Marinated with simple ingredients and layered on a skewer with your favorite vegetables, these grilled lamb kebabs are nothing short of delicious.
Unlike other kinds of meat, lamb for kebabs requires extra time for marinating. Marinating in a simple marinade, made with olive oil, lemon juice, garlic and thyme, makes the meat extra juicy, flavorful and delicious. It is very easy to overcook lamb on the grill, so grilling it requires extra attention.
All of these kebabs recipes are very easy to make and I’ve used an outdoor grill to cook them. Of course you can use an indoor grill, it this is what you have.
This is why I love creating different grilling recipes, that require minimal prep work, but taste great.
As some of you may know, I’m Bulgarian and lamb is a popular kind of meat there. I’ll be honest, I rarely cook with it. I like making my favorite oven roasted rack of lamb, lamb chops and I’ve made roasted leg of lamb.
Most of my family recipes require cooking lamb for several hours, which is not an option for me right now. Life with a baby is busy! Meals need to be simple, but not boring.
1. What is the best cut of meat for lamb kebabs? You need to get some leg of lamb (or lamb shoulder). I used leg of lamb.
2. Remove the fat. This is very important, since we want the meat, not the fat. Leaving a lot of fat, may result in the meat burning, while it is being grilled.
3. Cut meat into 4 cm (1 1/2 inch) cubes.
4. Make the marinade and beat the meat marinate for at least 4 hours of overnight.
5. Soak wooden skewers in cold water for 15 minutes, to prevent them from burning, while on the grill.
6. Skewer and grill the meat.
7. Be careful not to burn the meat while grilling. If you end up overcooking the lamb, it could get really tough. I personally prefer it juicy and tender, but it may appear undercooked for some people. If you are like me, you need to check the meat for no more that 15 minutes (at 450-500 F) total. Then check the doneness and cook longer it it is undercooked.
8. What goes well with lamb kebabs? You can serve these grilled lamb kebabs with a salad like this Bulgarian Green Salad, Village Salad or Tomato Cucumber Quinoa Salad.
You can make a yogurt sauce. Check this recipe to see how I make it. I use the same sauce for zucchini and kebabs.
- 2 lb leg of lamb fat trimmed, cut into 1½ inch cubes
- ½ cup olive oil
- 1 lemon juice only
- 3 cloves garlic minced
- 1 onion sliced
- 1 tsp oregano dried
- ¼ tsp dried thyme or more to taste
- 1 tsp salt
- ¼ tsp black pepper
- 1 tbsp parsley fresh, chopped
- 1-2 red pepper large, cut into square pieces for the kebabs
- 1 onion cut into chunks for the kebabs
- Place all ingredients for the marinade in a large zip lock bag. Add meat. Make sure the meat is evenly coated in the marinade. Refrigerate for at least 4 hours or up to 2 days.
- Soak wooden skewers in cold water for 15 minutes.
- Preheat an outdoor gas grill to medium-high heat (450-500 F).
- Skewer meat, onion and peppers onto the skewers.
- Grill meat for 14-15 minutes, turning once. Check the doneness (remove one of the skewers and check the temperature (145 F is the safe temperature for lamb) or cut through the meat to see it it is cooked). Cook for additional up to 10 more minutes, to reach the desired doneness.
- Serve immediately, it tastes best when warm.