These succulent and delicious Grilled Lamb Kebabs are perfect for your next cookout. Try this simple recipe and impress your guests!

These grilled lamb kebabs are equally versatile and flavorful. Serve them straight from the grill with a side of rice and salad, or wrap them in a warmed pita with a delicious yogurt sauce on top. If you’re not a fan of lamb, simply substitute it with beef or chicken. See below for suggested marinating times.

Ingredients

• Red wine vinegar
• Olive oil
• Shallot
• Garlic
• Fresh rosemary
• Fresh thyme
• Salt and black pepper
• Red pepper flakes
• Soy sauce
• Boneless leg of lamb: you’ll need about 2 pounds. (substitute with beef or pork)
• Skewers: We recommend using metal skewers for this recipe. If using wooden skewers, then soak them for 30 minutes before using.

Marinating times

If you are not a fan of lamb, you can substitute it with either beef or pork for these kebabs. See below for suggested marinating times.

• Lamb: 6-12 hours
• Beef: 6-12 hours
• Pork: 4-6 hours

How to Make Grilled Lamb Kebabs with Saffron

• Whisk marinade ingredients in a small bowl and set aside.
• Next, cut the meat into 1 1/2 inch pieces, and marinate as directed in recipe card below.
• Preheat your grill to 350 degrees F or medium heat.
• Thread 6 pieces of marinated meat onto each skewer. 
• Place the lamb kebabs on the grill grate and cook for 10-11 minutes, turning occasionally. 
• We recommend an internal doneness temperature between 150-160 degrees F. 

What to serve lamb kebabs

Serve these delectable grilled lamb kebabs in warmed pitas with a yogurt sauce, sliced onions, and one or more of these side dishes.

• Middle Eastern Eggplant
• Smoked Hummus
• Hummus bil Lahme

Storing Leftovers

Remove the cooked lamb from the skewers, and place them into an airtight container. Store in your refrigerator for 3-4 days, or freeze in a vacuum-sealed bag for up to 3 months.

Print

Grilled Lamb Kebabs

Lamb kebabs are as equally flavorful as they are versatile. They can be served straight from the grill with a side of rice and salad, or wrapped in a warmed pita with a delicious sauce on top!

Course Main Course

Cuisine Fusion

Keyword Lamb Recipe, lamb skewers

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 6 hours hours

Total Time 6 hours hours 25 minutes minutes

Servings 6 servings

Calories 515kcal

Equipment

• Metal skewers

Ingredients

• 2 pounds of boneless leg of lamb cut into 1 1/2 inch cubes

Marinade:

• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 tablespoons minced shallot
• 4 cloves garlic minced
• 1 1/4 teaspoon salt
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 teaspoon soy sauce

Instructions

• Place lamb cubes in a glass dish or resealable plastic bag.
• Combine marinade ingredients and pour over lamb, making sure it is well coated. Seal bag and place in the refrigerator for 6-12 hours.
• Preheat grill for medium heat.
• Remove lamb from bag and thread the meat onto skewers, about 6-7 pieces per skewer.
• Place kebabs on to a lightly oiled grill grate 10-11 minutes, turning once or twice. When the lamb has reached the desired doneness, remove from the grill and serve.

Nutrition

Calories: 515kcal | Carbohydrates: 2g | Protein: 25g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 110mg | Sodium: 633mg | Potassium: 367mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg

The post Grilled Lamb Kebabs appeared first on BBQ & Grilling with Derrick Riches.