Grilled Lamb Kabobs

I love grilled lamb, especially after it’s been marinaded. This spiced lamb is one of the easiest ways I know how to prepare it, and no matter what cut of meat you use, it turns out perfectly every time.

We like to pair these lamb kabobs with pitas and hummus or tzatziki for a delicious, quick meal.

The best lamb kabob marinade

We love this marinade because of how simple it is. All you need is:

• Vegetable oil: you could also substitute canola oil or olive oil
• Minced garlic: we like fresh best, but you could use refrigerated minced garlic or even garlic powder in a pinch
• Lemon juice: definitely opt for fresh lemon juice here, too, if it’s an option
• Dried oregano: Mediterranean oregano is even more flavorful if you can find it (but again, regular oregano will work just fine)
• Paprika: smoked paprika is also a great option here
• Ground coriander seeds: this is not always something people have in their pantry. If you don’t have it, substitute for cumin.
• Worcestershire sauce: it adds a little extra kick, but can be left out in a pinch

How to choose your cut of lamb

The great thing about this recipe is that you can use almost any cut of lamb. After you cut it into 1″ cubes and marinade it, they pretty much all turn out the same.

Our favorite route: ask the butcher at your local grocery store for lamb chunks. He can usually get it to you at a better price AND he does all the cutting work! It’s a win-win.

If you’re looking for a pricier cut of lamb that’s easy to cut, go with loin or rib chops. They’re more tender and easier to work with, but you will pay more for them.

If you’re looking to save a little money, the shank end of a boneless leg of lamb is usually pretty easy to work with. However, your cheapest option is probably sirloin or shoulder chops, although it will take you a little more time to cut around the bones and excess fat to get 1 pound of cubed lamb pieces.

Grilling Lamb Kabobs

Be careful not to overcook lamb. It can get really tough and gamey. We recommend grilling these kabobs over medium high-heat for about 2 minutes on each side (there are 4 sides, so it will be about 8 minutes total).

This way you end up with a more medium lamb kabob. Check for doneness by using a meat thermometer (especially if you don’t want them medium-rare). Medium-rare lamb is about 145 degrees, and medium lamb should read about 160 degrees.

If you’re using wooden skewers, be sure to soak them in water for about 30 minutes to prevent them from burning on the grill. We prefer these re-usable metal skewers for grilling.

You can also cook these on an indoor grill (like a George Foreman) over medium-high heat. Just be sure to check them for doneness using a meat thermometer.

If you love Kabobs try our Grilled Island Chicken Kabobs or our Chicken and Bacon Shish Kabobs!

What to serve with lamb kabobs

We love these lamb kabobs dipped in Tzatziki (you can use this recipe to make your own) or hummus, wrapped up in flat bread, and with a side of Lemon Rice or Mediterranean Orzo Salad.

More Mediterranean-Inspired Recipes

• Mediterranean Grilled Pork Kabobs (Raznjici)
• Ground Turkey Greek Tacos
• Easy Rosemary Lamb Chops
• Greek Chicken Kabobs
• Mediterranean Bowls