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Lamb kebabs

lamb kebabs

Lamb kebabs with grilled spices and herbs. Discover how to make juicy, flavorful lamb skewers for a healthy and practical meal.
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Total Time 46 minutes
Servings: 4 servings
Course: Lunch or Dinner
Cuisine: Middle Eastern
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 500 g lamb leg cut into cubes, lean, trimmed
  • 2 tablespoons plain yogurt unsweetened
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper
  • 1 small red onion cut in chunks, for skewering
  • 1 small bell pepper any color, cut in chunks, for skewering
  • 8 units wooden skewers soaked in water

Method
 

  1. Soak the wooden skewers in water for at least 20 minutes to prevent burning on the grill.
  2. In a large bowl, combine yogurt, lemon juice, olive oil, garlic, cumin, coriander, smoked paprika, oregano, salt, and black pepper. Mix well to make a marinade.
  3. Add the cubed lamb to the marinade. Mix until all pieces are well coated. Cover and refrigerate for at least 30 minutes to marinate (up to 4 hours for more flavor).
  4. Prepare the vegetables: While the lamb marinates, cut onion and bell pepper into chunks for skewering.
  5. Thread the marinated lamb, onion, and bell pepper alternately onto the soaked skewers.
  6. Preheat your grill or grill pan to medium-high heat.
  7. Place the kebabs on the grill and cook for 10-12 minutes, turning occasionally, until the lamb is browned on the outside and cooked to your desired doneness.
  8. Remove from the grill and let rest for a few minutes. Serve hot with fresh herbs, pita, and yogurt sauce if desired.

Notes

Lamb kebabs are a timeless favorite in Middle Eastern cuisine, celebrated for their incredible versatility and depth of flavor. Whether you prepare them as a highlight at your next BBQ, a satisfying weeknight meal, or as a feast centerpiece, lamb kebabs never disappoint. Their irresistible combination of juicy, marinated meat and charred vegetables makes them well-loved by food lovers everywhere.

Flavor-Boosting Tips & Substitutions

  • Want extra tenderness? Marinate the lamb cubes for at least 2 hours, or overnight if possible. Yogurt in the marinade naturally tenderizes the meat.
  • No lamb on hand? Try substituting with beef sirloin or even boneless chicken thighs for a similar experience.
  • If you like more color and crunch, add cherry tomatoes or zucchini chunks to the skewers for a fresh twist.
  • Herb variations: Fresh mint or parsley in the marinade or as a garnish really brightens the dish.

Preparation Insights

Soaking wooden skewers is crucial to prevent burning on the grill—don't skip this step! For even browning, pat the lamb cubes dry before marinating. When grilling, avoid crowding the skewers so each piece gets beautifully caramelized. Rotate the skewers regularly for uniform cooking and juiciness throughout.

Serving Suggestions

  • Serve lamb kebabs with warm pita, tangy tzatziki, or a fresh tomato-cucumber salad for a complete meal.
  • Pair with Middle Eastern rice pilaf or herbed couscous to soak up the flavorful juices.
  • For an elegant touch, top with toasted pine nuts, a squeeze of lemon, and a sprinkle of sumac.
These lamb kebabs also make for excellent leftovers—simply wrap them in flatbread for a quick sandwich or toss with greens for a vibrant salad. Whether grilling for family or friends, these kebabs are sure to become a go-to favorite in your repertoire!