Succulent Lamb Kebab
Indulge your senses with these Succulent Lamb Kebabs, a perfect balance of smoky, savory, and aromatic flavors. Made with tender lamb shoulder marinated in a vibrant blend of garlic, fresh parsley, and warm spices like cumin, coriander, and paprika, these kebabs are a true Mediterranean delight. Marinating the lamb for at least two hours—preferably overnight—ensures every bite is infused with bold flavor, while grilling achieves that irresistible charred finish. Ready in just 35 minutes, this recipe is a quick yet impressive option for weeknight dinners, backyard barbecues, or festive gatherings. Serve hot off the grill, garnished with fresh parsley and a splash of lemon juice, for a show-stopping dish that pairs beautifully with flatbreads, tzatziki, or a refreshing salad.
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Recipe Information
Ingredients
- 1 kg Lamb shoulder
- 1 large Onion
- 3 Garlic cloves
- 0.5 cup Fresh parsley
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Ground paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 8 Wooden skewers
Instructions
Begin by soaking the wooden skewers in water for at least 30 minutes to prevent burning during grilling.
Cut the lamb shoulder into 1-inch cubes and set aside.
Finely chop the onion and garlic cloves. A food processor can be used for ease and consistency.
In a large mixing bowl, combine the lamb cubes, chopped onion, garlic, and parsley.
Add ground cumin, ground coriander, ground paprika, salt, black pepper, olive oil, and lemon juice to the bowl.
Mix all the ingredients thoroughly using your hands to ensure the spices and herbs are evenly distributed throughout the lamb.
Cover the bowl with plastic wrap and let the lamb marinate in the refrigerator for at least 2 hours. For best results, marinate overnight.
Preheat your grill or barbecue to medium-high heat.
Thread the marinated lamb pieces onto the soaked skewers, leaving some space between each piece to allow for even cooking.
Place the kebabs on the preheated grill and cook for approximately 12-15 minutes, turning occasionally to ensure all sides are evenly charred and cooked.
Once cooked, remove the kebabs from the grill and let them rest for a few minutes before serving.
Serve the lamb kebabs hot, garnished with additional chopped parsley and a squeeze of fresh lemon juice, if desired.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.4 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 796 mg | 17% | |
*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.
