Perfect Grilled Lamb Kabobs 15 Minute Recipe Tbmw

Lamb is easily one of the more underrated meats. And once you’ve tried my lamb vindaloo, lollipops, or lamb chops, you’ll wonder why you don’t cook lamb more often! Looking for easy grilling recipes? Look no further than these easy chicken tenders, rainbow trout, or this delicious tomahawk steak. Or make the most of the summer barbeques and slay the crowd with this fantastic, no-fail lamb skewers recipe.

Why you’ll love this recipe

Looks incredible. Like beef kabobs, with the veggies and lamb threaded on the skewers and charred to perfection, these skewers look incredible. An instant hit with the crowd, serve it with vibrant green chutney. Flavorful. The marinade is loaded with bold flavors of garlic, soy, balsamico, and Italian herbs. You’ll love how they cut through the meaty lamb. Juicy. When uniformly grilled, the meat is incredibly succulent and complements the crunch of bell peppers and onions.

What I love the most about this lamb kabob recipe is how versatile they are. Enjoy them solo or pair them with basmati rice over a Mediterranean bowl, flatbread, and dips.

Ingredients Needed

With a short trip to the supermarket and your pantry, you’ll be ready to make these tasty lamb kabobs. Here’s what you’ll need: For marinade:

Balsamic vinegar. For the acidity. Soy sauce. For the salty, umami flavors that develop well when grilled. Worcestershire sauce. It enhances the marinade’s complexity thanks to the umami, sweet, and salty flavors. Olive oil. I have used olive oil, but any neutral oil will work. Italian seasonings. Go for the mixed Italian herbs. If you have individual dried herbs, use oregano, parsley, and thyme for the marinade. Salt and pepper. To taste. Onion powder. It works as an excellent aromatic. You can also use fresh onion for better caramelization. Garlic powder. For the bold garlicky flavor. You can also substitute it with fresh garlic paste.

For skewers:

Lamb steak. Use a meaty but tender piece of steak for the skewers. I like using lamb loin or lamb shoulder. Yellow and red bell peppers. Chop the bell peppers into squares roughly the size of meat cubes. Onions. Cut them into squares like the bell peppers. When grilled, onions become slightly sweet and get an excellent smoky flavor.

How to grill lamb kabobs

Enjoy grill-hot lamb skewers in your backyard by following these straightforward steps. Step 1- make the marinade Whisk balsamic vinegar, Worcestershire sauce, Italian seasonings, salt, olive oil, pepper, soy sauce, garlic, and onion powder in a bowl and add bite-sized lamb cubes to it. Cover the bowl and marinate it in the refrigerator. Step 2- Skewer and grill Discard the excess marinade and alternately thread lamb and vegetable cubes onto skewers. Grill the meat evenly on all sides by rotating the skewers frequently. Rest for 5 minutes and serve hot.

What to serve with lamb skewers

For a simple weeknight dinner, serve lamb skewers with hummus and Greek salad. I always have cocktails and my favorite, roasted potatoes with spicy mayo dip when prepping a BBQ spread.

Tips to make the best recipe

Choose tender cuts. Pick a tender, boneless cut from the shoulder or leg for the best texture, flavor, and mouthfeel. Marinate for longer. The longer you marinate the lamb, the more tender it’ll become. I like marinating the lamb overnight in a resealable plastic bag in the fridge. Sprinkle spices after grilling. When the meat is almost cooked, sprinkle spice powder or leftover marinade to reinforce the flavors. Let your kebab rest for a few minutes. Resting for 2-3 minutes helps to redistribute the heat and juices within the meat.

Flavor variations

Use cumin, fennel seeds, and chili flakes. Make a dry rub of spices using cumin, paprika, salt, and fennel seeds. Use this spice mix to marinade your lamb pieces for a Middle Eastern-flavored dish. Make peri peri lamb skewers. If you love our peri peri chicken, use the same seasoning mix for this lamb! Bell pepper substitutes. Feel free to swap bell peppers with pineapple cubes or tomatoes. Alternating with juicy fruit/veggies keeps the meat moist.

Storage instructions

To store. When kept in an air-tight container, the meat skewers store well for up to 3 days in the refrigerator. To freeze. Although I don’t recommend it, you can freeze these skewers once they have cooled completely. Don’t forget to mark the freezing date and consume within two months for the best texture and flavor. To reheat. If using frozen skewers, thaw them in the refrigerator overnight or until completely thawed, and then reheat them in the oven or skillet.