lamb kabobs

A special Mediterranean marinade that flavors and tenderizes the meat, plus a bit of grilling technique, produce succulent, juicy lamb kabobs every time. Watch the video and read the full post for more tips and information.

Lamb Kabobs

½ lb boneless leg of lamb

Kosher salt and black pepper

onion

garlic

allspice

nutmeg

cardamom

parsley

extra virgin olive oil

lemon

Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.

In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).

Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).

Brush the grates of a gas grill (or an indoor griddle) with oil and heat.

Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).

Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).

https://content.jwplatform.com/videos/Z6NY7PrB.mp4

Grilled Lamb Kabobs

These Lamb Kabobs are flavorful and juicy! This marinade will knock your socks off. Create the ultimate restaurant quality kabob with very little effort.

The Best Grilled Lamb Kabobs

lb boneless lamb

soy sauce

teriyaki sauce

tbsp steak seasoning

red wine

green bell pepper

red bell pepper ((optional

yellow bell pepper ((optional

Prep Meat

Cut meat into one-inch cubes. Place meat in a dish, cover with soy sauce, teriyaki sauce, wine and steak seasoning.

Marinate

Dice the onion and bell peppers into large squares. Using your hands, mix them together and press to extract the juices. Combine the veggies with the lamb and marinade. Let it all marinate overnight in the fridge.

Prep Skewers

Place the marinated lamb on skewers. If you choose to add fresh bell pepper and onion, cut it into equal size pieces.

Grill

Grill the kabobs until they’re cooked through, depending on your preference.

Top 2 lamb kabobs recipes from across the web

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Lamb Kabobs

The Best Grilled Lamb Kabobs

Top 2 lamb kabobs recipes from across the web

The most viewed lamb kabobs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb Kabobs

The Best Grilled Lamb Kabobs

The most viewed lamb kabobs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine