4.8 from 163 votes
Lamb Kabobs
Lamb Kabobs consist of boneless leg of lamb cubes marinated in a mixture of onion, garlic, allspice, nutmeg, cardamom, parsley, olive oil, and lemon juice. The marinade tenderizes and flavors the meat before it is grilled on skewers to develop a seared exterior while staying juicy inside, producing aromatic, spiced meat skewers ideal for grilled meals or Mediterranean-style dishes.
Prep Time
15 mins
Cook Time
10 mins
Marinating time
2 hrs
Servings:
6
people
Calories:
275 kcal
Course:
Dinner
Cuisine:
Mediterranean, Middle Eastern
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).
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 people
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.