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Lamb kebabs

lamb kebabs

Lamb kebabs are a flavor-packed, protein-rich meal—juicy, easy to prepare, and made for a satisfying, nourishing dinner.
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Total Time 41 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 500 g lamb leg or shoulder, cubed lean, trimmed
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 small red onion, cut in chunks
  • 1 medium zucchini, sliced
  • 1 large red bell pepper, cut in pieces

Method
 

  1. In a large bowl, combine the lamb cubes, olive oil, lemon juice, cumin, coriander, smoked paprika, salt, black pepper, and minced garlic. Mix well to coat all the lamb pieces evenly. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for extra flavor).
  2. While the lamb marinates, prepare the vegetables: cut the red onion into chunks, slice the zucchini, and chop the red bell pepper.
  3. Once marinated, thread the lamb and vegetables onto skewers, alternating between meat and vegetables for even distribution.
  4. Preheat your grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
  5. Grill the kebabs for about 8-10 minutes, turning occasionally, until the lamb is browned on the outside and cooked to your desired doneness.
  6. Remove the kebabs from the grill and let them rest for a couple of minutes. Serve immediately, garnished with fresh herbs if desired.

Notes

Lamb kebabs are a beloved classic in Middle Eastern cuisine and their appeal lies in their versatility. You can enjoy them for a weeknight dinner, grill them up for gatherings, or make smaller skewers as part of a mezze spread. Their juicy, charred flavor pairs beautifully with a variety of sides or fresh salads.
For the best lamb kebabs, always use fresh, lean lamb. Shoulder or leg meat works well—the marbling will keep the meat moist and flavor-packed while grilling. If lamb isn’t available or preferred, you may substitute with beef or chicken using the same marinade.
Marinating matters! Allowing the lamb to marinate for at least 30 minutes (and up to two hours) helps tenderize the meat and amplifies the flavor. For a deeper citrus note, grate in a little lemon zest. If you want an extra tender result, a spoonful of plain yogurt in the marinade works wonders, just like in traditional Turkish kebabs.
When threading the skewers, try to cut the lamb and vegetables into similar-sized pieces. This ensures even cooking, preventing some bits from drying out while others are underdone. If you're using wooden skewers, soak them in water for 20 minutes beforehand to avoid burning on the grill.
Cooking over an outdoor grill will impart smoky notes and beautiful charring, but a grill pan works just as well indoors. Don’t press the skewers down too much; you want the heat to kiss the lamb for that perfect seared finish.

Serving suggestions

Serve your lamb kebabs over warm pita bread with a refreshing side of tabbouleh, cucumber yogurt sauce (tzatziki), or grilled vegetables. For a heartier feast, pair them with garlic rice or roasted potatoes. Leftovers make delicious wraps or salads the next day.

Recipe variations

Swap the veggies for what’s in season—eggplant, cherry tomatoes, or mushrooms are tasty options. To spice things up, add a pinch of cayenne or a drizzle of harissa into your marinade. Get creative and make this recipe your own for every occasion!