Grilled Lamb Kebabs with Cumin and Cinnamon
Elevate your next barbecue with these Grilled Lamb Kebabs with Cumin and Cinnamon—a recipe bursting with bold Middle Eastern-inspired flavors. Tender lamb shoulder is marinated in a fragrant blend of olive oil, ground cumin, cinnamon, garlic, and freshly squeezed lemon juice, infusing each bite with warm, zesty spices. Skewered with vibrant red onion and bell peppers, these kebabs are grilled to smoky perfection in just minutes. Perfect for parties or weeknight dinners, they’re versatile enough to pair with fluffy pita bread, creamy tzatziki, or a crisp salad. Ready in under 40 minutes (excluding marinating time) and simple to prepare, these savory lamb kebabs offer a mouthwatering balance of spice and succulence that’s sure to impress.
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Recipe Information
Ingredients
- 1 pound lamb shoulder (boneless, trimmed, and cut into 1-inch pieces)
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 3 cloves garlic (minced)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon salt
- 0.5 teaspoons black pepper (freshly ground)
- 1 large red onion (cut into 1-inch pieces for skewering)
- 2 medium bell peppers (any color, cut into 1-inch pieces for skewering)
- 8 pieces metal or wooden skewers (if wooden, soak in water for 30 minutes before use)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large mixing bowl, combine olive oil, ground cumin, ground cinnamon, minced garlic, lemon juice, salt, and black pepper. Whisk together to form a marinade.
Add the lamb pieces to the marinade and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
While the lamb marinates, cut the red onion and bell peppers into 1-inch pieces for skewering.
If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
Preheat an outdoor grill or grill pan to medium-high heat.
Thread the marinated lamb pieces onto the skewers, alternating with pieces of red onion and bell peppers for visual appeal and added flavor.
Grill the kebabs for 10-15 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness (medium-rare: internal temp of 135°F, medium: 145°F).
Remove the kebabs from the grill and let rest for 5 minutes.
Garnish with freshly chopped parsley before serving.
Serve the kebabs with warm pita bread, a side of tzatziki, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2700 mg | 117% | |
| Total Carbohydrate | 37.1 g | 13% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 17.1 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2029 mg | 43% | |
*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.
