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A platter of grilled lamb and vegetable skewers garnished with parsley and lemon wedges, accompanied by flatbread and a bowl of tzatziki sauce.
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Grilled Lamb Kabobs Recipe

Spice-marinated lamb leg cubes threaded on metal skewers with red onion and bell pepper, grilled over direct heat until charred on the outside and juicy through the center.
Prep Time20 minutes
Cook Time12 minutes
Resting time5 minutes
Total Time37 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 6 servings (6–8 skewers, about 5–6 oz lamb per person)
Calories: 205kcal
Author: Abi Gunasekaran

Equipment

  • Metal skewers
  • Instant-read thermomete

Ingredients

For the Kabobs

  • 2 lbs boneless lamb leg cut into 1¼-inch cubes
  • 1 medium red onion cut into 1-inch petals
  • 1 red bell pepper cut into 1-inch pieces

For the Marinade

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice fresh
  • 3 garlic cloves minced
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground coriander

To Finish

  • Lemon wedges for serving
  • Fresh flat-leaf parsley chopped

Instructions

Make the Marinade

  • Whisk olive oil, lemon juice, garlic, salt, pepper, cumin, paprika, oregano, and coriander in a large bowl until combined.
    A bowl with various spices, minced garlic, olive oil, and lemon juice, surrounded by a bowl of raw meat, a striped towel, lemon halves, and a bottle of oil.

Marinate the Lamb

  • Pat lamb cubes dry. Add to marinade and toss to coat. Cover and refrigerate 2–4 hours, up to 24 hours. Pull from fridge 20–30 minutes before grilling.
    A bowl of marinated raw lamb sits on a counter beside a striped cloth, cut lemon halves, a small bowl of chopped onions and peppers, and a glass of oil nearby.

Heat the Grill

  • Preheat grill to medium-high (400–450°F). Clean and oil the grates.

Build the Skewers

  • Thread lamb onto metal skewers, alternating with onion and bell pepper. Leave small gaps between each piece for heat circulation.
    Wooden skewers with marinated lamb, red bell peppers, and red onions arranged on a scalloped plate, with lemon halves and a glass jug of olive oil nearby.

Grill

  • Place skewers over direct heat. Cook 8–12 minutes, turning every 2–3 minutes, until charred and internal temperature reads 145°F for medium. Pull at 140°F if your grill runs hot (the internal temp will rise as the lamb rests).
    Two skewers of grilled lamb and vegetables are cooking on a grill.

Rest and Serve

  • Rest 5 minutes. Squeeze lemon over the top, scatter chopped parsley, and serve immediately.
    Two skewers of grilled lamb and vegetables on a plate with a lemon wedge, pita bread, sliced red onion, and a bowl of tzatziki sauce.

Notes

  • Cut all lamb pieces to the same size (1¼ inch) for even cooking.
  • Do not marinate longer than 24 hours: the lemon juice will break down the lamb's surface texture.
  • Flat metal skewers grip meat better than round ones and prevent the meat from spinning on the grill.
  • Storage: Refrigerate up to 3 days. Freeze cooked or marinated (unskewered) lamb up to 2 months.

Grilling Instructions: 

Charcoal grill: Set up a two-zone fire with coals banked to one side. Grill the kabobs over the hot side for direct char, and use the cool side to manage flare-ups from the lamb fat. The charcoal smoke adds a layer the gas grill can't replicate. We use Cowboy lump charcoal. 
Gas grill: Preheat all burners on high, then turn one burner off to create a cooler zone. Grill over the lit burners for direct heat. Add a foil packet of Western Wood hickory wood chips (a handful of chips, sealed with a few holes poked in the top) directly on the lit burner to get some smoke into the cook - it makes a real difference with the spice crust.

Nutrition

Serving: 1serving | Calories: 205kcal | Carbohydrates: 5g | Protein: 20g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 61mg | Sodium: 644mg | Potassium: 383mg | Fiber: 1g | Sugar: 2g | Vitamin A: 801IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 3mg