Lamb Kabobs with Fresh Herb and Spice Marinade Recipe
Delicious and flavorful Lamb Kabobs featuring tender, marinated leg of lamb cubes grilled to perfection. Infused with aromatic spices, fresh herbs, and zesty lemon, this recipe offers a perfect balance of savory and fresh flavors, ideal for a quick and satisfying meal prepared on the grill or indoor griddle.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
Ingredients
Main Ingredients
- 1 1/2 pounds boneless leg of lamb
- Kosher salt and black pepper, to taste
- 1 medium yellow onion
- 5 garlic cloves
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1 cup packed fresh parsley
- 1/3 cup extra virgin olive oil
- Juice and zest of 1 lemon
Instructions
- Prepare the Lamb: Cut the lamb into 1 to 1 1/2-inch cubes and place them in a large bowl. Season generously with kosher salt and black pepper to enhance the meat’s natural flavor.
- Make the Marinade: In a food processor, combine the onion, garlic cloves, allspice, nutmeg, cardamom, fresh parsley, olive oil, lemon juice, and lemon zest. Process until finely chopped into a thick, fragrant marinade.
- Marinate the Lamb: Pour the onion marinade over the lamb cubes, mixing thoroughly to ensure every piece is coated. Cover and refrigerate for up to 2 hours for maximum flavor absorption. If short on time, let the kabobs marinate at room temperature for about 30 minutes.
- Prepare the Grill: Brush the grates of a gas grill or indoor griddle with oil and preheat over high heat to prevent sticking and ensure proper searing.
- Assemble the Kabobs: Drain excess marinade from the lamb pieces. Thread the pieces onto soaked wooden skewers, leaving some space between each piece for even cooking.
- Grill the Kabobs: Place the skewers in a single layer over the hot grill. Cook over high heat, turning each kabob a quarter turn every few minutes. Grill for 7 to 9 minutes depending on your preferred doneness; 7 minutes yields medium-rare lamb with a beautifully browned exterior.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Marinating the lamb for 2 hours improves tenderness and flavor, but 30 minutes at room temperature can work if you’re short on time.
- Use a meat thermometer to check internal temperature: 135°F for medium-rare, 145°F for medium.
- Serve kabobs with fresh salad, rice, or flatbread for a complete meal.
- Leftover kabobs can be reheated gently or served cold in wraps or salads.