Juicy Lamb Kabob Grilled Recipe

Lamb kabobs are a fantastic dish for outdoor grilling, combining tender meat with vibrant flavors. Whether it’s a summer barbecue or a quick weeknight dinner, these kabobs are sure to impress. This guide will walk you through making juicy lamb kabobs, answer some common questions, and help you understand the differences between similar lamb dishes.

Prep 15 mins Cook 10 mins Serves 6 Cut Leg

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

Serve with a baby green/herb mix salad with sliced avocado.

Ingredients

Lamb

1 pkg New Zealand Spring Lamb® Boneless Lamb Leg Mediterranean Style (defrosted if frozen), cut into 2” cubes
1 pkg Halloumi cheese, cut into 2” cubes

Marinade

¼ cup red wine vinegar
¼ cup fresh oregano, finely chopped
3 cloves garlic, minced
½ tsp red pepper flakes
½ tsp each sea salt and freshly ground black pepper
12 long wooden skewers (soaked in water)

Herb Salad

1 avocado
4 cups micro greens with fresh herbs
1 lemon, juice and zest
drizzle olive oil

Directions

Whisk together marinade ingredients in a large bowl
Add cubed lamb and halloumi; toss to coat
Thread lamb cubes onto skewers with 2 halloumi cubes on each, alternating with lamb (approximately 5 pieces of lamb per skewer)
Repeat this step until all ingredients are used
Preheat grill to medium-high (350ºF)
Place on a lightly oiled grill and grill, turning once, until the halloumi is browned and the lamb is pink in the centre (approximately 5 minutes per side) or cooked to your desired doneness

Herb Salad

Gently toss greens and avocado with the juice of half a lemon and drizzle of olive oil; salt and pepper a desired.

What Cut of Lamb is Best for Kabobs?

Picking the right cut of lamb for your meat skewers is key for juicy, flavorful kabobs. Here are some of the best options:

Lamb Shoulder: Well-marbled and flavorful, though it benefits from a good marinade to tenderize.

Lamb Leg: Leaner but still tender, and easy to cut into uniform cubes.

Lamb Loin: The most tender and perfect for those who prefer a leaner kabob.

Cut the lamb into even-sized cubes, around 1 to 1.5 inches, so they cook evenly on the grill.

Marinating and Preparing Lamb Kabobs

Easy Lamb Kabob Marinade

Marinating your lamb is a crucial step that not only tenderizes the meat but also infuses it with rich, savory flavors. A well-balanced marinade should have a mix of acidic ingredients to break down the meat fibers, oil to help retain moisture, and herbs and spices to add depth.

Ingredients:

1/4 cup olive oil: Adds moisture and helps the marinade stick to the lamb.
2 tablespoons fresh lemon juice: The acidity helps tenderize the lamb and adds a bright, tangy flavor.
3 cloves garlic, minced: Provides a robust, aromatic foundation.
1 tablespoon fresh rosemary, chopped: A classic pairing with lamb, offering a piney, earthy flavor.
1 tablespoon fresh thyme, chopped: Adds a subtle, minty note that complements the rosemary.
1 teaspoon ground cumin: Gives a warm, slightly nutty flavor that enhances the lamb’s natural richness.
1 teaspoon smoked paprika: Adds a smoky depth and a mild heat that balances the acidity from the lemon.
Salt and pepper to taste: Essential for bringing out the flavors of the lamb and other ingredients.

Instructions:

Prepare the Marinade: In a medium-sized mixing bowl, whisk together the olive oil, lemon juice, garlic, rosemary, thyme, cumin, smoked paprika, salt, and pepper until well combined. The marinade should be thick enough to coat the lamb evenly but still pourable.
Marinate the Lamb: Place your lamb cubes in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring that each piece is thoroughly coated. Seal the bag, pressing out as much air as possible, or cover the dish with plastic wrap.
Refrigerate: Allow the lamb to marinate in the refrigerator for at least 2 hours. For the best flavor, marinate the lamb overnight. This extended marination time will allow the flavors to penetrate deep into the meat, ensuring each bite is juicy and flavorful.
Prepare the Skewers: If you’re using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill. For metal skewers, no soaking is needed, and they’ll also help conduct heat, cooking the lamb from the inside as well.

Skewering the Lamb

After marinating, it’s time to assemble your kabobs. Skewering the lamb with vegetables adds color, texture, and additional flavor to the dish.

Vegetable Suggestions:

Bell Peppers: Their sweetness and crunch are a great contrast to the rich lamb.

Red Onions: Offer a sharp, slightly sweet flavor that caramelizes beautifully on the grill.

Zucchini: Adds a mild, buttery flavor that pairs well with the lamb and holds up well on the grill.

Cherry Tomatoes: These burst with juicy sweetness and balance the savory lamb.

Skewering Tips:

Thread the lamb cubes onto your favorite skewers (metal, wood skewers or bamboo skewers) alternating with your chosen vegetables. This not only makes the kabobs visually appealing but also ensures that each of the lamb pieces taste delicious and packed with a variety of flavors and textures.
Make sure to leave a little space between each piece on the skewer. This allows the heat to circulate around the meat and vegetables, ensuring even cooking.
Avoid overloading the skewers. Overcrowding can lead to uneven cooking and may cause the vegetables to overcook while the lamb is still underdone.

Grilling Lamb Kabobs

Grilling is the perfect method for lamb kabobs, giving them a smoky flavor and a beautiful charred exterior while keeping the meat tender and juicy inside.

How to Grill Lamb Kabobs

Preheat the Grill: Set your grill to medium-high heat. You want the grill hot enough to sear the meat quickly, locking in the juices, but not so hot that the outside burns before the inside is cooked. Clean and lightly oil the grates to prevent sticking.
Grill the Kabobs: Place the skewers on the hot grill. Cook for about 8-10 minutes, turning the skewers every 2-3 minutes to ensure even cooking. The vegetables should become slightly charred, and the lamb should develop a caramelized crust while remaining juicy inside.
Check for Doneness: Lamb is best served medium-rare to medium. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F (57°C), and for medium, target 145°F (63°C).
Rest the Lamb: Once the grilled lamb kabobs are done, remove them from the grill and let them rest for a few minutes. This resting period allows the juices to redistribute throughout the meat, making the lamb even more succulent.

Serving Suggestions

Lamb kabobs are versatile and can be served with a variety of sides:

Rice Pilaf: Fluffy and flavorful, rice pilaf is a great way to soak up any juices from the lamb.

Grilled Vegetables: Complement the kabobs with more grilled vegetables like asparagus or eggplant.

Grilling Lamb Kabobs

Grilling is the perfect method for lamb kabobs, giving them a smoky flavor and a beautiful charred exterior while keeping the meat tender and juicy inside.

How to Grill Lamb Kabobs

Preheat the Grill: Set your grill to medium-high heat. You want the grill hot enough to sear the meat quickly, locking in the juices, but not so hot that the outside burns before the inside is cooked. Clean and lightly oil the grates to prevent sticking.
Grill the Kabobs: Place the skewers on the hot grill. Cook for about 8-10 minutes, turning the skewers every 2-3 minutes to ensure even cooking. The vegetables should become slightly charred, and the lamb should develop a caramelized crust while remaining juicy inside.
Check for Doneness: Lamb is best served medium-rare to medium. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F (57°C), and for medium, target 145°F (63°C).
Rest the Lamb: Once the grilled lamb kabobs are done, remove them from the grill and let them rest for a few minutes. This resting period allows the juices to redistribute throughout the meat, making the lamb even more succulent.

Serving Suggestions

Lamb kabobs are versatile and can be served with a variety of sides:

Rice Pilaf: Fluffy and flavorful, rice pilaf is a great way to soak up any juices from the lamb.

Grilled Vegetables: Complement the kabobs with more grilled vegetables like asparagus or eggplant.

Tzatziki Sauce: This creamy yogurt sauce with cucumber and garlic is a refreshing dip that pairs perfectly with the savory lamb.

Pita Bread: Serve the kabobs with warm pita bread for a Mediterranean-inspired meal. You can even use the pita to create a lamb wrap.

Greek Salad: A crisp and tangy Greek salad made with tomatoes, cucumbers, olives, and feta cheese is the perfect light side dish.

Lamb Kabob vs. Lamb Gyro: What’s the Difference?

What is the Difference Between Lamb Kabob and Lamb Gyro?

Both dishes are delicious but prepared differently:

Lamb Kabob: Marinated cubes of lamb, skewered with vegetables, and grilled.

Lamb Gyro: Seasoned, thinly sliced lamb cooked on a vertical rotisserie and usually served in pita bread with toppings like tomatoes, onions, and tzatziki.

Kabobs are all about the grilled, charred flavor, while gyros focus on the seasoned, tender meat wrapped in pita.

Lamb Kabob vs. Lamb Souvlaki: What’s the Difference?

What is the Difference Between Lamb Kebab and Lamb Souvlaki?

Though similar, kabobs and souvlaki have some distinctions:

Lamb Kabob: Grilled lamb cubes that can vary in flavor depending on the marinade.

Lamb Souvlaki: A Greek dish where lamb is marinated in olive oil, lemon juice, oregano, and garlic, then grilled. It’s often served with pita, grilled veggies, and tzatziki.

Kabobs offer a range of flavors depending on the marinade, while souvlaki has a distinctly Greek twist.

Can You Eat Lamb Skewers Raw?

Nope, lamb should always be cooked. Eating raw or undercooked lamb can be risky due to bacteria like E. coli or Salmonella. Make sure your lamb meat reaches an internal temperature of at least 145°F (63°C) for safe consumption.

Serving and Pairing Lamb Kabobs

Lamb kabobs pair well with a variety of sides:

Rice Pilaf: Absorbs the juices and adds a nice balance.

Grilled Vegetables: Zucchini, eggplant, and bell peppers are great choices.

Tzatziki Sauce: A cool, creamy sauce that complements the rich lamb.

Pita Bread: Perfect for wrapping your kabobs or sopping up juices.

Greek Salad: A fresh and vibrant side to round out your meal.

Conclusion

Lamb kabobs are a go-to dish for grilling, offering a combination of juicy meat and smoky flavors. With the right cut of lamb and a flavorful marinade, you’ll have a dish that’s sure to impress. Ready to take your grilling to the next level? Explore more lamb recipes on the New Zealand Spring Lamb website and discover new ways to enjoy this delicious meat.

DISCLAIMER: The attributes of the New Zealand Spring Lamb brand may differ on each product. We advise consumers to review the product labels to find the specific attributes.

More Leg Recipes You May Enjoy

This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.

Send this to a friend