Lamb Kabob
Elevate your grilling game with these irresistibly flavorful Lamb Kabobs, perfect for any backyard barbecue or weeknight dinner. Featuring tender lamb shoulder marinated in a rich blend of yogurt, olive oil, and zesty lemon juice, these kabobs are infused with aromatic spices like cumin, coriander, paprika, and a hint of cinnamon for a Middle Eastern-inspired flair. Fresh herbs like mint and parsley further enhance the marinade, while vibrant chunks of red onion and bell pepper add color and a smoky char to the skewers. With just 40 minutes of prep time and quick grilling, these juicy lamb kabobs are an easy, crowd-pleasing dish that pairs beautifully with sides like fluffy rice or warm flatbreads. Perfect for a flavorful family feast or a casual gathering, this recipe is your go-to for mastering the art of lamb kabob grilling!
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Recipe Information
Ingredients
- 1.5 pounds lamb shoulder
- 0.25 cup olive oil
- 0.5 cup plain yogurt
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1.5 teaspoons salt
- 0.25 cup fresh mint leaves, chopped
- 0.25 cup fresh parsley leaves, chopped
- 1 red onion, cut into chunks
- 1 bell pepper, cut into chunks
- 8 wooden skewers
Instructions
Cut the lamb shoulder into 1-inch cubes and place them in a large mixing bowl.
In another small bowl, whisk together the olive oil, yogurt, lemon juice, minced garlic, cumin, coriander, paprika, cinnamon, black pepper, and salt until well combined.
Pour the marinade over the lamb cubes and add chopped mint and parsley. Mix until the lamb is evenly coated with the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight to marinate.
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Preheat a grill or grill pan over medium-high heat.
Thread the marinated lamb, red onion, and bell pepper chunks alternately onto the skewers.
Place the skewers on the hot grill and cook for about 10-15 minutes, turning occasionally, until the lamb is cooked through and slightly charred on the edges.
Remove from the grill and let them rest for a few minutes before serving.
Serve the lamb kabobs with your favorite side dishes like rice, vegetables, or flatbreads.
Nutrition Facts
Calories |
2664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 4260 mg | 185% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 21.9 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 758 mg | 58% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3499 mg | 74% | |
*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.
