Suitable for Low Carb, Keto, Paleo, Whole30, Gluten Free Diets. During grilling season and the summer, I have endless variations of these lamb kabobs sizzling away on the coal or gas grill, bbq or over the firepit as friends, family and the kiddoes drop in for some food, merriment, and a nice chat. I also love taking a prep-ahead pack of these when we go camping as my low maintenance dinner that I know the whole family loves. Pretty much take out of the camping container and throw on the grill. And serve simply with a light salad and fresh veggies. Love lamb? Then Check out these Grilled Lamb Tacos and these Grilled Lamb Steaks. You can also check out these Grilled Chicken tenders, really delicious Grilled Chicken Kabobs – aka juicy Grilled Chicken Skewers.
Why Make Lamb Kabobs
Affordable – you can use the cheaper cuts of boneless lamb to make these.Easy lamb kabob marinade – aka made with everyday store cupboard staples and whipped up in one minutePrep ahead – marinate your lamb kebabs ahead of time and keep in the fridge till needed.Immensely adaptable – there are limitless ways you can adapt the flavors to suit your tastes.Feed a crowd – simple triple or scale up even more to feed your guests at the next barbeque or party. Easy to transport – yeap, whip these up, cover in plastic wrap and take to your next potluck party.Freezer friendly – marinate, portion into labelled ziploc bags till needed.
Ready to learn just how easy it is to make juicy lamb kabobs on grill? Then gather up your ingredients and let me show you…..
How to Make Lamb Kabobs
Ingredients Notes:
Lamb – This works with various cuts of lamb like lamb leg steaks or lamb shoulder or lamb chops, cut into lamb chunks.Oil – use vegetable oil or olive oil.Garlic purée.Citrus – use fresh lemon juice for the best results.Spices – this recipe calls for oregano, cinnamon, cumin, coriander, kosher salt, allspice and smoked paprika.
Lamb Kabobs Instructions:
Get the complete ingredients list and instructions from the recipe card below.
Place all the marinade ingredients in a large, shallow large bowl. Add lamb, toss to coat, cover and marinate in the fridge for up to two hours, or preferably overnight if time allows.Soak 6 wooden skewers in cold water for 30 minutes.Thread marinated lamb pieces onto the pre soaked wooden skewers.Preheat grill to medium high heat.Cook on a hot grill or on prepared barbecue or grill pan for 12-16 minutes, turning occasionally or until any meat juices run clear.Serve your lamb kabobs warm.
Grilled Lamb Kabobs Tips
Wrap the ends of your wooden skewers with a bit of aluminum foil to prevent them from catching fire on the grill.Cut the lamb into similar sized chunks so they cook evenly at the same time.Use lamb trimmed for a lower calorie option.Make up a double batch of the spice marinade and then keep the unused portion in the fridge to use later.Feel free to thread some quick cook veggies like bell peppers, onion in between the lamb on the skewers.Make sure to not pack the meat too tightly together, otherwise the middle where the pieces meet will not cook.I recommend oiling the grill grates (you can use olive oil or canola oil) to help prevent the meat from sticking to the grates, prior to heating the grill up so you don’t get burned.If using bamboo skewers then please soak them for at least 30 minutes before cooking.The longer the marinating time the better the end flavor.
Delicious Variations
Add veggies – thread on some quick cook veggies like bell peppers in between the lamb on the kabobs.Add citrus – add things like lemon zest for more flavor.Herbs and spices – feel free to add in some herbs like fresh parsley, fresh rosemary, pureed onions, black pepper etc.Vary the meat – this works with beef, chicken, or pork.
Storage
Make ahead – This recipe is so simple to make on the grill. Keep in mind the longer you marinate them, the more rich flavor they get! So marinate uncooked meat and keep in the fridge for up to 24 hours.Store – Store in an airtight container in the fridge for up to 3 days. Freeze – You can freeze the uncooked meat in the marinade. Transfer meat and marinade into convenient ziplock bags, squeeze out all the extra air, seal and label the bags. Store flat in the freezer for three months.
How Long to Cook Lamb Skewers
This depends entirely on how big the lamb cubes are on the lamb skewers. The 1-inch cubes need about 12 – 16 minutes on the grill for well cooked. You will need less time for medium rare (start with 7-9 minutes for medium rare) Smaller cubes will take less time and bigger ones will require longer. Just check them as you grill them by making a slice into one of the cubes and check on progress.
Which Cut of Lamb Is Best For Making Lamb Kebob?
Whilst you can use virtually any cut of lamb to make grilled lamb skewers, the most economical (yet still delicious) options are boneless leg of lamb and lamb shoulder. In particular, the shank end of a boneless leg of lamb is inexpensive and easy to trim and cut into cubes. Using lamb shoulder is the most affordable option. Either way you go, trim off the excess fat and then cut the meat into uniformly sized 1-inch cubes.
More Grill, Skewers and Kabob Recipes.
Grilled Chicken Tenders.Grilled Chicken Salad.Honey Bourbon Grilled Chicken Thighs.Grilled Chicken kabobs.Stuffed Grilled Avocado.Easy Grilled Peaches.Best Grilled Broccoli.Air Fryer Veggie Kabobs.Cilantro Lime Shrimp Skewers.Easy Watermelon Skewers.Bacon and Chicken Skewers.
What to Serve With Lamb Kebabs
To keep these light, I tend to serve them with lots of fresh cut up veggies and salads. But you can pair them up with other carbs as you wish.
Easy Instant Pot Hummus.Easy Cucumber Tomato Salad.Sesame Spinach Salad.Cauliflower Rice.Crispy Smashed Potatoes (if not low carb).Pickled Red Onions.Serve these grilled lamb kebabs with a side of Instant Pot rice
Weight Watchers Points
There are 4 Blue Plan SmartPoints in one serving. Thank you for reading my Grilled Lamb Skewers recipe post. And please come visit again as I continue dreaming up recipes, and much more for you. Thanks for supporting Recipes from a Pantry, food blog.
