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4.8 from 288 votes

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.

Prep Time
15 mins
Cook Time
15 mins
Marinating time
2 hrs
Servings: 6 people
Calories: 275 kcal
Course: Dinner
Cuisine: Mediterranean , Middle Eastern

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

    Cup of Yum
  1. 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.
  2. 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).
  3. 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).
  4. Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
  5. 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).
  6. 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

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

% 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.