Lamb Shish Kabobs
Tender, smoky, and bursting with bold Mediterranean flavors, these Lamb Shish Kabobs are a grilling favorite that's perfect for any occasion. Featuring juicy cubes of marinated boneless lamb, vibrant bell peppers, and red onion, this recipe brings together the rich warmth of spices like cumin, coriander, paprika, and cinnamon for a perfectly balanced flavor profile. The lamb is marinated in a delightful blend of olive oil, yogurt, garlic, and fresh lemon juice, ensuring each bite is tender and deeply flavorful. Quick to prepare and cook, these kabobs make an impressive main dish for entertaining or a weeknight dinner. Serve with warm pita bread, fluffy rice, or a crisp salad to complete the meal. Whether cooked on the grill or a stovetop grill pan, these lamb kabobs promise an irresistible blend of smoky char and spice that will transport your taste buds straight to the Mediterranean.
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Recipe Information
Ingredients
- 2 pounds Boneless leg of lamb, trimmed and cut into 1.5-inch cubes
- 1 large Red onion, cut into 1.5-inch pieces
- 2 large Bell peppers (any color), cut into 1.5-inch pieces
- 0.25 cup Olive oil
- 2 tablespoons Lemon juice, freshly squeezed
- 0.25 cup Plain Greek yogurt
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
- 8 pieces Skewers (metal or wooden)
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a large mixing bowl, combine olive oil, lemon juice, yogurt, garlic, cumin, coriander, paprika, cinnamon, salt, and black pepper to create the marinade.
Add the lamb cubes to the marinade and toss until well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
When ready to cook, preheat your grill or grill pan to medium-high heat.
Assemble the kabobs by threading the marinated lamb cubes, onion pieces, and bell pepper pieces onto the skewers, alternating between ingredients.
Brush the skewers lightly with additional olive oil to prevent sticking.
Place the skewers on the grill and cook for 10-12 minutes, turning every 2-3 minutes, until the lamb is browned on the outside and reaches your desired level of doneness (medium-rare is approximately 145°F/63°C internal temperature).
Remove the kabobs from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Garnish with chopped fresh parsley (optional) and serve immediately with rice, pita bread, or a fresh salad.
Nutrition Facts
Calories |
2936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.3 g | 308% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 3032 mg | 132% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 11.7 g | ||
| Protein | 191.5 g | 383% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2928 mg | 62% | |
*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.
