Cumin Lamb Sweet Pepper Onion Kebabs
Elevate your grilling game with these irresistibly flavorful Cumin Lamb Sweet Pepper Onion Kebabs! Tender chunks of marinated lamb shoulder are infused with aromatic spices like cumin, coriander, and paprika, then perfectly balanced with the sweetness of vibrant red and yellow bell peppers and the subtle sharpness of red onion. Skewered and grilled to smoky perfection, this recipe is a feast for the senses, offering bold Middle Eastern-inspired flavors and delightful textures. Perfect for summer barbecues or weeknight dinners, these kebabs are easy to prepare and come together in just 35 minutes of active time. Top with fresh cilantro and serve with a side of fluffy rice, crisp salad, or warm flatbread for a meal that’s both healthy and deeply satisfying. Your guests will be raving about this mouthwatering dish long after the last skewer is gone!
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Recipe Information
Ingredients
- 500 grams Lamb shoulder (boneless, trimmed, and cubed)
- 2 medium Red bell peppers (cut into 1-inch pieces)
- 2 medium Yellow bell peppers (cut into 1-inch pieces)
- 1 large Red onion (cut into 1-inch chunks)
- 3 cloves Garlic (minced)
- 2 teaspoons Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Red pepper flakes (optional, for heat)
- 2 tablespoons Soy sauce
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 8 pieces Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
In a large bowl, combine minced garlic, ground cumin, ground coriander, paprika, red pepper flakes (if using), soy sauce, olive oil, lemon juice, salt, and black pepper.
Add the lamb cubes to the bowl and toss to coat evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to overnight for stronger flavor.
While the lamb marinates, prepare the vegetables. Cut the bell peppers and red onion into 1-inch pieces, ensuring they're roughly the same size for even cooking.
Preheat the grill to medium-high heat or prepare a charcoal grill. Lightly oil the grill grates to prevent sticking.
Thread the marinated lamb, red bell peppers, yellow bell peppers, and onion onto the skewers, alternating ingredients for even color and flavor distribution.
Place the skewers on the hot grill. Cook for 10-15 minutes, turning occasionally, until the lamb is cooked through and vegetables are slightly charred. The lamb should reach an internal temperature of 60°C (140°F) for medium-rare, or longer for desired doneness.
Remove the kebabs from the grill and let them rest for 5 minutes. Sprinkle with freshly chopped cilantro before serving.
Serve the kebabs hot with your favorite side dishes, such as rice, salad, or flatbread.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 3904 mg | 170% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 38.1 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3315 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
