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Mediterranean Grilled Lamb Kebabs

Tender and flavorful grilled lamb kebabs marinated in a vibrant blend of Mediterranean spices and herbs. A perfect dish for summer barbecues or a delicious weeknight dinner.

Prep Time
30 minutes (plus at least 2 hours marinating)
Cook Time
10-12 minutes
Servings
6
Ingredients
  • 2 lbs Lamb shoulder or leg, cut into 1-inch cubes
  • 1 Red onion, roughly chopped
  • 1 Red bell pepper, roughly chopped
  • 1 Yellow bell pepper, roughly chopped
  • 1 pint Cherry tomatoes
  • 2 tablespoons Fresh rosemary, chopped
  • 2 tablespoons Fresh oregano, chopped
  • 4 cloves Garlic, minced
  • 1/4 cup Lemon juice
  • 1/4 cup Olive oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 12 Wooden or metal skewers

Prepare the Marinade

In a large bowl, combine the chopped rosemary, oregano, minced garlic, lemon juice, olive oil, salt, and pepper. Whisk together until well combined.

Marinate the Lamb

Add the cubed lamb to the bowl with the marinade. Toss to ensure the lamb is evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, allowing the flavors to meld.

Prepare the Skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. Thread the lamb cubes onto the skewers, alternating with red onion, bell peppers, and cherry tomatoes.

Grill the Kebabs

Preheat your grill to medium-high heat. Place the lamb kebabs on the grill grates and cook for 10-12 minutes, turning occasionally, until the lamb is cooked through and slightly charred. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium doneness.

Rest and Serve

Remove the kebabs from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful lamb. Serve the grilled lamb kebabs with a side of pita bread, tzatziki sauce, or a fresh salad.

Nutrition Facts Estimated per 100g of product

Note: Estimated values may vary based on specific ingredients used.
Calories: 220
Protein: 25g
Fat: 12g
Carbohydrates: 5g

Other Considerations for Nutrition

This recipe is a good source of protein and iron. Adjust salt and olive oil to suit dietary needs. Consider serving with a side of whole-grain couscous or quinoa for a more balanced meal.

← Mediterranean Beef Stuffed Bell Peppers Moroccan Lamb Stew with Apricots and Almonds →

FAQ

  • Can I use a different cut of lamb?

    Yes, you can use lamb loin or leg of lamb, but be sure to trim any excess fat. The cooking time may vary depending on the thickness of the lamb.
  • Can I use dried herbs instead of fresh?

    Yes, you can substitute dried herbs for fresh, but use about half the amount, as dried herbs are more potent. For example, use 1 tablespoon of dried rosemary and oregano instead of 2 tablespoons of fresh.
  • How do I prevent the skewers from burning?

    Soaking wooden skewers in water for at least 30 minutes before grilling will help prevent them from burning. You can also use metal skewers, which don't require soaking.
  • What's a good sauce to serve with the kebabs?

    Tzatziki sauce, a Greek yogurt-based sauce with cucumber, garlic, and dill, is a classic pairing. Hummus or a lemon-herb vinaigrette also work well.