Lamb Kabobs
A special Mediterranean marinade that flavors and tenderizes the meat, plus a bit of grilling technique, produce succulent, juicy lamb kabobs every time. Watch the video and read the full post for more tips and information.
Servings: 6 people
Ingredients
- 1 ½ lb boneless leg of lamb
- Kosher salt and black pepper
For the Marinade
- 1 medium yellow onion
- 5 garlic cloves
- 1 teaspoon allspice
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
- 1 cup packed fresh parsley
- 1/3 cup extra virgin olive oil
- Juice and zest of 1 lemon
Instructions
- Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.
- In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).
- Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).
- Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
- Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).
- Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).
Video
Notes
- This recipe uses boneless leg of lamb, but you can also use lamb loin or lamb shoulder meat to make it.
- Do not skip the marinating if you can help it, a couple hours in the fridge or even 30 minutes at room will help. If you're using lamb shoulder, the meat will benefit from a longer marinating time in the fridge.
- Leftovers can be stored in the fridge for 2 to 3 days.
- Visit our shop to browse quality Mediterranean ingredients including extra virgin olive oil, spices, and more!
Nutrition
Calories: 275kcal | Carbohydrates: 3.6g | Protein: 23.6g | Saturated Fat: 3.9g | Cholesterol: 73.7mg | Sodium: 274.8mg | Potassium: 420.3mg | Fiber: 0.8g | Sugar: 0.9g | Vitamin A: 845IU | Vitamin C: 15.6mg | Calcium: 36.1mg | Iron: 2.8mg
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