Name: Juiciest Grilled Lamb Kabobs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 ½ lb boneless leg of lamb, cut into 1–1½-inch cubes; Kosher salt and black pepper; 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

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Tender, flavorful lamb cubes marinated in a warm, aromatic Mediterranean blend and grilled to perfection—yielding irresistibly juicy kebabs.

Why You’ll Love This Recipe

Because it’s all about that bold, flavor-packed marinade of onions, garlic, and warm spices that also works to tenderize the meat, combined with simple grilling that brings out the best in lamb. The result is succulent, aromatic lamb kabobs that are beginner-friendly and perfect for sharing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lb boneless leg of lamb, cut into 1–1½-inch cubes
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

Directions

Prep The Lamb: Trim excess fat from the lamb and cut into 1–1½-inch cubes. Season with salt and black pepper.
Make The Marinade: In a food processor, combine onion, garlic, spices (allspice, nutmeg, cardamom), parsley, olive oil, and lemon juice. Blend until you have a thick, finely chopped marinade.
Marinate: Pour the marinade over the lamb and coat thoroughly. Cover and refrigerate for up to 2 hours (if short on time, 30 minutes at room temperature also works).
Skewer The Meat: Soak bamboo skewers in water for at least an hour. Thread lamb cubes onto the skewers, leaving a bit of space between pieces for even cooking.
Grill: Heat your grill (or indoor griddle) to high. Grill the skewers, turning every couple of minutes for even char, for about 7–9 minutes depending on desired doneness—7 minutes yields medium-rare.

Servings And Timing

Serves: 6 people
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating Time: Up to 2 hours

Variations

Lamb Cuts: Swap in lamb loin fillet for a more tender but pricier option, or lamb shoulder for rich flavor—shoulder benefits from longer marinating (4–8 hours).
Skewer Mix-Ins: Add vegetables like peppers or onions on separate skewers to grill alongside.
Spice Twist: If you enjoy heat, incorporate a pinch of chili flakes or substitute a portion of the spices with smoked paprika for a smoky depth.

Storage/Reheating

Storage: Leftover kabobs can be refrigerated in an airtight container for 2–3 days.
Reheating: Warm gently in a 180 °C (350 °F) oven for 5–8 minutes or briefly reheat on the grill until heated through—avoid overcooking to keep them juicy.

FAQs

1. How Long Can I Marinate The Lamb?

Ideally up to 2 hours. For tougher cuts like shoulder, you can extend to 4–8 hours in the fridge for extra tenderness.

2. Can I Use Wooden Skewers Instead Of Metal?

Yes—just soak them in water for at least 1 hour before grilling to prevent burning.

3. How Can I Tell When The Lamb Is Done?

Grill for 7–9 minutes, turning occasionally. Seven minutes usually yields medium-rare.

4. Can I Prepare This Without A Food Processor?

Yes—finely grate or mince the onion, garlic, and parsley, then whisk together with the other marinade ingredients.

5. What Sides Pair Well With These Kabobs?

Great with tzatziki, hummus, toum, warm pita, Mediterranean tomato salad, Greek salad, or grilled veggies.

6. Is Lemon Juice Necessary In The Marinade?

It adds bright zing and helps tenderize, so while optional, it does enhance flavor.

7. How Can I Make This Spicy?

Add crushed red pepper flakes or swap some spices for cayenne or smoked paprika in the marinade.

8. Can I Freeze The Marinated Lamb?

Yes. Freeze portions in an airtight container for up to 3 months. Thaw in the fridge before grilling.

9. What If I Don’t Have Allspice, Nutmeg, Or Cardamom?

Substitute your favorite warm spices—cumin, cinnamon, or coriander would still deliver great Mediterranean flavor.

10. Can I Bake Instead Of Grill?

Absolutely. Bake at 200 °C (400 °F) for 12–15 minutes, turning halfway, until cooked to your preference.

Conclusion

These lamb kabobs shine thanks to a beautifully balanced, easy-to-make marinade and quick grilling that locks in juiciness. Whether hosting a barbecue or cooking a weeknight dinner, they deliver Mediterranean depth without fuss. Enjoy them alongside your favorite dips, breads, and salads for a simple yet impressive meal.