lamb kabobs recipe
The Best lamb kabobs recipe
The health part is another reason I keep this recipe in my rotation. Lamb is packed with protein and iron, which helps keep energy steady, and the veggies add fiber and vitamins. It’s not so heavy that it feels like a full meal, but it’s filling enough to hold you over until dinner. Plus, the grill adds a smoky flavor that makes everything taste better without needing extra seasoning. I’ve found that the kids’ favorite part isn’t just the meat—they always ask for extra marinade on their veggies. It’s a little trick, but it makes the dish feel even more fun to eat. This isn’t just a recipe; it’s a way to make simple things feel extra delicious, whether you’re serving it for a holiday gathering or just a regular night at home.
Classic Lamb Kabobs with Fresh Herbs
Tender lamb cubes threaded onto skewers with a zesty tomato-herb marinade, grilled to perfection. Serve with warm pita and a cooling yogurt sauce for a flavorful, restaurant-style meal.
🥘Ingredients
- 1.5 lbs boneless lamb shoulder, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 cup plain yogurt
- ½ cup grated fresh lemon peel
- 3 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp honey
- 1 tsp dried mint (or 1 tbsp fresh)
- 6 large wooden skewers (soaked in water for 30 mins)
- 1 large pita bread, warmed
- 1 cup cherry tomatoes, halved
- 1 red onion, sliced
- Fresh parsley, chopped
👨🍳Directions
-
1
Whisk together the yogurt, lemon peel, lemon juice, garlic, olive oil, honey, and mint in a bowl. Let marinate for at least 30 minutes. -
2
In a separate bowl, mix olive oil, cumin, paprika, oregano, salt, and pepper. Rub the lamb cubes with half the spice mixture, then coat them in the marinade. Wrap the bowl tightly with plastic wrap and refrigerate for at least 2 hours (or overnight). -
3
Thread the marinated lamb cubes onto the soaked skewers, alternating with cherry tomatoes and red onion slices. Place skewers on a baking sheet lined with parchment paper. -
4
Preheat the grill to medium-high heat or preheat the oven to 425°F. Grill the skewers for 8–10 minutes, turning occasionally, until the lamb is cooked to 145°F internally and the edges are slightly charred. -
5
Serve immediately with warm pita, fresh parsley, and any remaining marinade drizzled over the top.
🔧Equipment
- Mixing bowl
- Plastic wrap
- Skewers
- Grill or grill pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, let the lamb rest for 5 minutes after grilling before serving.
- Use a meat thermometer to ensure lamb reaches 145°F (63°C) for safe consumption.
Watch Video Of How Classic Lamb Kabobs with Fresh Herbs Works
❓ Frequently Asked Questions About Lamb Kabobs with Fresh Herbs
How do I ensure the lamb is tender enough for kabobs?
Marinate the lamb cubes in a mix of olive oil, lemon juice, garlic, and a pinch of salt for at least 30 minutes before threading. For extra tenderness, slice the lamb against the grain if it’s too tough, or cook it slowly in a covered pan at 325°F until it reaches an internal temperature of 145°F.
Can I substitute chicken for lamb?
Yes, you can use boneless, skinless chicken thighs or breasts instead of lamb. Cut them into similar-sized cubes and marinate them for the same amount of time. Chicken cooks faster, so reduce the grill time to 3–4 minutes per side instead of 5–6.
What if I don’t have a skewer?
Use a clean wooden or metal skewer, or opt for a grill basket if you’re grilling on a flat surface. To prevent burning, lightly oil the skewer before threading the meat.
How do I keep the kabobs from drying out?
Pat the lamb dry before marinating, but avoid overcrowding the skewers—leave space between cubes. Grill over medium heat, basting with the marinade every couple of minutes, and finish with a squeeze of lemon right before serving.
Can I make these kabobs ahead of time?
Yes, but assemble them just before grilling to prevent drying. Prep the marinade and cubes in advance, then thread and refrigerate until ready to cook. Grill immediately after removing from the fridge.
