Lamb Kabobs
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
6 hrs
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Total Time
6 hrs 30 mins
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Servings
4
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Calories
676 kcal
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Course
Main Course, Dinner
Lamb Kabobs
Description
This Lamb Kabobs recipe begins with marinating lamb cubes in a mixture of vegetable oil, Worcestershire sauce, fresh lemon juice, garlic, oregano, kosher salt, and black pepper. The marinade tenderizes the meat while infusing it with savory, tangy, and aromatic elements. After marinating for 6–8 hours, the lamb is threaded onto soaked wooden skewers alternately with chunks of bell pepper and red onion.
Grilled over medium-high heat, the kabobs cook for about 9 to 12 minutes total, developing a flavorful char while keeping the lamb juicy and slightly pink inside. Resting for 5 minutes after grilling lets juices redistribute. The vegetables soften and char slightly, balancing the rich meat. Serving with fresh mint sauce adds a bright contrast to the grilled flavors.
To present, alternate lamb and vegetables on skewers for a colorful look. The recipe advises removing meat from skewers before refrigerating leftovers to keep flavors and textures intact. Lamb kabobs make a satisfying main dish with seasonal vegetables for a balanced meal.
Soaking wood skewers prevents burning during grilling. Monitoring internal temperature to about 145°F ensures medium doneness without overcooking. Marinating at least 2 hours improves tenderness and flavor.
Ingredients
- 1 ½ pounds lamb cubed, boneless
- 2 bell pepper
- 1 medium red onion
Marinade
- ⅓ cup vegetable oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon lemon juice fresh
- 2 cloves garlic minced
- ½ teaspoon oregano dried
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cut lamb into roughly equal sized pieces (about 1-inch).
- Combine marinade ingredients in a large bowl or freezer bag. Add lamb cubes and marinate for 6-8 hours.
- If using wooden skewers, soak for 30 minutes before skewering meat and vegetables.
- Preheat the grill to medium-high.
- Cut vegetables into 1-inch pieces. Skewer lamb and vegetables, alternating as you like.
- Place kabobs directly over the heat, cooking for 6-7 minutes before flipping and cooking another 3-5 minutes.
- Remove and rest 5 minutes before serving. Serve with fresh mint sauce.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Alternate lamb cubes with bell peppers and red onion on skewers for an even cook and appealing presentation.
- Marinate lamb for at least 2 hours; longer marinating times enhance tenderness and flavor.
- Grill kabobs to an internal temperature of about 145°F for medium doneness, removing a little early as they rest to finish cooking.
- Store leftovers by removing meat and vegetables from skewers and refrigerating in a covered container for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 676 kcal
% Daily Value*
| Calories | 676 | 34% |
| Carbohydrates | 9g | 3% |
| Protein | 29g | 58% |
| Fat | 58g | 89% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 29g | 145% |
| Cholesterol | 124mg | 41% |
| Sodium | 506mg | 21% |
| Potassium | 626mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1876IU | 38% |
| Vitamin C | 81mg | 90% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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