Lamb kabobs are the perfect recipe for welcoming spring and summertime grilling!
Fresh cubes of lamb are lightly marinated in savory herbs and seasonings and then grilled with colorful veggies to tender perfection! They’re healthy, packed with flavor, and best of all, an easy meal that everyone loves.
Why We Love Kabobs
Kebabs, kabobs, or skewers of marinated lamb generally can be referred to by any of these names depending on where they’re served.
- These are easy to make ahead of time and just toss on the grill before eating.
- Lamb kabobs are healthy and packed with flavor.
- Add your favorite vegetables to these skewers from mushrooms to eggplant.
- Lamb has such a light and fresh, slightly earthy flavor. This recipe has an easy marinade that adds flavor and also helps tenderize the meat.
- They go from the grill to the table in minutes and are perfect served with a side of rice and a fresh tomato salad.
Ingredients
LAMB: Lamb kabobs can be made from your choice of many cuts. A sirloin or a boneless shoulder has a higher ratio of fat to meat while a boneless leg of lamb is a bit leaner.
VEGGIES: Red bell peppers and onions add a punch of color and crunch to lamb kabobs. Wedges of red potatoes, whole mushrooms, and chunks of yellow squash or zucchini will also taste great!
MARINADE: A marinade does more than just taste good! It also has a bit of acidity which helps tenderize meat, some oil that helps with grilling, and of course lots of flavor. We love pairing lemon and garlic with lamb.
How to Grill Lamb Kabobs
- Cut lamb into 1” cubes. Prepare marinade (as directed in recipe below).
- Marinate lamb cubes for at least 6 hours, preferably overnight.
- Skewer lamb & vegetables, grill for 6 or 7 minutes, flip over, & cook another 3 to 5 minutes.
- Let the kabobs rest 5 minutes before serving.
PRO TIP: If using wooden skewers, soak them for at least 30 minutes. This is a good thing to do while preparing the peppers and onions.
Make It a Meal
- Sauce: We love love love this mint sauce with lamb or chimichurri. You can also add a side of tzatziki (with some homemade pita bread of course).
- Carb: Rice pilaf is great with kabobs (or make a pilaf with farro or other grains if you’d like).
- Salad: A Greek-inspired salad like Greek salad is a fresh summer option as is a cucumber onion salad. To keep it simple, add a tossed salad with your favorite fresh veggies.
Tips for the Best Kabobs
- Alternate lamb with vegetables for a pretty presentation and to make sure the juices from the meat flavors them.
- Don’t overcook the kabobs, we cook to an internal temperature of 145°F (I remove them a couple of degrees early).
- Allow the lamb to marinate for at least 2 hours, longer is better as the marinade helps tenderize the meat.
- Store lamb kabobs by removing the meat and vegetables from the skewers and keep leftovers in a covered container in the refrigerator for up to 4 days.
More Fave Kabobs
- Garlic Butter Steak Kabobs – tender & savory
- Teriyaki Chicken Kabobs – perfect for a quick weeknight dinner!
- Grilled Marinated Vegetable Kabobs – a colorful side dish
- Hawaiian Chicken Kabobs – so flavorful!
- Easy Beef Kabobs – great for entertaining
- Shrimp Kabobs – ready in no time!
Did your family love these Lamb Kabobs? Be sure to leave a rating and a comment below!
Lamb Kabobs
Ingredients
- 1 ½ pounds boneless lamb cubed
- 2 bell peppers
- 1 medium red onion
Marinade
- ⅓ cup vegetable oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 2 cloves garlic minced
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Cut lamb into roughly equal sized pieces (about 1-inch).
- Combine marinade ingredients in a large bowl or freezer bag. Add lamb cubes and marinate for 6-8 hours.
- If using wooden skewers, soak for 30 minutes before skewering meat and vegetables.
- Preheat the grill to medium-high.
- Cut vegetables into 1-inch pieces. Skewer lamb and vegetables, alternating as you like.
- Place kabobs directly over the heat, cooking for 6-7 minutes before flipping and cooking another 3-5 minutes.
- Remove and rest 5 minutes before serving. Serve with fresh mint sauce.
Notes
- If using wood skewers, soak them in water for at least 30 minutes before adding the meats and veggies.
- Alternate lamb with vegetables for a pretty presentation and to make sure the juices from the meat flavors them.
- Don't overcook the kabobs, we cook to an internal temperature of 145°F (I remove them a couple of degrees early).
- Allow the lamb to marinate for at least 2 hours, longer is better as the marinade helps tenderize the meat.
- Store lamb kabobs by removing the meat and vegetables from the skewers and keep leftovers in a covered container in the refrigerator for up to 4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree
Cuisine American, Greek© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Can I broil or bake these lamb kebabs in the oven instead of grilling them? TIA!
Baking them in the oven should work just fine Sheryl. You will want to cook them to an internal temperature of 145°F (I remove them a couple of degrees early).