Grilled Lamb Kabobs
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Marinade time
4 hrs
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Total Time
4 hrs 25 mins
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Servings
4 servings
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Calories
321 kcal
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Course
Main Course
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Cuisine
Mediterranean
Grilled Lamb Kabobs
Description
These Grilled Lamb Kabobs start with lamb loin pieces marinated in a mixture of grated onion, minced garlic, olive oil, lemon juice and zest, along with cumin, paprika, cinnamon, salt, and pepper. The marinade tenderizes the meat and adds layers of flavor. Threaded onto skewers alternating with onion chunks, the kabobs are grilled over medium-high heat until lightly charred and cooked to medium rare. This method creates a pleasant contrast between the savory meat and the sweet, caramelized onions. The kabobs can be served with yogurt sauce or over rice for a hearty meal.
The combination of lemon's brightness and warm spices gives a distinctive Middle Eastern touch. Grilling allows the exterior to crisp while maintaining juiciness inside. The skewering of onion pieces alongside lamb adds bursts of sweetness and moisture during cooking.
These kabobs suit outdoor cookouts or casual dinners. The recipe suggests marinating the meat for several hours or overnight to deepen flavor. Leftovers hold well refrigerated for a few days and can be reheated gently in the oven.
Ingredients
- 1 yellow onion ½ grated and ½ cut into chunks
- 3 garlic minced, cloves
- 3 tablespoons olive oil
- 1 lemon zested and juiced
- 1 teaspoon cumin
- ¼ teaspoon paprika
- ¼ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¼ pound lamb loin trimmed and cut into 1-inch cubes, boneless, or boneless leg of lamb
- dill for serving, fresh
Instructions
- In a large bowl, mix grated onion, garlic, olive oil, lemon juice, lemon zest, cumin, paprika, cinnamon, salt and pepper. Add lamb and toss to coat. Cover with plastic wrap and refrigerate 4-6 hours, preferably overnight.
- Remove lamb from refrigerator 30 minutes before cooking. Preheat a grill or grill pan over medium high heat. Remove lamb from marinade, shaking off excess and wiping away any grated onion bits. Thread pieces onto metal or soaked wooden skewers with the onion chunks in between the lamb.
- Grill until lightly charred, 4 minutes per side for medium rare. Remove from heat and serve with yogurt sauce or tzatziki or over rice.
Notes
- Marinate the lamb for up to 24 hours to enhance flavor and tenderness.
- Remove lamb from the fridge 30 minutes before grilling to help it cook evenly.
- When threading skewers, alternate meat with onion chunks for balanced cooking and flavor.
- Store leftovers in the refrigerator for up to 4 days and reheat in the oven at 350°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 30g | 60% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 94mg | 31% |
| Sodium | 390mg | 16% |
| Potassium | 492mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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