Are you ready to elevate your grilling game? Look no further than lamb kabobs! These flavorful skewers are perfect for a summer BBQ or a quick and easy weeknight dinner. With their rich, gamey flavor and tender texture, lamb kabobs are a crowd-pleaser that’s sure to impress.
From classic Mediterranean flavors like lemon and garlic to bold spices from the Middle East and North Africa, there’s a lamb kabob recipe out there for everyone. In this article, we’ll take you on a culinary journey around the world with 18 juicy lamb kabob recipes that are sure to become new favorites.
Whether you’re in the mood for something exotic or just want to mix things up from your usual beef or chicken kabobs, these lamb kabob recipes are sure to inspire. So grab some skewers and let’s get grilling!
Persian saffron lamb kabobs
Persian Saffron Lamb Kabobs Recipe
Experience the vibrant flavors of Persian cuisine with these succulent lamb kabobs infused with the warmth of saffron and aromatic spices. Perfect for a quick dinner or special occasion.
Ingredients:
– 1 pound lamb cubes ( shoulder or leg)
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup saffron threads, soaked in 2 tablespoons hot water
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, cumin, paprika, salt, and pepper.
3. Add lamb cubes and mix until coated with marinade.
4. Thread marinated lamb onto skewers, leaving a small space between each piece.
5. Brush saffron mixture (soaked threads and hot water) evenly over the lamb.
6. Grill kabobs for 8-10 minutes per side, or until lamb reaches desired level of doneness.
7. Serve immediately, garnished with parsley or cilantro leaves.
Cooking Time: 16-20 minutes
Greek-style lemon garlic lamb kabobs
Add a burst of Mediterranean flair to your next barbecue with these tender lamb kabobs, infused with the brightness of lemon and the pungency of garlic. Perfect for a summer gathering or a quick weeknight dinner.
Ingredients:
– 1 pound boneless lamb shoulder or leg, cut into 1-inch cubes
– 2 cloves garlic, minced
– 2 lemons, juiced
– 1/4 cup olive oil
– 2 tablespoons lemon zest
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together garlic, lemon juice, olive oil, lemon zest, oregano, salt, and pepper.
3. Add lamb cubes to the marinade and mix until well coated.
4. Thread 3-4 pieces of lamb onto each skewer, leaving a small space between each piece.
5. Grill kabobs for 8-10 minutes per side, or until lamb reaches desired doneness.
6. Serve hot with your favorite sides, such as roasted vegetables or quinoa salad.
Cooking Time: 16-20 minutes
Moroccan spiced lamb kabobs with apricots
Moroccan Spiced Lamb Kabobs with Apricots Recipe
Experience the exotic flavors of Morocco with this simple yet flavorful recipe that combines tender lamb, sweet apricots, and aromatic spices. Perfect for a quick and impressive dinner or party appetizer.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper (optional)
– Salt and black pepper, to taste
– 1 cup mixed apricots (fresh or dried), sliced
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat grill or broiler to medium-high heat.
2. In a large bowl, whisk together olive oil, cumin, smoked paprika, coriander, cinnamon, and cayenne pepper (if using).
3. Add lamb cubes and toss to coat; season with salt and black pepper.
4. Thread lamb onto skewers, leaving a 1-inch space between each piece.
5. Brush apricots with olive oil and thread onto skewers.
6. Grill or broil kabobs for 8-10 minutes, turning occasionally, until lamb is cooked to desired doneness.
7. Garnish with chopped parsley and serve hot.
Cooking Time: 15-20 minutes
Turkish adana lamb kabobs
Experience the bold flavors of Turkey with this classic adana lamb kabob recipe, featuring tender lamb mince, spices, and a hint of smokiness. Perfect for grilling or baking, these skewers are sure to please!
Ingredients:
– 1 pound lamb mince
– 1/2 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tablespoon paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 10-12 wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or oven to medium-high heat.
2. In a large bowl, combine lamb mince, onion, garlic, paprika, cumin, cayenne pepper, salt, and black pepper. Mix well with your hands until just combined.
3. Thread the mixture onto skewers, leaving a small space between each piece.
4. Grill or bake for 8-10 minutes per side, or until lamb is cooked through to desired level of doneness.
5. Serve hot with your favorite sides, such as Turkish-style rice and salad.
Cooking Time: 16-20 minutes
Armenian grilled lamb and vegetable kabobs
Experience the bold flavors of Armenian cuisine with this simple and delicious grilled kabob recipe, perfect for a summer evening or special occasion.
Ingredients:
– 1 pound lamb shoulder or leg, cut into 1-inch cubes
– 1 large red bell pepper, seeded and cut into 1-inch pieces
– 2 large onions, cut into 1-inch wedges
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 10-12 wooden skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, lemon juice, paprika, salt, and black pepper. Add lamb cubes and toss to coat.
3. Thread lamb, bell peppers, onions, zucchinis, and garlic onto skewers, leaving a small space between each piece.
4. Grill kabobs for 8-10 minutes per side, or until lamb is cooked through and vegetables are tender.
5. Serve hot with your favorite sides, such as rice pilaf or roasted potatoes.
Cooking Time: 16-20 minutes
Indian tandoori lamb kabobs
Experience the flavors of India with this classic tandoori lamb kabob recipe, marinated to perfection and grilled to tender juicy goodness.
Ingredients:
– 1 pound lamb shoulder or leg, cut into 1-inch cubes
– 1/2 cup plain yogurt
– 2 tablespoons freshly squeezed lemon juice
– 2 tablespoons ghee or vegetable oil
– 2 teaspoons tandoori masala powder
– 1 teaspoon garlic paste
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, ghee or oil, tandoori masala powder, garlic paste, salt, and black pepper.
2. Add the lamb cubes to the marinade and mix well. Cover and refrigerate for at least 4 hours or overnight.
3. Preheat grill to medium-high heat.
4. Thread marinated lamb onto skewers, leaving a small space between each piece.
5. Grill kabobs for 8-10 minutes per side, or until lamb is cooked through and slightly charred.
6. Garnish with cilantro leaves and serve hot.
Cooking Time: 16-20 minutes
Middle Eastern lamb kofta kabobs
Savor the flavors of the Middle East with these tender and aromatic lamb koftas, perfectly grilled on skewers and served with a side of warm pita bread.
Ingredients:
– 1 pound ground lamb
– 1/2 cup finely chopped onion
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 10-12 wooden skewers, soaked in water for at least 30 minutes
– Lemon wedges and chopped fresh parsley (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, combine lamb, onion, breadcrumbs, garlic, olive oil, cumin, paprika, salt, and pepper. Mix well with your hands until just combined.
3. Divide the mixture into 10-12 portions and shape each portion into a log-like kofta.
4. Thread the koftas onto the skewers, leaving a small space between each one.
5. Grill the kabobs for 8-10 minutes per side, or until cooked through to your desired level of doneness.
6. Serve hot with lemon wedges and chopped parsley (if using).
Cooking Time: 16-20 minutes
Garlic rosemary lamb kabobs
Elevate your outdoor cooking game with these flavorful lamb kabobs infused with the pungency of garlic and the herbaceousness of rosemary. Perfect for a summer BBQ or dinner party, these skewers are sure to impress.
Ingredients:
– 1 pound lamb cubes (1-inch)
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh rosemary
– Salt and pepper, to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, and rosemary. Add lamb cubes and toss to coat evenly.
3. Thread lamb mixture onto skewers, leaving a small space between each piece.
4. Season with salt and pepper to taste.
5. Grill kabobs for 8-10 minutes, turning occasionally, or until lamb reaches desired doneness (130°F – 135°F).
6. Serve hot with your favorite sides and enjoy!
Cooking Time: 8-10 minutes
Spicy harissa lamb kabobs
Elevate your outdoor cooking with these flavorful lamb kabobs, infused with the spicy kick of harissa and the sweetness of cherry tomatoes. Perfect for a summer barbecue or dinner party.
Ingredients:
– 1 pound lamb shoulder or leg, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 teaspoons harissa paste
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh parsley, chopped
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, harissa paste, paprika, salt, and pepper.
3. Add lamb cubes and toss to coat.
4. Thread lamb, cherry tomatoes, and parsley onto skewers, leaving a small space between each piece.
5. Grill kabobs for 8-10 minutes per side, or until lamb reaches desired doneness.
6. Serve hot with your favorite sides.
Cooking Time: 16-20 minutes
Mint yogurt marinated lamb kabobs
Experience the perfect blend of flavors with these refreshing lamb kabobs, marinated in a zesty mixture of mint yogurt and spices. A great option for your next barbecue or dinner party.
Ingredients:
– 1 pound boneless lamb shoulder or leg, cut into 1-inch cubes
– 1/2 cup plain Greek yogurt
– 1/4 cup chopped fresh mint leaves
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 10-12 wooden skewers
Instructions:
1. In a blender or food processor, combine yogurt, mint leaves, garlic, lemon juice, cumin, smoked paprika, salt, and pepper. Blend until smooth.
2. Thread lamb cubes onto the skewers, leaving a small space between each piece.
3. Brush the marinade evenly over the lamb, making sure each piece is coated.
4. Cover and refrigerate for at least 30 minutes or up to 2 hours.
5. Preheat grill to medium-high heat. Grill kabobs for 8-10 minutes per side, or until cooked through.
Cooking Time: 20-25 minutes
Pomegranate glazed lamb kabobs
Pomegranate Glazed Lamb Kabobs Recipe
Pomegranate’s sweet and tangy flavor pairs perfectly with the richness of lamb, making this dish a standout for any occasion.
Ingredients:
– 1 pound lamb cubes (about 1-inch pieces)
– 1/4 cup pomegranate juice
– 2 tablespoons honey
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together pomegranate juice, honey, olive oil, garlic powder, salt, and pepper.
3. Thread lamb cubes onto the skewers, leaving a small space between each piece.
4. Brush the pomegranate glaze all over the lamb pieces.
5. Grill kabobs for 8-10 minutes per side, or until lamb reaches desired level of doneness.
6. Let rest for 5 minutes before serving.
Cooking Time: 16-20 minutes
Lamb and fig kabobs with balsamic glaze
Lamb and Fig Kabobs with Balsamic Glaze Recipe
A sweet and savory combination of lamb, figs, and balsamic glaze creates a memorable grilling experience.
Ingredients:
– 1 pound boneless lamb shoulder or leg, cut into 1-inch cubes
– 1/4 cup chopped fresh rosemary leaves
– 2 tablespoons olive oil
– 1 large onion, sliced into 1-inch thick rings
– 1 cup dried figs, chopped
– 1 cup balsamic glaze (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, rosemary leaves, salt, and pepper. Add lamb cubes and toss to coat.
3. Thread lamb, onion rings, and figs onto skewers, leaving a 1-inch space between each piece.
4. Grill kabobs for 8-10 minutes, turning occasionally, or until lamb reaches desired doneness.
5. During the last minute of grilling, brush balsamic glaze over kabobs.
6. Serve immediately, garnished with fresh rosemary leaves if desired.
Cooking Time: 15-20 minutes
Lamb and halloumi cheese kabobs
Experience the flavors of Greece with these tender lamb and crispy halloumi cheese kabobs, perfect for a quick and delicious dinner or lunch. With just a few simple ingredients, you can have this mouthwatering dish ready in no time!
Ingredients:
– 1 pound boneless lamb shoulder or leg, cut into 1-inch cubes
– 8 ounces halloumi cheese, sliced into 1/2-inch thick pieces
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread lamb cubes and halloumi cheese onto skewers, leaving a small space between each piece.
3. In a small bowl, whisk together olive oil, garlic, and lemon juice.
4. Brush the mixture evenly over both sides of the kabobs.
5. Season with salt and pepper to taste.
6. Cook kabobs for 8-10 minutes per side, or until lamb is cooked through and halloumi cheese is crispy.
Cooking Time: 16-20 minutes
Lamb kabobs with tzatziki sauce
Experience the flavors of Greece with this simple yet delicious recipe that combines tender lamb kabobs with a refreshing tzatziki sauce. Perfect for a quick and flavorful meal or as an impressive appetizer.
Ingredients:
– 1 pound lamb shoulder or leg, cut into 1-inch cubes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cucumber, peeled and grated
– 1 cup Greek yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, lemon juice, and oregano. Add lamb cubes and marinate for at least 30 minutes.
3. Thread lamb onto skewers, leaving a small space between each piece.
4. Grill kabobs for 8-10 minutes per side or until cooked to desired doneness.
5. Meanwhile, combine cucumber, yogurt, lemon juice, and salt in a bowl. Refrigerate until ready to serve.
6. Serve lamb kabobs with tzatziki sauce on the side.
Cooking Time: 15-20 minutes
Lamb and bell pepper kabobs with chimichurri
Lamb and Bell Pepper Kabobs with Chimichurri: A flavorful and vibrant summer recipe that combines tender lamb, sweet bell peppers, and a tangy Argentinean herb sauce.
Ingredients:
– 1 pound lamb cubes (leg or shoulder)
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 1/4 cup olive oil
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– Chimichurri sauce (see below for recipe)
Instructions:
1. Preheat grill to medium-high heat.
2. Thread lamb, bell peppers, and onion onto skewers.
3. Brush with olive oil; season with salt, pepper, and a pinch of oregano.
4. Grill kabobs for 8-10 minutes, turning occasionally, until lamb reaches desired doneness.
5. Serve hot with Chimichurri sauce spooned over the top.
Chimichurri Sauce:
– Mix together parsley, oregano, garlic, red wine vinegar, salt, and pepper in a bowl.
– Drizzle in olive oil while whisking to combine.
– Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes
Lamb kabobs with sumac and onions
Lamb Kabobs with Sumac and Onions: A flavorful and aromatic twist on traditional kabobs, this recipe combines the rich taste of lamb with the brightness of sumac and the sweetness of caramelized onions.
Ingredients:
– 1 pound lamb cubes (leg or shoulder)
– 2 tablespoons olive oil
– 2 tablespoons sumac powder
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– 4-6 wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, sumac powder, salt, and pepper.
3. Thread lamb cubes, onions, and garlic onto the skewers, leaving a small space between each piece.
4. Brush the lamb and vegetables with the sumac mixture.
5. Grill for 8-10 minutes per side, or until lamb reaches desired level of doneness.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 16-20 minutes
Lamb and zucchini kabobs with tahini drizzle
Elevate your grill game with this flavorful and healthy skewer recipe, perfect for a quick weeknight dinner or a summer gathering. Marinated lamb and zucchini come together in harmony, finished with a creamy tahini drizzle.
Ingredients:
– 1 pound lamb cubes
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup water
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, lemon juice, and oregano. Add lamb and zucchini; season with salt and pepper. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Thread marinated lamb and zucchini onto skewers, leaving a small space between each piece.
4. Grill kabobs for 8-10 minutes per side, or until lamb reaches desired level of doneness.
5. Meanwhile, whisk together tahini, lemon juice, and water to create a creamy drizzle.
6. Serve grilled kabobs with tahini drizzle spooned over the top.
Cooking Time: 20-25 minutes
Lamb kabobs with cumin and coriander
Experience the bold flavors of Indian-inspired lamb kabobs infused with warm cumin and coriander spices.
Ingredients:
– 1 pound lamb shoulder or leg, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 onion, cut into large chunks
– 2 cloves garlic, minced
– 1 bell pepper (any color), cut into large chunks
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together cumin, coriander, salt, and black pepper.
3. Thread lamb cubes, onion, bell pepper, and garlic onto skewers, leaving a small space between each piece.
4. Brush with olive oil and sprinkle with the cumin-coriander mixture.
5. Grill kabobs for 8-10 minutes per side, or until lamb reaches desired doneness.
Cooking Time: 16-20 minutes
Summary
Get ready to fire up your grill and indulge in the rich flavors of lamb with these 18 juicy kabob recipes! From Persian saffron to Indian tandoori, Middle Eastern lamb kofta to Turkish adana, this diverse collection of dishes offers something for every palate. With a range of marinades, glazes, and spice blends, you’ll find inspiration for your next outdoor gathering or quick weeknight dinner. Whether you prefer bold and spicy or subtle and aromatic, these lamb kabob recipes are sure to please even the most discerning grill enthusiasts.
