Lamb Kabobs
User Reviews
4.8
288 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Marinating time
2 hrs
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Servings
6 people
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Calories
275 kcal
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Course
Dinner
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Cuisine
Mediterranean, Middle Eastern
Lamb Kabobs
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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.
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Ingredients
- 1 ½ lb boneless leg of lamb
- kosher salt and black pepper
For the Marinade
- 1 medium yellow onion
- 5 garlic cloves
- 1 teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
- 1 cup packed fresh parsley
- 1/3 cup extra virgin olive oil
- Juice and zest of 1 lemon
Instructions
- 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).
Notes
- This recipe uses boneless leg of lamb, but you can also use lamb loin or lamb shoulder meat to make it.
- Do not skip the marinating if you can help it, a couple hours in the fridge or even 30 minutes at room will help. If you're using lamb shoulder, the meat will benefit from a longer marinating time in the fridge.
- Leftovers can be stored in the fridge for 2 to 3 days.
- Visit our shop to browse quality Mediterranean ingredients including extra virgin olive oil, spices, and more!
Nutrition Information
Show Details
Calories
275kcal
(14%)
Carbohydrates
3.6g
(1%)
Protein
23.6g
(47%)
Saturated Fat
3.9g
(20%)
Cholesterol
73.7mg
(25%)
Sodium
274.8mg
(11%)
Potassium
420.3mg
(12%)
Fiber
0.8g
(3%)
Sugar
0.9g
(2%)
Vitamin A
845IU
(17%)
Vitamin C
15.6mg
(17%)
Calcium
36.1mg
(4%)
Iron
2.8mg
(16%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 3.6g | 1% |
| Protein | 23.6g | 47% |
| Saturated Fat | 3.9g | 20% |
| Cholesterol | 73.7mg | 25% |
| Sodium | 274.8mg | 11% |
| Potassium | 420.3mg | 9% |
| Fiber | 0.8g | 3% |
| Sugar | 0.9g | 2% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 15.6mg | 17% |
| Calcium | 36.1mg | 4% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
288 reviews
Excellent
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