How to make Lamb Kabobs? (Fresh herbs and Savory Seasonings)

The ideal meal for grilling in the spring and summer is lamb kabobs!

Fresh lamb cubes are delicately marinated in delicious herbs and seasonings before being grilled to exquisite perfection with colorful vegetables! They are delicious, nutritious, and best of all, a quick lunch that everyone enjoys.

Reasons We Adore Kabobs

Depending on where they are served, kebabs, kabobs, or skewers of marinated lamb can often go by any of these names.

• These are simple to prepare in advance and put on the grill before serving.
• Lamb kabobs are flavorful and nutritious.
• You can add your own vegetables, such as mushrooms or eggplant, to these skewers.
• The flavor of lamb is incredibly mild, fresh, and slightly earthy. This dish includes a simple marinade that flavorfully enhances and aids in tenderizing the meat.
• They take only a few minutes to go from the grill to the table and are ideal with a side of rice and a crisp tomato salad.

Ingredients

LAMB: A variety of cuts of lamb can be used to make kabobs. While a boneless leg of lamb is a little slimmer, a sirloin or a boneless shoulder has a larger ratio of fat to meat.

Red bell peppers and onions give lamb kabobs a colorful and crunchy boost. Red potato chunks, entire mushrooms, and bits of yellow squash or zucchini are also delicious options.

A marinade does more than just make food taste wonderful. Additionally, it has some acidity that aids in the tenderization of meat, some oil that facilitates grilling, and of course, a ton of taste. Lamb and lemon and garlic go so well together.

Grilling Lamb Kabobs: A Guide

1. Cut the lamb into 1-inch chunks. Make the marinade (as directed in the recipe below).
2. Lamb cubes should be marinated for at least six hours and ideally overnight.
3. Skewer the lamb and vegetables; grill for 6–7 minutes; turn over; and cook for an additional 3–5 minutes.
4. Before serving, give the kabobs five minutes to rest.

PRO HINT: Soak wooden skewers for at least 30 minutes before using them. While the peppers and onions are being prepared, this is a good thing to do.

 Make It a Meal

• Sauce: The mint sauce is fantastic with lamb or chimichurri. Sauce Tzatziki may also be served as a side (with some homemade pita bread of course).
• Carb: Rice pilaf pairs well with kabobs (you could also use farro or other grains to make a pilaf).
• Salad: A cucumber onion salad and other salads with a Greek influence, including Greek salad, are also healthy summertime choices. Add a tossed salad with your preferred fresh vegetables to make it straightforward.

How to Make the Best Kabobs

• For a beautiful display and to ensure that the meat’s juices flavor the vegetables, alternate servings of lamb with them.
• Do not overcook the kabobs; our internal cooking temperature is 145°F (I remove them a couple of degrees early).
• Give the lamb at least two hours to marinate; however, the longer the better as the marinade helps the meat become softer.
• Remove the meat and veggies from the skewers before storing lamb kabobs, and store any leftovers in the fridge for up to 4 days in a closed container.

Lamb Kabobs

These lamb kabobs are so soft & delicious because they’ve been marinated in flavorful herbs & seasonings and then grilled with vibrant veggies!

Ingredients

• 1 ½ pound 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 fresh black pepper

Instructions for Lamb Kabobs

1. Lamb should be cut into nearly equal-sized chunks (about 1-inch).
2. In a big bowl or freezer bag, combine the marinade ingredients. Marinate the lamb cubes for 6 to 8 hours.
3. Before skewering meat and veggies, soak wooden skewers in water for 30 minutes.
   the grill to medium-high heat.
4. Cut vegetables into 1-inch pieces. Vegetables and lamb can be alternated on skewers.
5. Place the kabobs over the heat and cook for 6-7 minutes before flipping them over and cooking for an additional 3-5 minutes.
6. Remove and rest 5 minutes before serving. With fresh mint sauce, serve.

Notes

Before adding the meats and vegetables, soak wood skewers in water for at least 30 minutes.

For a beautiful display and to ensure that the meat’s juices flavor the vegetables, alternate servings of lamb with them.

Do not overcook the kabobs; our internal cooking temperature is 145°F (I remove them a couple of degrees early).

Give the lamb at least two hours to marinate; however, the longer the better as the marinade helps the meat become softer.

Remove the meat and veggies from the skewers before storing lamb kabobs, and store any leftovers in the fridge for up to 4 days in a closed container.

Nutrition information

Calories: 676 | Carbohydrates: 9g | Protein: 29g | Fat: 58g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Cholesterol: 124mg | Sodium: 506mg | Potassium: 626mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1876IU | Vitamin C: 81mg | Calcium: 55mg | Iron: 4mg