Grilled Lamb Kebabs are ridiculously easy to make, and packed with flavor! The meat is tender and super flavorful thanks to a 5-ingredient marinade. Load up your kebabs with marinated veggies – peppers, onions, and tomatoes. Even grill beginners can handle this recipe!
Thanks to our friends at the American Lamb Board for sponsoring this post! All opinions are my own.
If you’ve been intimidated by lamb or by grilling, let this be your introduction to both. It’s SO easy – you really can’t mess it up. Even I feel confident that I can grill this – although I still might need help turning the grill on.
How to Make Grilled Lamb Kebabs
First, get yourself some American-produced lamb meat – this will not only ensure that it’s the freshest possible meat, but it also helps support American farmers and their families – double win! I used leg meat here, and the butcher I got it from cut it into kebab-size chunks for me, and cut most of the fat off. If you’re not sure where the lamb you’re purchasing is from, ask your butcher, or use this handy list that the American Lamb Board has put together on their website.
Toss all your marinade ingredients together, and add the lamb. Marinate this for at least 2 and a half hours, to ensure a flavor par-tay! Along with buying good quality lamb, this is the most important part of this recipe! If you don’t marinate the lamb for at least 2.5 hours, it won’t be as amazingly flavorful.
Do the same thing with your veggies. We’re using a mix of bell peppers, cherry tomatoes, and yellow onion – roughly chop them into large pieces, and add them to a separate container with their own marinade.
Soak your skewers in water for an hour to help prevent them from, you know, bursting into flame on the grill. If you’re using metal skewers this is obviously not an issue.
Skewer those veggies up and get them on the grill! Go for medium heat here – you don’t want to char the outside of the meat while keeping the inside raw. Cook for about 3-5 minutes, rotate and repeat. Cut into one of the larger pieces of meat to make sure it’s done. Since this is red meat, you can, of course, leave it a little pink if that’s your taste.
Stand back, admire your beautiful grill work (that char!!) and get ready to dig in. Juicy, tender, seasoned lamb and crisp-tender veggies – this is summer grill goals.
Serve with a bed of fresh greens dressed in a splash of lemon juice and olive oil. Be sure to eat this while sitting outside on your patio/balcony/deck to get the full summer effect!
Happy grilling, and happy Labor Day weekend!
Did you make this recipe? Snap a photo and leave a comment!
Grilled Lamb Kebabs
Grilled Lamb Kebabs are ridiculously easy to make, and packed with flavor! The meat is tender and super flavorful thanks to a 5-ingredient marinade. Load up your kebabs with marinated veggies - peppers, onions, and tomatoes. Even grill beginners can handle this recipe!
For the Lamb
- 2 and 1/2 lbs boneless leg of lamb meat, cubed
- 6 TBSP olive oil
- 6 cloves garlic (medium to large ones)
- 1 TBSP oregano
- 1/2 tsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 one lemon, juiced
For the Veggies
- 4 medium bell peppers
- 2 medium yellow onion
- 1 and 1/2 cups cherry tomatoes
- 6 TBSP olive oil
- 1/2 a lemon, juiced
- 3 cloves garlic
- 1 tsp oregano
- 3/4 tsp salt
- pinch pepper
- mixed greens tossed with a bit of lemon juice and olive oil
Prep: Add the lamb marinade ingredients to a large tupperware container and mix everything together. Add the lamb meat, and toss it in the marinade so it's well coated. Let marinate at least 2.5 hours before grilling, or up to 8 hours.
Chop your veggies into large chunks - leave the tomatoes whole. Add to a container or bag with marinade ingredients, like we did with the lamb.
Soak your skewers (if wooden, not metal) in water for an hour before grilling.
Assemble Kebabs: Alternate meat and veggies, leaving a bit of room on both ends of the skewer.
Grill: Grill the kebabs over medium heat. Cook about 4-5 minutes, rotate, and repeat. Cut into one of the larger pieces to ensure desired level of doneness.
Serve + Store: Serve with a bed of fresh greens tossed with a splash of lemon juice and olive oil. Store leftovers in an airtight container in the fridge for up to 5 days.
Order my new book: