Description
Juicy Mediterranean-style grilled lamb kabobs marinated in a fragrant blend of onion, garlic, parsley, lemon, and warm spices, then grilled to perfection for a tender, flavor-packed meal.
Ingredients
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
Instructions
- Trim excess fat from the lamb and cut into 1–1½-inch cubes. Season with salt and black pepper.
- In a food processor, blend onion, garlic, allspice, nutmeg, cardamom, parsley, olive oil, and lemon juice until you have a thick marinade.
- Pour marinade over lamb, coat well, cover, and refrigerate up to 2 hours (or 30 minutes at room temperature if short on time).
- Soak wooden skewers in water for 1 hour if using. Thread lamb cubes onto skewers with a small gap between each piece.
- Preheat grill or indoor griddle to high heat. Grill skewers, turning every couple of minutes, for 7–9 minutes depending on preferred doneness (7 minutes for medium-rare).
Notes
- For more tender cuts, use lamb loin fillet; for richer flavor, use lamb shoulder and marinate longer (4–8 hours).
- Add grilled vegetables like peppers or onions on separate skewers for variety.
- For a smoky or spicy twist, use smoked paprika or chili flakes in the marinade.
- If baking instead of grilling, cook at 400°F (200°C) for 12–15 minutes, turning halfway.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 85mg
