Best 6 Marinated Lamb Kebabs Recipes

Tantalize your taste buds with our delectable Marinated Lamb Kebabs, an extraordinary culinary journey that blends succulent flavors and aromatic spices. These tender morsels of lamb are carefully marinated in a symphony of herbs, spices, and zesty citrus, then skillfully grilled to perfection. Each bite promises an explosion of flavors, from the savory lamb to the vibrant marinade, creating a delectable experience that will leave you craving more.

Accompanying the main attraction are three sensational dipping sauces that elevate the kebab experience to new heights. The refreshing Tzatziki Sauce, a classic Greek yogurt-based sauce, offers a cool and tangy complement to the richness of the lamb. For those who crave a spicy kick, the fiery Harissa Sauce, a North African chili paste, ignites the palate with its bold and smoky flavors. And for a touch of sweetness and tang, the vibrant Chimichurri Sauce, a South American parsley-based sauce, adds a herbaceous and zesty dimension to the kebabs.

These three sauces, each with its unique character, transform the Marinated Lamb Kebabs into a versatile dish that caters to diverse preferences. Whether you prefer the classic coolness of Tzatziki, the fiery intensity of Harissa, or the vibrant freshness of Chimichurri, each sauce enhances the flavors of the lamb, creating a harmonious and unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB KABOB MARINADE

Lamb Kabob Marinade image

Middle Eastern kabob marinade. Can be used with lamb, beef, pork, or chicken.

Provided by Senad

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 4h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 medium onion, quartered
¼ cup vegetable oil
4 cloves garlic
4 tablespoons lemon juice
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon kosher salt
1 teaspoon cumin
1 dash Worcestershire sauce
1 pound boneless lamb shoulder, cut into 1-inch cubes

Steps:

Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade.
Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.

Nutrition Facts : Calories 319.4 calories, Carbohydrate 6.8 g, Cholesterol 60.9 mg, Fat 26 g, Fiber 1.8 g, Protein 15.6 g, SaturatedFat 7.9 g, Sodium 1470 mg, Sugar 1.8 g

LAMB KABOBS

Lamb Kabobs image

A special Mediterranean marinade that flavors and tenderizes the meat, plus a bit of grilling technique, produce succulent, juicy lamb kabobs every time. Watch the video and read the full post for more tips and information.

Provided by Suzy Karadsheh

Categories Dinner

Number Of Ingredients 10

Ingredients

1 ½ lb boneless leg of lamb
Kosher salt and black pepper
1 medium yellow onion
5 garlic cloves
1 teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cardamom
1 cup packed fresh parsley
1/3 cup extra virgin olive oil
Juice and zest of 1 lemon

Steps:

Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.
In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).
Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).
Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).
Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).

Nutrition Facts : Calories 275 kcal, Carbohydrate 3.6 g, Protein 23.6 g, SaturatedFat 3.9 g, Cholesterol 73.7 mg, Sodium 274.8 mg, Fiber 0.8 g, Sugar 0.9 g, ServingSize 1 serving

MARINATED GRILLED LAMB KABOBS

Marinated Grilled Lamb Kabobs image

Provided by Food Network

Categories appetizer

Time 2h48m

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

1 boneless leg of lamb (about 5 pounds)
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup honey
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
2 large white onions, cut into 2-inch squares
1 green bell pepper, cut into 2-inch squares
1 orange bell pepper, cut into 2-inch squares
1 red bell pepper, cut into 2-inch squares
1 yellow bell pepper, cut into 2-inch squares
1 pint cherry tomatoes, stemmed
1 (8-ounce) package white button mushrooms
Wooden skewers, soaked in water for 30 minutes

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 KEBABS WITH PEPPERY LIME MARINADE

Lamb kebabs with peppery lime marinade image

Team these tangy kebabs with a tossed salad and enjoy a spicy supper

Provided by Roopa Gulati

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 11

Ingredients

600g lean lamb neck fillet
2 green chillies , seeded and roughly chopped
3 garlic cloves , roughly chopped
½ tsp cracked black peppercorns
½ tsp ground cinnamon
½ tsp ground cardamom or crushed cardamom seeds
juice of 2 large limes
1 tbsp vegetable or sunflower oil
salad of red onion rings, halved cherry tomatoes and crisp lettuce
warm naan bread , torn into pieces
mint chutney

Steps:

Cut the lamb into 2cm thick slices and tip into a bowl. Blitz the chillies in a blender with the garlic, peppercorns, cinnamon, cardamom, lime juice and oil. Pour it over the lamb and mix well. Cover the bowl tightly with cling film and chill in the fridge for at least 30 minutes, or up to 4 hours.
Thread the lamb onto steel or soaked wooden skewers and cook under a preheated grill for 7-10 minutes, turning once.When the lamb is tender, tip any juices from the grill tray into a small saucepan. Cook on a medium heat until syrupy.
Pour the spiced glaze over the juicy kebabs and serve with the salad, ripped up naan and Mint chutney (see 'Goes well with').

Nutrition Facts : Calories 237 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 31 grams protein, Sodium 0.27 milligram of sodium

CURRY-YOGURT MARINATED LAMB KEBABS

Curry-Yogurt Marinated Lamb Kebabs image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 11

Ingredients

2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
2 large zucchini, cut into 1 1/2-inch pieces
2 large summer squash, cut into 1 1/2-inch pieces
1 cup whole milk yogurt, preferably Greek-style
Zest and juice of 1/2 lime
1/2 teaspoon honey
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
2 tablespoons finely minced onion
2 tablespoons roughly chopped fresh mint leaves
Coarse salt and freshly ground pepper

Steps:

Place lamb, zucchini, and summer squash in a large shallow baking dish or resealable plastic bag. In a medium bowl, stir together yogurt, lime zest and juice, honey, curry powder, coriander, onion, and mint. Season with salt and pepper. Pour marinade over lamb mixture; toss to coat. Let marinate, covered, in refrigerator at least 6 hours and up to 24. Soak skewers in water.
Thread skewers with lamb, others with zucchini, and others with summer squash; discard marinade. Season with salt and pepper.
Heat a grill pan to medium-high and grill lamb skewers until cooked to medium, about 4 minutes each side, and zucchini and squash skewers, turning frequently, 10 to 12 minutes. Remove from grill and serve immediately.

ORANGE- AND LIME-MARINATED LAMB KEBABS

Orange- and Lime-Marinated Lamb Kebabs image

Categories Lamb Onion Pepper Marinate Lime Orange Summer Grill/Barbecue Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

1 3 1/2-pound boneless leg of lamb, all fat and sinew trimmed, meat cut into 1 1/4- to 1 1/2-inch cubes
3/4 cup orange juice
1/2 cup olive oil
1/4 cup fresh lime juice
1/4 cup soy sauce
1 tablespoon chopped fresh oregano
1 tablespoon chopped canned chipotle chilies*
3 garlic cloves, minced
2 teaspoons grated lime peel
2 teaspoons ground cumin
2 teaspoons ground black pepper
1 teaspoon salt
1 red onion, cut into 1-inch pieces
3 fresh poblano chilies,** seeded, cut into 1-inch pieces
6 12-inch metal skewers

Steps:

Place lamb cubes in large resealable plastic bag. Whisk orange juice and next 10 ingredients in medium bowl to blend. Pour over lamb in plastic bag. Seal bag and refrigerate overnight, turning occasionally. Drain lamb.
Prepare barbecue (medium-high heat). Alternate 4 lamb cubes, 4 onion pieces, and 4 chili pieces on each skewer. Grill lamb to desired doneness, turning frequently, about 9 minutes for medium-rare. Place skewers on platter and serve.
*Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
**Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

Tips:

Select High-Quality Lamb: Opt for fresh, tender lamb cuts such as leg of lamb, shoulder, or loin chops.
Marinate Overnight: Allow the lamb to marinate in the flavorful blend of yogurt, spices, and herbs for at least 8 hours or overnight to maximize flavor absorption.
Use Metal or Wooden Skewers: Avoid bamboo skewers as they can burn easily. Metal or wooden skewers are better options for grilling.
Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Skewer the Lamb Tightly: Pack the lamb pieces closely together on the skewers to prevent them from falling apart during grilling.
Grill Over Medium Heat: Cook the kebabs over medium heat to ensure even cooking and prevent the lamb from becoming dry.
Baste Regularly: Brush the kebabs with the reserved marinade or melted butter during grilling to keep them moist and flavorful.
Check for Doneness: Use a meat thermometer to check the internal temperature of the lamb. Aim for an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
Let the Kebabs Rest: Allow the kebabs to rest for a few minutes before serving to let the juices redistribute and enhance the flavor.

Conclusion:

Marinated lamb kebabs are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even as part of a mezze platter. With the right combination of spices, herbs, and yogurt, you can create flavorful kebabs that are sure to impress your friends and family. Whether you prefer grilled, roasted, or pan-fried kebabs, this versatile dish offers endless possibilities for customization and experimentation. So, gather your ingredients, fire up the grill or heat up your pan, and embark on a culinary journey to create mouthwatering marinated lamb kebabs that will tantalize your taste buds and leave you craving more.