lamb kebabs
Lamb kebabs: discover how to prepare juicy, spiced skewers with lamb for a flavorful, healthy and quick lunch or dinner.
Ingredients
Method
- Soak the wooden skewers in water for at least 20 minutes to prevent burning during grilling.
- In a large bowl, combine the lamb cubes, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, dried oregano, black pepper, and salt.
- Mix well to ensure the lamb is evenly coated with the marinade. Cover and refrigerate for at least 30 minutes for extra flavor.
- While marinating, prepare the vegetables: cut the red onion, zucchini, and red bell pepper into pieces suitable for skewering.
- Thread the marinated lamb cubes, onion, zucchini, and bell pepper alternately onto the skewers.
- Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates.
- Grill the kebabs, turning occasionally, for 10–12 minutes or until the lamb is browned on the outside and cooked to your taste.
- Serve immediately, garnished with extra herbs or a drizzle of olive oil if desired.
Notes
Lamb kebabs are a beloved classic in Middle Eastern cuisine, known for their bold flavors and vibrant presentation. They're incredibly versatile—perfect for a quick weeknight dinner, a summer cookout, or even as the star of a festive gathering. The combination of juicy lamb and grilled vegetables on skewers promises a meal that's as satisfying as it is visually appealing.
Practical Tips and Tricks
- Choose good quality lamb: Opt for leg or shoulder for a balance of tenderness and flavor. Trim excess fat to avoid flare-ups on the grill and a greasy texture.
- Marinating is key: Let the lamb soak in the marinade for at least 30 minutes—ideally a few hours or overnight. This step not only boosts flavor but also tenderizes the meat.
- Vegetable flexibility: If you’re out of zucchini or prefer other vegetables, try eggplant, cherry tomatoes, or mushrooms. All add vibrant color and texture to your skewers.
- Even pieces cook best: Cut lamb and vegetables uniformly for even cooking and an appealing final look.
Culinary Insights
- Skewering tip: When threading pieces, leave a bit of space between each so the heat circulates and cooks each cube perfectly.
- Grilling perfection: Avoid pressing the kebabs too often—allow enough time on each side to develop a nice sear and lock in juices.
- For extra smoky notes, use a charcoal grill or briefly finish the kebabs over an open flame.
Serving Suggestions & Creative Variations
- Present your lamb kebabs with warm pita bread, a fresh tabbouleh or fattoush salad, and a tangy yogurt or tzatziki sauce for a full Mediterranean experience.
- Add a sprinkle of fresh parsley, mint, or a drizzle of lemon juice right before serving to awaken the flavors.
- If you want a spicy kick, add a pinch of red pepper flakes or a touch of harissa to your marinade.
- For a vibrant variation, swap lamb for beef, chicken, or even halloumi cheese for a vegetarian option—just adjust the grilling time as needed.
