Lamb Kabobs
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 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
Description
Lamb Kabobs use boneless leg of lamb cut into sizable cubes seasoned with salt and pepper before marinating. The marinade blends finely processed yellow onion, garlic, a blend of warm spices including allspice, nutmeg, and cardamom, with fresh parsley, olive oil, and freshly zested lemon juice. This combination imparts fragrant, slightly citrusy, and warm spicy notes while tenderizing the lamb.
After marinating (from 30 minutes at room temperature to up to 2 hours refrigerated), excess marinade is shaken off, and the lamb is threaded on soaked wooden skewers. Grilled on high heat, the meat develops a caramelized crust while retaining a juicy interior, making for flavorful skewers with a pleasing balance of spice and herbal freshness.
These kabobs work well served alongside grilled vegetables, rice, or as part of a Mediterranean meal setting. The recipe favors simplicity in seasoning to highlight the lamb and the marinade’s warm aromatics.
Notes suggest alternatives for lamb cuts such as loin or shoulder and emphasize not skipping the marinating step for tenderness and flavor. Leftovers keep well refrigerated for several days. Quality Mediterranean ingredients contribute to authentic flavor, recommended where possible.
Ingredients
- 1 ½ lb leg of lamb boneless
- kosher salt
- black pepper
For the Marinade
- 1 yellow onion medium
- 5 garlic cloves
- 1 teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
- 1 cup parsley packed; fresh
- 1/3 cup extra virgin olive oil
- lemon juice and zest of 1
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
- Boneless leg of lamb is used, but lamb loin or shoulder cuts work well too.
- Marinate the lamb for at least 30 minutes at room temperature or up to 2 hours refrigerated to enhance flavor and tenderness.
- Lamb shoulder benefits from a longer marinating time to improve texture.
- Store leftover kabobs in the refrigerator for 2 to 3 days.
- Use quality Mediterranean ingredients like extra virgin olive oil and fresh spices to maintain authentic flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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