Grilled Herb Crusted Lamb Kebabs
User Reviews
4
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
2 hrs 25 mins
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Servings
6
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Calories
439 kcal
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Course
Main Course
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Cuisine
American
Grilled Herb Crusted Lamb Kebabs
Description
Grilled Herb Crusted Lamb Kebabs combine fresh herbs including rosemary, mint, parsley, and oregano with minced garlic, lemon zest, and a touch of red pepper flakes, all tossed in olive oil to form a flavorful marinade coating tender lamb chunks. After marinating for at least two hours or overnight, the lamb pieces are threaded onto skewers, leaving slight spacing to ensure even grilling. Cooking over a medium-high grill for 8-10 minutes achieves a medium-rare doneness with a nicely seared herb crust.
The fresh herbs impart a bright, aromatic complexity while the lemon zest adds subtle citrus notes that balance the lamb’s rich flavor. Garlic and red pepper flakes provide depth and mild heat, rounded by seasoning with kosher salt and cracked black pepper. Resting the kebabs after grilling helps retain juices, making each bite juicy and flavorful with a balanced texture between a crisp exterior and tender interior.
To avoid burning, wooden skewers should be soaked in water beforehand. These kebabs pair well with simple sides like grilled vegetables or a fresh salad for a meal highlighting herbs and grilled lamb.
Ingredients
- 1½ tablespoons rosemary chopped fresh
- 1½ tablespoons mint chopped fresh
- 1½ tablespoons parsley chopped fresh
- 2 teaspoons oregano chopped fresh
- 5 large garlic minced, cloves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper cracked
- 1 lemon zested
- ⅛ teaspoon red pepper flakes crushed
- ¼ cup + 1 tablespoon olive oil
- 1½ pounds lamb my butcher cut it for me from a leg of lamb., cut into 2" pieces
Instructions
- In a large bowl, combine the rosemary, mint, parsley, oregano, garlic, salt, pepper, lemon zest, red pepper flakes and olive oil. Mix to combine. Add the lamb chunks and toss until well coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the grill to a medium high heat (about 450°).
- Loosely thread the chunks of lamb onto skewers - they should touch but not be jammed together. Grill for 8-10 minutes for medium rare, turning once or twice during the cooking. Remove from heat and let the kebabs rest for 5-7 minutes before serving.
Notes
- Soak wooden skewers in water for an hour before grilling to prevent burning.
- Allow lamb to marinate at least 2 hours or overnight for stronger herb flavor.
- Rest kebabs 5-7 minutes after grilling to retain juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 3g | 1% |
| Protein | 19g | 38% |
| Fat | 39g | 60% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 82mg | 27% |
| Sodium | 457mg | 19% |
| Potassium | 292mg | 6% |
| Fiber | 1g | 4% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 11.8mg | 13% |
| Calcium | 43mg | 4% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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