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Grilled Greek Lamb Kebabs Recipe – tender and flavorful pieces of marinated lamb, grilled to perfection on wooden skewers with peppers and onions.
Perfect for grilling season and summer parties.
I rarely make this grilled Greek lamb kebabs recipe, but it is definitely worth trying.
The meat is loaded with Mediterranean flavors and it is definitely worth trying.
Unlike other kinds of meat, lamb for kebabs requires extra time for marinating.
Marinating in a simple marinade, made with olive oil, lemon juice, garlic and thyme, makes the meat extra juicy, flavorful and delicious.
It is very easy to overcook lamb on the grill, so grilling it requires extra attention.
It is summer and one of my favorite activities is grilling.
It is not a secret, that I love meat on a stick.
I’ve already shared with you recipes for Chicken Skewers, Tender Beef Kebabs, Pork Kabobs, Salmon Kebabs and even Pesto Shrimp Skewers.
All of these kebabs recipes are very easy to make and I’ve used an outdoor grill to cook them.
Of course you can use an indoor grill, it this is what you have.
The whole experience with outdoor grilling (barbecuing, as we call it!) is so much fun!
This is why I love creating different grilling recipes, that require minimal prep work, but taste great.
Lamb meat is not new to me. As some of you may know, I’m Bulgarian and lamb is a popular kind of meat there.
I’ll be honest, I rarely cook with it.
I like making my favorite oven roasted rack of lamb, lamb chops and I’ve made roasted leg of lamb just twice.
Most of my family recipes require cooking lamb for several hours, which is not an option for me right now.
Life with a baby is busy!
Meals need to be simple, but not boring.
So, how to make lamb kebabs?
How do you prepare the meat?
How long do you grill them for?
1.What is the best cut of meat for grilled Greek lamb kebabs?
You need to get some leg of lamb (or lamb shoulder). I used leg of lamb.
2.Remove the fat.
This is very important, since we want the meat, not the fat. Leaving a lot of fat, may result in the meat burning, while it is being grilled.
3. Cut meat into 4 cm (1 1/2 inch) cubes.
4. Make the marinade and beat the meat marinate for at least 4 hours of overnight.
5. Soak wooden skewers in cold water for 15 minutes, to prevent them from burning, while on the grill.
6. Skewer and grill the meat.
7. Be careful not to burn the meat while grilling.
If you end up overcooking the lamb, it could get really tough.
I personally prefer it juicy and tender, but it may appear undercooked for some people.
If you are like me, you need to check the meat for no more that 15 minutes (at 450-500 F) total.
Then check the doneness and cook longer it it is undercooked.
8. What goes well with lamb kebabs?
You can serve these grilled lamb kebabs with a salad like this Bulgarian Green Salad, Village Salad or Tomato Cucumber Quinoa Salad.
You can make a yogurt sauce.
Check this recipe to see how I make it. I use the same sauce for zucchini and kebabs.
I’ve heard people say that lamb is not healthy.
I’ll leave it up to you to decide if this lamb kebabs recipe is healthy.
There is a nutritional info under the recipe.
Hope you like this grilling season recipe.
Just something different from the ordinary and very popular chicken kebabs with lemon, garlic and oregano.
Grilled Greek Lamb Kebabs Recipe
Ingredients
For the marinade:
- 2 lb leg of lamb, fat trimmed, cut into 1 1/2 inch cubes
- 1/2 cup olive oil
- 1 lemon, juice only
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 tsp oregano, dried
- 1/4 tsp dried thyme, or more to taste
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp parsley, fresh, chopped
Other:
- 1-2 red pepper, large, cut into square pieces for the kebabs
- 1 onion, cut into chunks for the kebabs
Instructions
- Place all ingredients for the marinade in a large zip lock bag. Add meat. Make sure the meat is evenly coated in the marinade. Refrigerate for at least 4 hours or up to 2 days.
- Soak wooden skewers in cold water for 15 minutes.
- Preheat an outdoor gas grill to medium-high heat (450-500 F).
- Skewer meat, onion and peppers onto the skewers.
- Grill meat for 14-15 minutes, turning once. Check the doneness (remove one of the skewers and check the temperature (145 F is the safe temperature for lamb) or cut through the meat to see it it is cooked). Cook for additional up to 10 more minutes, to reach the desired doneness.
- Serve immediately, it tastes best when warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Kebabs / (Kabobs, Skewers)
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. Â 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.