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!
Servings 4 people
Equipment
- Kebab skewers
Ingredients
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
For Serving
- mixed greens tossed with a bit of lemon juice and olive oil
Instructions
- 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.