauce and fresh mint for a burst of flavor that complements the savory lamb. This easy-to-make recipe not only satisfies your taste buds but also provides a healthier protein option for your meals.

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Ingredients

Scale 1x2x3x

• 1 ½ pounds boneless lamb loin or leg (cut into 1-inch cubes)
• 1 yellow onion (½ grated and ½ cut into chunks)
• 3 garlic cloves (minced)
• 3 tablespoons olive oil
• 1 lemon (zest and juice)
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon black pepper

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Instructions

1. Prepare the marinade by whisking together grated onion, minced garlic, olive oil, lemon zest, lemon juice, cumin, paprika, cinnamon, salt, and black pepper in a bowl.
2. Add lamb cubes to the marinade; toss to coat evenly. Cover and refrigerate for at least 30 minutes or overnight.
3. Preheat your grill to medium-high heat (approximately 400°F). Lightly oil the grates.
4. Thread marinated lamb onto skewers alternating with onion chunks.
5. Grill kabobs for about 4 minutes on each side while brushing with leftover marinade until they reach medium rare doneness.
6. Serve hot alongside cucumber yogurt sauce and garnish with fresh mint.

• Prep Time: 30 minutes
• Cook Time: 8 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 2 kabobs (150g)
• Calories: 335
• Sugar: 1g
• Sodium: 320mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 37g
• Cholesterol: 90mg