Description
This Grilled Lamb Kabob recipe features tender, marinated lamb cubes infused with aromatic spices and grilled to perfection. Served with a refreshing cucumber yogurt sauce and fresh mint, these kabobs make a flavorful and satisfying meal perfect for outdoor grilling.
Ingredients
Marinade and Kabobs
- 1 yellow onion (½ grated and ½ cut into chunks)
- 3 garlic cloves (minced)
- 3 tablespoons olive oil
- 1 lemon (zest and juice)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pounds boneless lamb loin or boneless leg of lamb (cut into 1-inch cubes)
- Oil for brushing grill grates
For Serving
- Cucumber yogurt sauce (prepared separately)
- Fresh mint leaves
Instructions
- Prepare the marinade and marinate lamb: In a large bowl, whisk together the grated half of the onion, minced garlic, olive oil, lemon zest, lemon juice, cumin, paprika, cinnamon, salt, and black pepper. Pat the lamb cubes dry with paper towels and add them to the marinade. Toss well to coat the meat evenly. Cover the bowl and refrigerate for at least 30 minutes or up to overnight to let the flavors infuse.
- Preheat the grill: About 30 minutes before cooking, remove the marinated lamb from the refrigerator to bring it to room temperature. Meanwhile, heat an outdoor gas grill to medium-high heat, around 400°F. Lightly brush the grill grates with oil to prevent the kabobs from sticking.
- Assemble the kabobs: Take the lamb pieces out of the marinade allowing excess marinade to drip off. Thread the lamb cubes onto 6 to 8 skewers, alternating with chunks of the reserved yellow onion that was cut into pieces. Set aside the leftover marinade for basting.
- Grill the kabobs: Place the lamb skewers directly on the preheated grill. Grill for about 4 minutes on one side, then brush them with the saved marinade. Flip the skewers and grill for another 4 minutes to reach medium rare doneness or until lightly charred and cooked to your liking.
- Serve: Remove the grilled lamb kabobs from the grill and transfer them to a serving plate. Serve immediately alongside cucumber yogurt sauce and garnish with fresh mint leaves for a cool aromatic contrast.
Notes
- For best flavor, marinate the lamb overnight, but at least 30 minutes will tenderize and season the meat.
- Use metal or soaked wooden skewers to prevent burning on the grill.
- Adjust grilling time depending on your preferred doneness and skewer thickness.
- Cucumber yogurt sauce pairs beautifully to balance the warm spices of the lamb.
- Serve with pita bread or rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern