Lamb Kebab
These tender and juicy Lamb Kebabs are marinated in aromatic spices including allspice, nutmeg, and cardamom, then grilled to perfection. A perfect dish for cookouts or Mediterranean-inspired dinners, these kebabs offer rich, savory flavors that pair well with salads, dips, and flatbreads.
- Prep Time: 15min
- Cook Time: 10min
- Total Time: 25min
- Yield: 6servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean, Middle Eastern
- Diet: Gluten Free
Ingredients
Boneless leg of lamb, trimmed and cut into 1 to 1.5-inch cubes
1 yellow onion
3 garlic cloves
½ cup fresh parsley
1 lemon (zest and juice)
3 tbsp olive oil
1 tsp ground allspice
½ tsp ground nutmeg
½ tsp ground cardamom
Kosher salt, to taste
Black pepper, to taste
Boneless leg of lamb, trimmed and cut into 1 to 1.5-inch cubes
1 yellow onion
3 garlic cloves
½ cup fresh parsley
1 lemon (zest and juice)
3 tbsp olive oil
1 tsp ground allspice
½ tsp ground nutmeg
½ tsp ground cardamom
Kosher salt, to taste
Black pepper, to taste
Instructions
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Prepare the Lamb: Trim and cube the lamb. Season with kosher salt and black pepper.
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Make the Marinade: Blend onion, garlic, parsley, lemon zest and juice, allspice, nutmeg, cardamom, and olive oil until smooth.
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Marinate: Coat lamb cubes in marinade, cover, and refrigerate for at least 2 hours.
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Prepare Skewers: Soak wooden skewers if using. Thread lamb onto skewers.
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Grill: Preheat grill to high. Cook skewers for 7–9 minutes, turning to brown all sides.
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Serve: Let rest briefly before serving with your favorite sides.
Notes
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Marinate overnight for deeper flavor.
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Add bell peppers, onions, or cherry tomatoes to skewers for variation.
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Lamb shoulder or tenderloin can be used as alternatives.
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If no grill is available, use a grill pan or broiler.
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For medium-rare lamb, aim for 135°F (57°C) internal temperature.
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Can freeze marinated lamb for up to 3 months.
Find it online: https://thefamilycooking.com/lamb-kebab/
