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This is my go-to when I want something different from the usual chicken skewers – tender, marinated lamb grilled until juicy and lightly charred. Simple ingredients, bold Mediterranean flavor, and perfect for summer.
Table of Contents
Why This Recipe Works
- Works with outdoor or indoor grill
- Marinating makes the lamb juicy and flavorful
- Simple ingredients with classic Mediterranean flavors
- Quick cooking on the grill
- Easy to prep ahead for gatherings
Ingredient Notes
This recipe uses leg of lamb, trimmed and cut into cubes.
A simple marinade with olive oil, lemon, garlic, and herbs helps tenderize the meat and adds flavor without overpowering it.
Trimming excess fat is important to prevent flare-ups and uneven cooking.
Best Cut for Lamb Kebabs
- Leg of lamb – leaner, tender, easy to cube
- Lamb shoulder – more fat, richer flavor
Leg of lamb is the most balanced option for kebabs.
I’ve already shared with you recipes for Chicken Skewers, Tender Beef Kebabs, Pork Kabobs, Salmon Kebabs and even Pesto Shrimp Skewers.
How to Make Grilled Lamb Kebabs
- Cut lamb into even cubes
- Marinate for at least 4 hours (or overnight)
- Soak wooden skewers
- Thread meat and vegetables
- Grill over medium-high heat
- Turn once and cook until done
Keep a close eye – lamb cooks quickly.
How Long to Grill Lamb Kebabs
- Grill at 450-500°F (230-260°C)
- Cook for about 12-15 minutes total
- Turn once halfway through
Internal temperature:
- 145°F (63°C) for safe doneness
Avoid overcooking – lamb becomes tough quickly.
Tips for Best Results
- Remove slightly earlier for juicier texture
- Marinate long enough for flavor and tenderness
- Cut pieces evenly for even cooking
- Don’t overcrowd skewers
- Watch closely – high heat cooks fast
What to Serve With
- Flatbread or pita
- Bulgarian shopska or green salad
- Yogurt garlic sauce
- Grilled vegetables
Storage
- Reheat gently or enjoy cold in wraps
- Best served fresh
- Store leftovers up to 2 days
Grilled Greek Lamb Kebabs
Ingredients
For the marinade:
- 2 lb leg of lamb, trimmed and cut into 1 1/2-inch cubes
- 1/2 cup olive oil
- juice of 1 lemon
- 3 garlic cloves, minced
- 1 onion, sliced
- 1 tsp dried oregano
- 1/4 tsp thyme, or more to taste
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped
For skewers:
- 1 –2 red peppers, cut into chunks
- 1 onion, cut into chunks
Video
Instructions
- Combine all marinade ingredients in a large bowl or zip-top bag. Add the lamb and coat well. Refrigerate for at least 4 hours or up to overnight.
- Soak wooden skewers in cold water for 15 minutes.
- Preheat grill to medium-high heat (450–500°F / 230–260°C).
- Thread lamb, onion, and peppers onto skewers.
- Grill for 12–15 minutes, turning once, until cooked to desired doneness.
- Serve immediately.
Notes
- Trim excess fat to prevent burning
- Do not overcook – lamb becomes tough
- Cook meat and vegetables separately if needed for better control
- Marinate longer for deeper flavor
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Kebabs:
Easy Pesto Shrimp Skewers On The Grill
Beef Kebabs With Tangy Barbecue Sauce
Grilled Pesto Marinated Mini Chicken Kebabs
I’ve never made lamb myself before, but I keep telling my husband that I need to, because we both love it. These kebabs look SO good, Mira! Definitely a perfect summer meal. Pinning these beauties and can’t wait to try!
Thanks Gayle! I rarely make lamb, too! But these are so easy to make. Hope you like them 🙂
I truly love lamb and don’t make it enough! These kebabs look nothing short of amazing and I love the sound of that simple, flavorful marinade. These are going to happen this summer and I’d love to add these to my weekly meal plan!
These grilled lamb kebabs are delicious and the marinade is the best!
So I see in a lot of kebab recipes/tutorials to cook the meat separate from the veggies cause the meat takes longer. Is this an issue? Is there a way to pre-cook the meat to keep its tenderness? We are making for a large group on our camping trip this weekend. Thanks in advance for any tips!
Hi Sara, I always cook them together and veggies are usually a little overcooked, but not to the point where it is not edible. Cooking meat and veggies separately is a great option, that will ensure both of them ending up cooked properly.