Easy Grilled Lamb Kebabs in 30 Mins
Craving tender, juicy kebabs? Our Grilled Lamb Kebabs recipe has a flavorful marinade perfect for your next summer BBQ. Discover how easy it is to make these delicious skewers, packed with Mediterranean flavors and grilled to perfection.
Ingredients
- 1.5 lbs boneless leg of lamb or lamb shoulder cut into 1-inch cubes
- ¼ cup olive oil extra virgin
- ¼ cup fresh lemon juice from about 2 lemons
- 4 cloves garlic minced
- 1 tbsp dried oregano
- 1 tsp dried rosemary crushed
- 1 tsp smoked paprika
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
- 1 large red onion cut into 1-inch chunks
- 1 red bell pepper seeded and cut into 1-inch chunks
- 1 green bell pepper seeded and cut into 1-inch chunks
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, crushed rosemary, smoked paprika, salt, and black pepper to create the marinade.
- Add the cubed lamb to the bowl with the marinade and toss thoroughly to ensure every piece is coated. Let it marinate at room temperature for at least 15 minutes. For more flavor, cover and refrigerate for up to 4 hours.
- If using wooden skewers, soak them in water for at least 20 minutes to prevent them from burning on the grill.
- Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean and lightly oil the grill grates.
- Thread the marinated lamb cubes onto the skewers, alternating with chunks of red onion, red bell pepper, and green bell pepper. Pack them together firmly but not too tightly.
- Place the kebabs on the preheated grill. Cook for 10-12 minutes, turning every 2-3 minutes, until the lamb is cooked to your desired doneness and has a nice char, and the vegetables are tender-crisp. For medium-rare, the internal temperature should be 135°F (57°C).
- Remove the kebabs from the grill and transfer them to a platter. Let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender meat.
Notes
Serving Suggestions: These kebabs are delicious served with warm pita bread, a side of tzatziki sauce, and a fresh Greek salad.
Variations: Feel free to add other vegetables like cherry tomatoes, zucchini, or mushrooms to the skewers.
Storage: Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the lamb.
