Lamb kebabs over a hot grill are one of the oldest meals in the world. They have lasted this long because there is almost nothing better. Cubes of boneless leg of lamb marinated in yogurt with cumin, coriander, smoked paprika, and a touch of cinnamon, then threaded onto skewers with peppers and red onion and charred over high heat until the outside is deeply caramelized and the inside stays pink and juicy. The yogurt marinade does most of the work here, tenderizing the lamb gently with lactic acid while the spices build a warm, aromatic crust on every surface.
Cut the lamb and vegetables the same size so everything cooks evenly on the skewer. Leave a small gap between pieces so heat can circulate. Two hours is the minimum for the marinade, but six to eight hours in the fridge gives you noticeably more tender meat. Pull the kebabs when the lamb is medium to medium-rare, because overcooked lamb dries out quickly and develops a stronger gamey flavor that puts people off. Let them rest for a few minutes before serving with lemon wedges and flatbread. These are ideal for summer cookouts, and they make a great spread alongside hummus, tabbouleh, and a simple cucumber salad. This earned its place in our regular rotation the first summer we made it.
Marinating the Lamb
Whisk together plain whole milk yogurt, olive oil, minced garlic, ground cumin, coriander, smoked paprika, cinnamon, turmeric, salt, pepper, and lemon juice in a large bowl. Add cubed boneless leg of lamb and toss to coat completely. Cover and marinate in the fridge for at least two hours or up to eight hours. The yogurt tenderizes the lamb while the spices build complex flavor. Do not marinate longer than eight hours or the texture will become mushy.
Assembling and Grilling
Remove the lamb from the fridge thirty minutes before grilling. Thread the lamb onto metal or soaked wooden skewers, alternating with one-and-a-half-inch pieces of red onion and bell peppers. Do not pack them too tightly. Leave a small gap between pieces for even cooking. Preheat the grill to high heat, about 450 degrees. Grill the kebabs three to four minutes per side, turning a quarter turn each time, for a total of twelve to sixteen minutes. The lamb should be charred on the outside and medium to medium-rare inside.
Resting and Serving
Let the kebabs rest on a platter for three minutes. Garnish with chopped flat-leaf parsley and serve with lemon wedges. The blend of charred lamb, sweet peppers, and warm spices is really satisfying. Serve with tabbouleh, warm pita bread, and tzatziki sauce. The cool, tangy tzatziki provides a perfect contrast to the rich, spiced lamb.
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Grilled Lamb Kebabs
- Total Time: 160 minutes
- Yield: 4 servings
Description
Lamb kebabs on the grill are one of the oldest and best ways to cook meat — cubes of lamb marinated in yogurt, garlic, and warm spices, threaded on skewers with peppers and onions, and charred over live fire until the edges caramelize and the centers stay pink. The yogurt tenderizes the lamb while the spices build layers of flavor. This is Mediterranean grilling at its most elemental.
Ingredients
- 2 lbs boneless leg of lamb, cut into 1 1/2-inch cubes
- 1/2 cup plain whole milk yogurt
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Juice of 1 lemon
- 1 large red onion, cut into 1 1/2-inch pieces
- 2 bell peppers (red and green), cut into 1 1/2-inch pieces
- 8 to 10 metal or soaked wooden skewers
- Fresh flat-leaf parsley for garnish
- Lemon wedges for serving
Instructions
- Whisk together the yogurt, olive oil, garlic, cumin, coriander, paprika, cinnamon, turmeric, salt, pepper, and lemon juice in a large bowl. Add the lamb cubes and toss to coat completely. Cover and marinate in the fridge for at least 2 hours, or up to 8 hours.
- Remove the lamb from the fridge 30 minutes before grilling. Thread the lamb onto skewers, alternating with onion and pepper pieces. Do not pack them too tightly — leave a small gap between pieces for even cooking.
- Preheat the grill to high heat, about 450°F. Clean and oil the grates.
- Grill the kebabs 3 to 4 minutes per side, turning a quarter turn each time, for a total of 12 to 16 minutes. The lamb should be charred on the outside and medium to medium-rare inside.
- Let the kebabs rest on a platter for 3 minutes. Garnish with parsley and serve with lemon wedges.
Notes
- Yogurt is the best lamb marinade — the lactic acid tenderizes the meat without making it mushy the way vinegar-based marinades can.
- Cut the vegetables the same size as the lamb cubes so everything cooks at the same rate on the skewer.
- Lamb kebabs are best at medium to medium-rare. Overcooking lamb dries it out and brings out a gamey flavor that turns people off.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 4
- Sodium: 690
- Fat: 26
- Carbohydrates: 10
- Fiber: 2
- Protein: 38
- Cholesterol: 110
Frequently Asked Questions
What cut of lamb is best for kebabs?
Boneless leg of lamb is the best choice. It is tender, flavorful, and affordable. Lamb shoulder also works but has more connective tissue and requires longer cooking. Avoid lamb loin, which is too expensive and too tender for kebabs.
Can I use wooden skewers?
Yes, but soak them in water for at least thirty minutes before threading to prevent burning. Metal skewers are better because they conduct heat and help cook the meat from the inside, but wooden skewers work in a pinch.
How do I prevent the vegetables from burning?
Cut the vegetables the same size as the lamb cubes so everything cooks at the same rate. If the vegetables are smaller, they will char before the lamb is done. You can also thread meat and vegetables on separate skewers and pull them at different times.
