Juicy Aromatic Lamb Kebabs (Printable version)

Spiced lamb and vibrant vegetables cooked on skewers over a hot grill for a flavorful meal.

# Ingredient List:

→ Lamb

01 - 1.3 lbs boneless lamb leg or shoulder, cut into 1-inch cubes

→ Marinade

02 - 3 tablespoons olive oil
03 - 2 tablespoons plain Greek yogurt
04 - 2 tablespoons lemon juice
05 - 3 garlic cloves, minced
06 - 1 tablespoon ground cumin
07 - 1 tablespoon ground coriander
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon ground black pepper
10 - 1 teaspoon salt
11 - ½ teaspoon ground cinnamon
12 - ¼ teaspoon chili flakes (optional)

→ Vegetables

13 - 1 large red onion, cut into wedges
14 - 1 large red bell pepper, cut into 1-inch pieces
15 - 1 large green bell pepper, cut into 1-inch pieces

→ To Serve

16 - Chopped fresh cilantro or parsley
17 - Lemon wedges

# How to Make It:

01 - Combine olive oil, Greek yogurt, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, black pepper, salt, ground cinnamon, and chili flakes in a large bowl; mix thoroughly.
02 - Add lamb cubes to the marinade; toss to coat evenly. Cover and refrigerate for at least 1 hour or overnight for optimal flavor and tenderness.
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
04 - Alternately thread marinated lamb, red onion wedges, and bell pepper pieces onto skewers.
05 - Grill kebabs for 10 to 15 minutes, turning every 3 to 4 minutes until lamb is browned and reaches desired doneness.
06 - Transfer kebabs to a serving platter, garnish with fresh herbs, and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The yogurt tenderizes the lamb so every bite practically melts in your mouth.
  • You can prep everything hours ahead and just throw it on the grill when hunger strikes.
  • The spice blend smells like a street market in the best possible way.
  • Leftovers taste even better tucked into warm flatbread the next day.
02 -
  • If you skip marinating long enough, the lamb will still taste good but it will not have that melt-in-your-mouth texture.
  • Do not crowd the skewers too tightly or the meat will steam instead of char.
  • Let the grill get properly hot before you start cooking, otherwise everything will stick.
03 -
  • Use metal skewers if you have them, they conduct heat and help cook the lamb from the inside out.
  • If your lamb is lean, brush the kebabs with a little melted butter halfway through grilling for extra richness.
  • Always let the meat rest for a couple of minutes after grilling so the juices settle back in.

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