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
Units
- 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