
Lamb Kabobs
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Prep Time: 15 minutes
Marinate Time: 1–4 hours (or overnight)
Cook Time: 10–15 minutes
Servings: 4
INGREDIENTS:
- 1.5–2 lbs lamb stew meat
- 1 red onion (cut into chunks)
- 1 bell pepper (any color, cut into chunks)
- 1 zucchini or cherry tomatoes (optional)
MARINADE:
- 1/4 cup olive oil
- 2 tbsp lemon juice or red wine vinegar
- 3 garlic cloves, minced
- 1 tsp dried oregano (or rosemary or thyme)
- 1 tsp ground cumin (optional, for a Middle Eastern flavor)
- Salt & black pepper to taste
INSTRUCTIONS:
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Marinate the lamb:
- In a bowl or zip-top bag, mix marinade ingredients.
- Add lamb pieces and mix well.
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Refrigerate for 1–4 hours (overnight for best flavor).
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Assemble the kabobs:
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Thread lamb, onion, and vegetables onto skewers (alternate for color and even cooking).
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Cook:
- Grill: Preheat to medium-high. Grill skewers 10–15 min, turning every 3–4 min until browned and cooked to your desired doneness (medium = 145°F).
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Oven: Broil on a baking sheet 6” from heat source for 10–15 min, turning once or twice.
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Rest & Serve:
- Let kabobs rest a few minutes before serving.
- Serve with rice, flatbread, or a yogurt dip (like tzatziki).