Kabobs using boneless lamb stew

Lamb Kabobs

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:

  1. Marinate the lamb:
    • In a bowl or zip-top bag, mix marinade ingredients.
    • Add lamb pieces and mix well.
    • Refrigerate for 1–4 hours (overnight for best flavor).
  2. Assemble the kabobs:
    • Thread lamb, onion, and vegetables onto skewers (alternate for color and even cooking).
  3. 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).
    • Oven: Broil on a baking sheet 6” from heat source for 10–15 min, turning once or twice.
  4. Rest & Serve:
    • Let kabobs rest a few minutes before serving.
    • Serve with rice, flatbread, or a yogurt dip (like tzatziki).
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