Best 20 Lamb Kabobs Recipes

MARINATED GRILLED LAMB KABOBS

Steps:

• For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
• Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
• Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
• To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
• Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

LAMB KABOBS

Steps:

• Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, thyme, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
• Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
• Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb alternately with sections of onion on skewers. Sprinkle both sides of the lamb with salt and pepper. Next place 4 or 5 cherry tomatoes on skewers, threading them through the stem of the tomato. Rub the tomatoes with olive oil and sprinkle with salt and pepper. First, place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
• For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a medium pot. Lower the heat and simmer for 5 minutes, until reduced in half. Add the rosemary, 1/2 teaspoon of salt, and the pepper. Serve the sauce on the side.

LAMB KABOBS WITH TZATZIKI SAUCE

Steps:

• Preheat grill to high. Soak skewers in water for 25 to 30 minutes.
• In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.
• Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

HERBED LAMB KABOBS

Steps:

• In a small bowl, combine the first 9 ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.

SUMMER LAMB KABOBS

Steps:

• Place lamb in a large bowl.
• In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight.
• Preheat outdoor grill for direct heat.
• Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries.
• In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce.
• Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.

LAMB KABOBS WITH YOGURT SAUCE

Steps:

• In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 15 minutes., Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture.

GREEK LAMB KABOBS

Steps:

• In a small bowl, combine lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight, turning occasionally., Drain lamb, discarding marinade in bag. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill kabobs, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until lamb reaches desired doneness and vegetables are crisp-tender, turning occasionally and basting with reserved marinade.

TURKISH MARINADE (BEEF & LAMB KABOBS)

Steps:

• Add all except the olive oil to a food processor or blender. Blend on high and slowly drizzle in the olive oil to create an emulsion. Marinate your favorite Meat and enjoy.

GRILLED GROUND LAMB ON SKEWERS (SEEKH KABOBS)

Steps:

• Heat coals or gas grill for direct heat. In large bowl, mix all kabob ingredients until well blended. Divide mixture into 12 equal parts. Shape each part around 6- to 8-inch bamboo or metal skewer, pressing the mixture with your hands to cover half the length of the skewer.
• Place kabobs on grill rack. Cover and grill kabobs over medium heat 13 to 15 minutes, turning kabobs occasionally to ensure even browning, until lamb is no longer pink in center.
• In blender, place all chutney ingredients. Cover and blend on medium speed until smooth. Serve kabobs with chutney. Store chutney, tightly covered, in refrigerator up to 10 days.

EASY LAMB AND BEEF KABOBS OR GYROS

Steps:

• Soak skewers in water for 30 minutes while you prepare the meat mixture.
• In a large bowl, combine all the other ingredients. Mix well with hands (use rubber gloves).
• Dry off the skewers so they aren't dripping wet, then form an oblong "sausage" around the skewer, securing firmly.
• Cover and refrigerate skewered meat for 30 minutes.
• If possible, use a veggie or fish grill (that has a smaller grate); brush or spray grill grate with oil.
• Set grill to medium-off-medium and grill each side for 5 minutes, turning only once, or until the outside of the meat is charred and the inside is medium.

LAMB AND BEEF KABOBS

Steps:

• In a small bowl, combine first five ingredients. Place the lamb and beef in a large resealable plastic bag; add half of the marinade. Place vegetables in another large resealable plastic bag; add the remaining marinade. Seal bags and turn to coat; refrigerate 1 hour. , On eight metal or soaked wooden skewers, alternately thread lamb, beef, onions, red peppers and mushrooms. Grill, covered, over medium heat 5-6 minutes on each side or until meat reaches desired doneness and vegetables are tender. Serve with pita bread.

BARBECUED LAMB KABOBS

Steps:

• Combine marinade ingredients in shallow dish; add lamb and marinate overnight or at least 5 hours, turning lamb occasionally. , Drain and discard marinade. Thread lamb on skewers; broil or grill on medium-hot grill for 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , For the dipping sauce, in a blender, add all the sauce ingredients. Cover and process on high until smooth. Serve with lamb.

LAMB SHISH KABOBS

Steps:

• Combine oil, wine, lemon juice, garlic, salt, rosemary, and pepper; pour over lamb, tomatoes, mushrooms, and onions, ; Marinate in refridgerate for several hours or overnight.
• Put together skerwers of lamb, onions, mushrooms, and tomatoes; Broil 3 inches from heat for 15 minutes turning every 5 minutes; can be done in oven or on outside grill.

MOROCCAN LAMB KABOBS

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, mix together ground lamb, raisins, goat cheese, mayonnaise, red onion, garlic, cilantro, cayenne pepper, cumin, ground coriander, salt and black pepper. Divide the mixture into approximately 6 even portions, and press around skewers.
• Place skewers on the grill. Cook approximately 4 minutes per side, or until the cheese has melted, the raisins are tender and lamb has reached desired doneness.

SPICY LAMB KABOBS WITH TURKISH CACIK

Steps:

• Make Cacik: In a mixing bowl, combine cucumbers and garlic. Add salt to taste. Mix in yogurt with wooden spoon. Transfer to serving bowl. Garnish with mint and drizzle olive oil on top. Serve immediately or cover and refrigerate.
• Prepare skewers by spraying a light coat of cooking oil to prevent sticking. Place lamb and vegetables on skewers. Grill spicy lamb kebabs for about 5-7 minutes on each side or until desired doneness. Serve with hummus, baba ghannouj, or turkish cacik, a cucumber yogurt sauce for dipping.

GRILLED LAMB KABOBS

Steps:

• In a bowl, combine the first six ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 1-4 hours. Cover and refrigerate remaining marinade., For salsa, peel and section two oranges and grapefruit; chop fruit. In a large bowl, combine the fruit, chutney and mint. Cover and refrigerate., Peel remaining oranges; cut each into eight wedges. Drain and discard marinade. On eight metal or wooden soaked skewers, alternately thread onions, orange wedges, red pepper and lamb. , Grill, uncovered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning and basting occasionally with reserved marinade. Serve kabobs with salsa.

LAMB SHISH KABOBS

Steps:

• Place lamb in shallow glass or plastic dish; pour dressing over lamb. Cover and refrigerate at least 8 hours but no longer than 24 hours.
• Remove lamb from marinade; reserve marinade. Thread lamb, onions, pineapple and bell pepper alternately on each of four 15-inch metal skewers, leaving 1/4-inch space between each piece.
• Set oven control to broil. Place skewers on rack in broiler pan. Brush with half of the reserved marinade. Broil with tops 4 to 5 inches from heat about 6 minutes or until lamb is brown. Turn kabobs; brush with remaining marinade. Broil about 5 minutes longer or until lamb is tender. Serve kabobs on rice; sprinkle with parsley.

LAMB KABOBS WITH BULGUR PILAF

Steps:

• In a large resealable plastic bag, combine the garlic, vinegar, mint and oil; add lamb. Seal bag and turn to coat; refrigerate for several hours or overnight., For pilaf, in a large skillet, melt butter. Add onion and pasta; saute until pasta is lightly browned. Add bulgur and stir to coat. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork., Drain and discard marinade. Thread onto six metal or soaked wooden skewers., Grill kabobs, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning frequently. Serve with pilaf.

TAMARIND HONEY LAMB KABOBS

Steps:

• mix the first 5 ingredients together in a large measuring cup.
• pour half the mixture into a large bowl, add lamb, marinate for 1/2 hour, or more if desired.
• thread lamb on skewers, broil for 3-5 minutes per side, brushing with honey sauce until desired doneness.
• you can also grill these outdoors.

LAMB KABOBS WITH COUSCOUS

Steps:

• Cut the lamb in 1½-inch cubes. You should have about 20 cubes. Combine the garlic, rosemary, thyme, ¼ cup olive oil, red wine, vinegar, and 1 teaspoon salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.
• Heat a grill with coals. Spread them out in one dense layer and brush the grill with oil.
• Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb with salt and pepper. Next place the cherry tomatoes on skewers, threading them through the stems of the tomatoes. Brush the tomatoes with olive oil and sprinkle with salt and pepper. Place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside.
• For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a small pot. Lower the heat and simmer for 5 minutes, or until reduced by half. Add the rosemary, salt, and pepper.
• Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot.
• Serve the skewers on a mound of couscous with the sauce on the side.