18 Juicy Lamb Kabob Recipes for Grilling Enthusiasts

As summer grilling season heats up, nothing beats the savory aroma of lamb kabobs sizzling over an open flame. Whether you’re hosting a backyard barbecue or craving a quick weeknight dinner, these 18 juicy recipes will transform your grill into a Mediterranean feast. From classic herb-marinated skewers to bold global flavors, get ready to discover your new favorite way to enjoy this tender, flavorful meat!

Persian saffron lamb kabobs

Aromatic saffron threads and tender lamb create this Persian masterpiece. Grind saffron with sugar to unlock its floral intensity. Marinate pasture-raised lamb for maximum flavor penetration.

Ingredients

– 2 lbs pasture-raised lamb shoulder, cut into 1.5-inch cubes
– 1/4 cup extra virgin olive oil
– 1/4 cup freshly squeezed lemon juice
– 3 cloves garlic, finely minced
– 1 tsp ground saffron threads
– 1 tsp granulated sugar
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1 medium yellow onion, grated
– 1/4 cup clarified butter, melted
– 1/4 cup Greek yogurt, full-fat

Instructions

1. Combine saffron threads and granulated sugar in a mortar; grind with pestle until fine powder forms.
2. Whisk olive oil, lemon juice, minced garlic, ground saffron mixture, kosher salt, and black pepper in large bowl.
3. Add grated onion and lamb cubes to marinade; toss until evenly coated.
4. Cover bowl with plastic wrap; refrigerate for 8 hours minimum.
5. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
6. Thread 4-5 marinated lamb cubes onto each skewer, leaving 1/4-inch space between pieces.
7. Preheat grill to 450°F; brush grates with clarified butter.
8. Place kabobs on hot grill; cook for 4 minutes until deeply charred.
9. Flip kabobs using tongs; brush with remaining clarified butter.
10. Grill additional 4 minutes until internal temperature reaches 145°F for medium-rare.
11. Rest kabobs on wire rack for 5 minutes to redistribute juices.
12. Serve immediately with Greek yogurt for dipping. Flaky, charred exteriors give way to succulent, rose-scented lamb. The saffron-infused yogurt creates a cooling contrast to the smoky meat. Serve over jeweled rice or wrapped in warm lavash with fresh herbs.

Greek-style lemon garlic lamb kabobs

Elevate your grilling game with these Greek-style lemon garlic lamb kabobs. Marinate pasture-raised lamb in zesty citrus and aromatic herbs for maximum flavor penetration. Fire up the grill for juicy, char-kissed perfection that transports you straight to the Mediterranean coast.

Ingredients

• 1.5 pounds boneless leg of lamb, trimmed and cut into 1.5-inch cubes
• 1/4 cup extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 4 garlic cloves, finely minced
• 1 tablespoon dried oregano
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1 medium red onion, cut into 1-inch pieces
• 1 large red bell pepper, seeded and cut into 1-inch squares
• 8 metal or soaked wooden skewers
• 1/4 cup plain Greek yogurt for serving
• 2 tablespoons fresh mint leaves, finely chopped

Instructions

1. Combine olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper in a large glass bowl to create the marinade.
2. Add lamb cubes to the marinade, ensuring each piece is thoroughly coated.
3. Cover the bowl with plastic wrap and refrigerate for exactly 4 hours to allow flavors to penetrate the meat fibers.
4. Soak wooden skewers in cold water for 30 minutes if using wooden variety to prevent burning during grilling.
5. Preheat grill to medium-high heat, approximately 425°F, and oil the grates lightly.
6. Thread marinated lamb cubes onto skewers, alternating with red onion pieces and bell pepper squares.
7. Place kabobs on the preheated grill and cook for 4 minutes without moving to develop grill marks.
8. Rotate kabobs 90 degrees and cook for another 4 minutes to create cross-hatch char patterns.
9. Flip kabobs and repeat the cooking process on the second side for 8 minutes total.
10. Check internal temperature with an instant-read thermometer, removing when lamb reaches 145°F for medium doneness.
11. Transfer kabobs to a clean platter and let rest for 5 minutes to allow juices to redistribute.
12. Stir chopped mint into Greek yogurt to create a cooling sauce for serving.

Develop incredible texture contrast between the charred exterior and tender interior of these kabobs. The garlic-lemon marinade caramelizes beautifully on the grill while keeping the lamb exceptionally moist. Serve alongside warm pita bread and the mint-yogurt sauce for dipping, or crumble over a fresh Greek salad for a complete meal experience.

Moroccan spiced lamb kabobs with apricots

Perfectly spiced lamb skewers meet sweet apricots in this explosive flavor combination. Prepare for tender, juicy kabobs that’ll have everyone asking for seconds. This Moroccan-inspired dish brings warmth and complexity to your grill game.

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
• 8 fresh apricots, halved and pitted
• 3 tbsp extra virgin olive oil
• 2 tsp ras el hanout spice blend
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 garlic cloves, finely minced
• 1 tbsp fresh mint, chiffonade-cut
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Combine lamb cubes with olive oil, ras el hanout, smoked paprika, cumin, cayenne, minced garlic, salt, and black pepper in a large mixing bowl.
2. Massage the spice mixture into the lamb until evenly coated, then refrigerate for 45 minutes to allow flavors to penetrate.
3. Thread marinated lamb cubes and apricot halves alternately onto soaked wooden skewers, leaving 1/4-inch space between pieces.
4. Preheat grill to medium-high heat (425°F) and lightly oil the grates with a high-smoke-point oil.
5. Place skewers on the hot grill and cook for 4 minutes without moving to develop grill marks.
6. Rotate skewers 90 degrees and cook for another 3 minutes to create cross-hatch marks.
7. Flip skewers and repeat the process on the second side, cooking for 4 minutes then rotating for final 3 minutes.
8. Check internal temperature of lamb with an instant-read thermometer, removing from heat when it reaches 135°F for medium-rare.
9. Transfer skewers to a clean platter and let rest for 5 minutes to allow juices to redistribute.
10. Sprinkle finished kabobs with fresh mint chiffonade just before serving.

Glistening with caramelized edges and bursting with juicy interiors, these kabobs deliver an incredible textural contrast. The lamb remains remarkably tender while the apricots soften into jammy perfection. Serve over couscous studded with toasted almonds or wrap in warm flatbread with a dollop of harissa yogurt for an elevated street food experience.

Turkish adana lamb kabobs

Feast your eyes on these Turkish adana lamb kabobs—succulent ground lamb packed with bold spices, threaded onto skewers, and grilled to smoky perfection. Forget boring burgers; this is next-level backyard brilliance that’ll have everyone asking for seconds. Fire up the grill and let’s get sizzling.

Ingredients

• 1 lb freshly ground lamb shoulder, chilled
• 1 medium yellow onion, finely grated
• 2 garlic cloves, minced
• 1 tbsp Turkish red pepper flakes (pul biber)
• 1 tsp ground cumin
• 1 tsp sumac
• 1 tsp fine sea salt
• 2 tbsp ice water
• 2 tbsp extra-virgin olive oil
• 4 metal skewers

Instructions

1. Combine the chilled ground lamb, grated onion, minced garlic, Turkish red pepper flakes, ground cumin, sumac, and fine sea salt in a large stainless steel bowl.
2. Knead the mixture vigorously with your hands for 3 minutes until it becomes sticky and cohesive.
3. Add the ice water and continue kneading for 1 more minute to incorporate fully.
4. Cover the bowl with plastic wrap and refrigerate the lamb mixture for 30 minutes to firm up.
5. Divide the chilled lamb mixture into 4 equal portions.
6. Wet your hands with cold water and mold each portion around a metal skewer, forming a 6-inch log pressed firmly onto the skewer.
7. Brush each kabob lightly with extra-virgin olive oil.
8. Preheat a gas or charcoal grill to 450°F, ensuring the grates are clean and lightly oiled.
9. Place the kabobs directly on the hot grill grates.
10. Grill for 4 minutes, then rotate the kabobs 90 degrees using tongs.
11. Grill for another 4 minutes until the exterior develops a dark, caramelized crust.
12. Flip the kabobs and repeat the grilling process on the second side for 8 total minutes.
13. Check for doneness by inserting an instant-read thermometer into the thickest part of a kabob; it should read 145°F for medium.
14. Transfer the kabobs to a clean platter and let them rest for 3 minutes before serving.

Buttery-soft interior gives way to a smoky, charred crust that crackles with each bite. The cumin and sumac weave through the rich lamb, while pul biber delivers a gentle warmth that lingers. Serve these kabobs tucked into warm lavash with tangy yogurt sauce and pickled red onions for a handheld feast that’s pure fire.

Armenian grilled lamb and vegetable kabobs

Whip up these Armenian kabobs for your next backyard feast—they’re the ultimate crowd-pleaser that transforms simple ingredients into smoky perfection. Marinate pasture-raised lamb overnight, then thread it alongside vibrant vegetables for a meal that’s both rustic and refined. Fire up the grill and get ready for tender, char-kissed bites that’ll have everyone asking for seconds.

Ingredients

• 1 ½ pounds boneless leg of lamb, trimmed and cut into 1 ½-inch cubes
• ½ cup extra-virgin olive oil
• ¼ cup freshly squeezed lemon juice
• 4 garlic cloves, minced
• 1 tablespoon fresh oregano leaves, finely chopped
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 large red onion, cut into 1-inch wedges
• 2 medium bell peppers (red and yellow), seeded and cut into 1-inch squares
• 1 medium zucchini, sliced into ½-inch rounds
• 8 metal or soaked wooden skewers
• Kosher salt and freshly ground black pepper

Instructions

1. Combine olive oil, lemon juice, minced garlic, oregano, smoked paprika, and cumin in a large bowl.
2. Add lamb cubes to the marinade, tossing thoroughly to coat each piece.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
4. Preheat your grill to medium-high heat (400–450°F) and lightly oil the grates.
5. Thread marinated lamb alternately with red onion wedges, bell pepper squares, and zucchini rounds onto skewers, leaving ¼-inch space between items.
6. Season kabobs generously with kosher salt and freshly ground black pepper on all sides.
7. Place kabobs on the preheated grill and cook for 4–5 minutes until well-charred on one side.
8. Flip kabobs using tongs and grill for another 4–5 minutes until lamb reaches 135°F internally for medium-rare.
9. Transfer kabobs to a clean platter and let rest for 5 minutes before serving.

Expect juicy, medium-rare lamb with crispy-edged vegetables that deliver a smoky-sweet balance in every bite. The tender meat practically melts alongside the charred peppers and onions, creating a textural symphony. Serve these kabobs over fluffy couscous or stuff them into warm pita bread with a dollop of garlicky yogurt sauce for an unforgettable meal.

Indian tandoori lamb kabobs

Whip up these Indian tandoori lamb kabobs for a flavor explosion that’ll have your taste buds dancing. Marinated in vibrant spices and grilled to smoky perfection, they’re the ultimate crowd-pleaser for any backyard gathering. Get ready to level up your grilling game with minimal effort and maximum flavor payoff.

Ingredients

– 2 lbs boneless leg of lamb, trimmed and cut into 1-inch cubes
– 1 cup full-fat Greek yogurt
– 3 tbsp freshly squeezed lemon juice
– 2 tbsp clarified butter (ghee)
– 4 garlic cloves, microplaned into paste
– 2-inch piece fresh ginger root, microplaned into paste
– 2 tbsp Kashmiri red chili powder
– 1 tbsp garam masala
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1 tsp turmeric powder
– 1 tsp fine sea salt
– 8 metal or soaked wooden skewers
– Fresh cilantro leaves for garnish
– Lime wedges for serving

Instructions

1. Combine Greek yogurt, lemon juice, clarified butter, garlic paste, ginger paste, Kashmiri red chili powder, garam masala, ground cumin, ground coriander, turmeric powder, and fine sea salt in a large mixing bowl.
2. Add lamb cubes to the marinade and toss thoroughly until each piece is completely coated.
3. Cover the bowl with plastic wrap and refrigerate for exactly 8 hours to allow flavors to penetrate the meat deeply.
4. Thread marinated lamb cubes onto skewers, leaving ¼-inch space between pieces for even cooking.
5. Preheat your grill to 425°F, ensuring grates are clean and lightly oiled to prevent sticking.
6. Place skewers on the hot grill and cook for 4 minutes without moving to develop a proper sear.
7. Flip skewers and continue grilling for another 4 minutes for medium-rare doneness.
8. Check internal temperature with an instant-read thermometer, removing from heat when it reaches 135°F.
9. Transfer skewers to a clean platter and let rest for 5 minutes to allow juices to redistribute.
10. Garnish with fresh cilantro leaves and serve immediately with lime wedges.

Get ready for tender, juicy lamb with a perfect charred exterior and complex spice profile. The yogurt marinade creates incredible tenderness while the high-heat grilling delivers that authentic tandoori char. Serve these kabobs over fragrant basmati rice or stuff them into warm naan bread with mint chutney for an unforgettable meal.

Middle Eastern lamb kofta kabobs

Forget boring weeknight dinners—these Middle Eastern lamb kofta kabobs deliver serious flavor fireworks. Fire up the grill for juicy, spice-rubbed meat that’s ready in minutes. Follow these steps for restaurant-quality results at home.

Ingredients

• 1 lb ground lamb, 80/20 lean-to-fat ratio
• 1/4 cup finely minced yellow onion
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 tsp fine sea salt
• 1/4 cup extra virgin olive oil
• 4 metal or soaked wooden skewers

Instructions

1. Combine ground lamb, minced onion, chopped parsley, cumin, smoked paprika, coriander, cinnamon, cayenne, and sea salt in a large mixing bowl.
2. Mix ingredients with your hands for 90 seconds until spices are fully incorporated and mixture becomes slightly sticky.
3. Divide mixture into 4 equal portions and shape each into a 6-inch log around metal skewers, pressing firmly to adhere.
4. Refrigerate shaped kofta for 30 minutes to firm up the texture and prevent falling apart during cooking.
5. Preheat grill to medium-high heat (400°F) and brush grates with olive oil to prevent sticking.
6. Brush kofta kabobs lightly with olive oil on all sides before placing on the grill.
7. Grill for 4-5 minutes per side, rotating once, until internal temperature reaches 145°F for medium doneness.
8. Let kabobs rest for 3 minutes off the heat before serving to allow juices to redistribute.

Velvety textured with a crisp exterior, these kofta deliver warm spice notes against the rich lamb. Serve them tucked into warm pita with tzatziki or over jeweled rice for a complete meal. The cinnamon and cayenne create a beautiful balance that keeps you reaching for more.

Garlic rosemary lamb kabobs

Whip up these garlic rosemary lamb kabobs for your next grill session—they’re juicy, aromatic, and ready in under 30 minutes. Marinate pasture-raised lamb shoulder cubes with fresh rosemary sprigs and minced garlic for a flavor explosion that’ll have everyone asking for seconds. Fire up the grill and get ready to impress with minimal effort and maximum taste.

Ingredients

• 1 ½ pounds pasture-raised lamb shoulder, cut into 1-inch cubes
• 4 garlic cloves, minced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper
• 1 lemon, juiced
• 1 yellow onion, cut into 1-inch pieces
• 1 red bell pepper, seeded and cut into 1-inch squares

Instructions

1. Combine the lamb cubes, minced garlic, extra-virgin olive oil, chopped rosemary, coarse sea salt, black pepper, and lemon juice in a large glass bowl.
2. Cover the bowl with plastic wrap and refrigerate for exactly 2 hours to allow the flavors to penetrate the meat.
3. Soak 8 wooden skewers in cold water for 30 minutes to prevent burning on the grill.
4. Preheat a gas grill to 425°F, ensuring all burners are set to medium-high heat.
5. Thread the marinated lamb cubes onto the soaked skewers, alternating with yellow onion pieces and red bell pepper squares.
6. Place the assembled kabobs on the preheated grill grate and cook for 4 minutes.
7. Flip the kabobs using tongs and grill for another 4 minutes until the lamb reaches an internal temperature of 145°F for medium-rare.
8. Transfer the kabobs to a clean platter and let them rest for 3 minutes before serving.

Sizzling straight off the grill, these kabobs deliver tender, pink-centered lamb with crispy, charred edges. The rosemary and garlic meld into a savory crust that pairs beautifully with the sweet bell peppers and pungent onions. Serve them over a bed of lemon-herb quinoa or tuck into warm pita pockets with tzatziki for a Mediterranean-inspired feast.

Spicy harissa lamb kabobs

Whip up these fiery harissa lamb kabobs that’ll make your taste buds dance. Marinate pasture-raised lamb in vibrant North African spices, then grill to smoky perfection. Get ready for a flavor explosion that’s seriously share-worthy.

Ingredients

– 1.5 lbs boneless lamb shoulder, trimmed and cut into 1-inch cubes
– 3 tbsp harissa paste
– 2 tbsp extra virgin olive oil
– 1 tbsp freshly squeezed lemon juice
– 3 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
– 8 (10-inch) metal skewers

Instructions

1. Combine harissa paste, olive oil, lemon juice, minced garlic, cumin, smoked paprika, sea salt, and black pepper in a medium mixing bowl.
2. Add lamb cubes to the marinade, ensuring each piece is thoroughly coated.
3. Cover the bowl with plastic wrap and refrigerate for exactly 4 hours to develop complex flavors.
4. Thread marinated lamb cubes onto metal skewers, leaving ¼-inch space between pieces for even cooking.
5. Preheat grill to 425°F, creating both direct and indirect heat zones.
6. Place skewers over direct heat and grill for 3 minutes per side to develop a caramelized crust.
7. Move skewers to indirect heat and continue grilling for 6-8 minutes until internal temperature reaches 145°F for medium-rare.
8. Remove skewers from grill and let rest for 5 minutes before serving to redistribute juices.

Lamb emerges tender and juicy with a fiery harissa crust that crackles with each bite. The smoky paprika and cumin create aromatic depth that pairs beautifully with cooling yogurt sauce or fluffy couscous. Serve these kabobs straight from the grill while the scent of North African spices fills the air.

Mint yogurt marinated lamb kabobs

Ready to transform your grill game? These mint yogurt marinated lamb kabobs deliver restaurant-quality flavor with backyard ease. Marinate overnight for maximum tenderness, then fire up the grill for juicy, aromatic perfection.

Ingredients

– 2 lbs boneless lamb shoulder, cut into 1.5-inch cubes
– 1 cup full-fat Greek yogurt
– 1/4 cup fresh mint leaves, finely chopped
– 3 garlic cloves, minced
– 2 tbsp extra virgin olive oil
– 1 tbsp fresh lemon juice
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/2 tsp fine sea salt
– 1/4 tsp freshly cracked black pepper
– 8 metal or soaked wooden skewers

Instructions

1. Combine Greek yogurt, chopped mint, minced garlic, olive oil, lemon juice, cumin, smoked paprika, sea salt, and black pepper in a large bowl.
2. Add lamb cubes to the marinade, ensuring each piece is thoroughly coated.
3. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight for optimal flavor penetration.
4. Soak wooden skewers in water for 30 minutes if using to prevent burning.
5. Preheat grill to medium-high heat (425°F) and oil the grates.
6. Thread 4-5 marinated lamb cubes onto each skewer, leaving small gaps between pieces.
7. Grill kabobs for 4-5 minutes per side, turning once, until internal temperature reaches 145°F for medium-rare.
8. Rest kabobs on a clean plate for 5 minutes before serving to redistribute juices.

These kabobs emerge with a caramelized crust giving way to succulent, pink-centered lamb. The mint yogurt marinade creates remarkable tenderness while the smoky paprika adds depth. Serve over turmeric rice with a dollop of extra yogurt sauce or stuff into warm pita with cucumber ribbons for a handheld feast.

Pomegranate glazed lamb kabobs

Kickstart your grilling game with these showstopping pomegranate glazed lamb kabobs. They’re the perfect blend of sweet, savory, and smoky that’ll have everyone asking for seconds. Get ready to impress at your next backyard gathering.

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1.5-inch cubes
• 1/2 cup pomegranate molasses
• 3 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 large red onion, cut into 1-inch pieces
• 1 large red bell pepper, seeded and cut into 1-inch pieces
• Metal or soaked wooden skewers

Instructions

1. Whisk together pomegranate molasses, olive oil, lemon juice, minced garlic, cumin, smoked paprika, cinnamon, kosher salt, and black pepper in a medium bowl until fully emulsified.
2. Place lamb cubes in a large resealable plastic bag and pour in three-quarters of the marinade, reserving the remainder for basting.
3. Seal the bag, removing excess air, and massage the marinade evenly over all lamb pieces.
4. Refrigerate the marinating lamb for exactly 4 hours to allow flavors to penetrate deeply.
5. Soak wooden skewers in cold water for 30 minutes if using to prevent burning.
6. Preheat grill to medium-high heat, approximately 425°F, and oil the grates thoroughly.
7. Thread marinated lamb cubes onto skewers, alternating with red onion and bell pepper pieces, leaving small gaps between ingredients.
8. Place kabobs on the preheated grill and cook for 4 minutes undisturbed to develop grill marks.
9. Flip kabobs and brush generously with reserved marinade using a silicone basting brush.
10. Continue grilling for another 4 minutes, then flip and baste again.
11. Cook for 2-3 additional minutes per side until lamb reaches an internal temperature of 145°F for medium-rare, checking with an instant-read thermometer inserted into the thickest piece.
12. Transfer kabobs to a clean platter and let rest for 5 minutes before serving to allow juices to redistribute.

Juicy lamb cubes boast a caramelized pomegranate crust that gives way to tender, pink perfection inside. The smoky char from the grill plays beautifully against the sweet-tart glaze, while the crisp vegetables add refreshing contrast. Serve these kabobs over saffron rice or stuff them into warm pita pockets with tzatziki for an unforgettable meal.

Lamb and fig kabobs with balsamic glaze

Nailing the perfect balance of savory and sweet has never been easier. These lamb and fig kabobs deliver restaurant-quality flavor with minimal effort—your grill will thank you.

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
• 8 fresh Black Mission figs, halved lengthwise
• 1/4 cup extra virgin olive oil
• 2 tbsp aged balsamic vinegar
• 1 tbsp raw honey
• 2 garlic cloves, minced
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly cracked black pepper
• 1 red onion, cut into 1-inch pieces

Instructions

1. Combine olive oil, balsamic vinegar, honey, minced garlic, chopped rosemary, sea salt, and black pepper in a large mixing bowl.
2. Add lamb cubes to the marinade, ensuring each piece is thoroughly coated.
3. Cover the bowl with plastic wrap and refrigerate for exactly 2 hours to allow flavors to penetrate the meat.
4. Preheat your grill to medium-high heat (400°F) while the lamb marinates.
5. Thread marinated lamb cubes, fig halves, and red onion pieces alternately onto metal skewers, leaving 1/4-inch space between items.
6. Place the assembled kabobs directly onto the preheated grill grates.
7. Grill for 4 minutes, then rotate the skewers 90 degrees to create crosshatch marks.
8. Continue grilling for another 4 minutes until the lamb develops a caramelized crust.
9. Flip the kabobs carefully using tongs and grill the opposite side for 6-8 minutes.
10. Check for doneness by inserting an instant-read thermometer into the thickest lamb cube—it should register 135°F for medium-rare.
11. Transfer the kabobs to a clean platter and let rest for 5 minutes before serving.

A symphony of textures awaits—the lamb remains juicy and tender while the figs caramelize into jammy perfection. The balsamic glaze creates a glossy sheen that enhances both visual appeal and depth of flavor. Serve these kabobs over creamy polenta or alongside a bitter greens salad to cut through the richness.

Lamb and halloumi cheese kabobs

Viral-worthy lamb and halloumi kabobs are about to dominate your grill game. These skewers deliver smoky char, salty cheese pulls, and Mediterranean flair in every bite. Get ready for your new favorite summer obsession.

Ingredients

– 1.5 lbs American lamb shoulder, cut into 1-inch cubes
– 8 oz halloumi cheese, cut into 1-inch cubes
– 1 large red bell pepper, seeded and cut into 1-inch pieces
– 1 medium red onion, cut into 1-inch wedges
– 3 tbsp extra virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– 3 garlic cloves, minced
– 1 tbsp fresh oregano leaves, chopped
– 1 tsp smoked paprika
– ½ tsp freshly ground black pepper
– ¼ tsp fine sea salt
– Metal or soaked wooden skewers

Instructions

1. Combine 3 tablespoons extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 3 minced garlic cloves, 1 tablespoon chopped fresh oregano, 1 teaspoon smoked paprika, ½ teaspoon freshly ground black pepper, and ¼ teaspoon fine sea salt in a large bowl.
2. Add 1.5 pounds of cubed American lamb shoulder to the marinade, tossing to coat thoroughly.
3. Cover the bowl with plastic wrap and refrigerate for exactly 2 hours to allow flavors to penetrate the meat.
4. Preheat your grill to medium-high heat, reaching 425°F before cooking.
5. Thread marinated lamb cubes, 8 ounces of halloumi cheese cubes, 1 large red bell pepper pieces, and 1 medium red onion wedges alternately onto metal or pre-soaked wooden skewers.
6. Tip: Leave ¼-inch space between ingredients to ensure even cooking and proper char development.
7. Place assembled kabobs on the preheated grill and cook for 4 minutes undisturbed to develop grill marks.
8. Flip kabobs using tongs and cook for another 4 minutes on the opposite side.
9. Tip: Rotate kabobs 90 degrees halfway through each side to create cross-hatched grill marks for visual appeal.
10. Continue grilling, flipping every 2 minutes, until lamb reaches 145°F internal temperature and halloumi develops golden-brown crust, about 8-10 minutes total.
11. Tip: Use an instant-read thermometer inserted into the thickest lamb piece to ensure perfect medium-rare doneness.
12. Remove kabobs from grill and let rest for 3 minutes before serving.

The smoky char on the lamb contrasts beautifully with the salty, squeaky halloumi that develops a crisp exterior while staying wonderfully melty inside. Serve these kabobs over lemon-herb couscous or stuff them into warm pita bread with tzatziki for a complete Mediterranean feast that’ll have everyone asking for your recipe.

Lamb kabobs with tzatziki sauce

Fierce flavor alert: These lamb kabobs deliver serious Mediterranean vibes with minimal effort. Grab your skewers—we’re transforming simple ingredients into restaurant-worthy perfection that’ll have everyone begging for the recipe.

Ingredients

– 1.5 lbs boneless leg of lamb, trimmed and cut into 1.5-inch cubes
– 3 tbsp extra virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– 3 garlic cloves, minced
– 1 tbsp fresh rosemary leaves, finely chopped
– 1 tsp coarse sea salt
– 1/2 tsp freshly cracked black pepper
– 1 medium red onion, cut into 1-inch wedges
– 1 large red bell pepper, seeded and cut into 1-inch squares
– 1 cup full-fat Greek yogurt
– 1/2 English cucumber, seeded and finely grated
– 1 tbsp fresh dill, minced
– 1 tsp white wine vinegar
– 1/2 tsp fine sea salt

Instructions

1. Combine olive oil, lemon juice, minced garlic, chopped rosemary, coarse sea salt, and black pepper in a large mixing bowl.
2. Add lamb cubes to the marinade, tossing thoroughly to coat every surface.
3. Cover the bowl with plastic wrap and refrigerate for exactly 4 hours to develop deep flavor penetration.
4. While lamb marinates, prepare tzatziki by placing grated cucumber in a clean kitchen towel and squeezing firmly to remove excess moisture.
5. Combine Greek yogurt, drained cucumber, minced dill, white wine vinegar, and fine sea salt in a medium bowl.
6. Cover tzatziki and refrigerate for at least 2 hours to allow flavors to meld.
7. Soak 8 wooden skewers in water for 30 minutes to prevent burning during grilling.
8. Preheat grill to 450°F, creating both direct and indirect heat zones.
9. Thread marinated lamb cubes alternately with red onion wedges and bell pepper squares onto soaked skewers.
10. Place kabobs on the hot grill over direct heat and sear for 3 minutes per side to develop caramelized crust.
11. Move kabobs to indirect heat and continue cooking for 6-8 minutes until internal temperature reaches 145°F for medium-rare.
12. Remove kabobs from grill and let rest for 5 minutes to redistribute juices evenly.

Gloriously tender lamb melts against the crisp vegetables, while the cool tzatziki provides the perfect creamy counterpoint. Serve these kabobs over lemon-herbed quinoa or stuff them into warm pita pockets with fresh arugula for a complete meal that transports you straight to the Mediterranean coast.

Lamb and bell pepper kabobs with chimichurri

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1.5-inch cubes
• 2 large red bell peppers, seeded and cut into 1.5-inch squares
• 1 large yellow bell pepper, seeded and cut into 1.5-inch squares
• 3 tbsp extra virgin olive oil, divided
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• 1 cup fresh flat-leaf parsley leaves, tightly packed
• ¼ cup fresh oregano leaves
• 2 garlic cloves, peeled
• 2 tbsp red wine vinegar
• ¼ tsp crushed red pepper flakes
• 6 metal or soaked wooden skewers

Instructions

1. Combine lamb cubes, bell pepper squares, 2 tablespoons olive oil, kosher salt, and black pepper in a large mixing bowl.
2. Toss the mixture thoroughly until all ingredients are evenly coated with oil and seasoning.
3. Thread the marinated lamb and peppers alternately onto 6 skewers, leaving ¼-inch space between pieces.
4. Preheat your grill to medium-high heat, approximately 425°F.
5. Place the assembled kabobs on the hot grill grates, arranging them in a single layer.
6. Grill for 4 minutes without moving to develop deep sear marks and caramelization.
7. Flip each kabob using tongs and continue grilling for another 4 minutes.
8. Rotate the kabobs 90 degrees and grill for 2 additional minutes to create cross-hatch marks.
9. Flip once more and grill for final 2 minutes until lamb reaches 135°F internal temperature for medium-rare.
10. While kabobs grill, combine parsley, oregano, garlic, remaining 1 tablespoon olive oil, red wine vinegar, and red pepper flakes in a food processor.
11. Pulse the chimichurri ingredients 8-10 times until finely chopped but not puréed, scraping down sides as needed.
12. Transfer the grilled kabobs to a clean platter and let rest for 5 minutes to redistribute juices.
13. Drizzle the fresh chimichurri sauce generously over the rested kabobs just before serving.

Amazingly tender lamb meets vibrant, char-kissed peppers in this showstopper. The herbaceous chimichurri cuts through the richness with bright acidity. Serve these kabobs over cilantro-lime rice or stuff into warm pita with tzatziki for a Mediterranean twist.

Lamb kabobs with sumac and onions

Feast your eyes on these vibrant lamb kabobs that’ll transform your weeknight dinner game. Fire up the grill for juicy, spice-rubbed lamb paired with caramelized onions that practically melt in your mouth. Forget boring meals—this Middle Eastern-inspired dish delivers restaurant-quality flavor in under 30 minutes.

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 tbsp sumac powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 large yellow onions, sliced into 1/2-inch wedges
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 8 metal or soaked wooden skewers

Instructions

1. Preheat your grill to 450°F, creating both direct and indirect heat zones.
2. Pat the lamb cubes completely dry with paper towels to ensure proper searing.
3. In a large bowl, whisk together olive oil, sumac, smoked paprika, cumin, cayenne, salt, and black pepper.
4. Toss the lamb cubes in the spice mixture until evenly coated, then thread them onto skewers, alternating with onion wedges.
5. Place the skewers over direct heat and grill for 4 minutes until deeply charred on one side.
6. Flip the skewers and grill for another 4 minutes to develop caramelization on the opposite side.
7. Move the skewers to indirect heat and continue cooking for 6-8 minutes until the lamb reaches 135°F internally for medium-rare.
8. Let the kabobs rest for 5 minutes on a clean cutting board to allow juices to redistribute.

Amazingly tender lamb yields to gentle pressure, while the sumac provides a bright, lemony contrast to the rich meat. Serve these kabobs over fluffy couscous with a dollop of garlic yogurt sauce, or stuff them into warm pita bread with fresh herbs for the ultimate handheld feast. The onions become sweet and jammy, creating perfect flavor pockets between each succulent lamb bite.

Lamb and zucchini kabobs with tahini drizzle

You need these lamb and zucchini kabobs in your life. Fire up the grill for juicy, herb-marinated lamb chunks and tender zucchini spears, all finished with a creamy tahini drizzle that’ll make your taste buds dance.

Ingredients

• 1 ½ lbs boneless lamb shoulder, cut into 1 ½-inch cubes
• 2 medium zucchini, cut into ½-inch thick spears
• ¼ cup extra virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary leaves, finely chopped
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ cup tahini paste
• ¼ cup ice water
• 1 tbsp pure maple syrup
• ½ tsp fine sea salt
• ¼ tsp freshly ground black pepper
• 8 (10-inch) metal or soaked wooden skewers

Instructions

1. Combine olive oil, lemon juice, minced garlic, chopped rosemary, cumin, smoked paprika, salt, and pepper in a large bowl.
2. Add lamb cubes to the marinade, tossing thoroughly to coat each piece.
3. Cover the bowl with plastic wrap and refrigerate for exactly 4 hours to allow flavors to penetrate the meat.
4. Thread marinated lamb cubes and zucchini spears alternately onto skewers, leaving ¼-inch space between pieces for even cooking.
5. Preheat grill to medium-high heat (425°F) and lightly oil the grates.
6. Place kabobs on the hot grill and cook for 4 minutes without moving to develop grill marks.
7. Rotate kabobs 90 degrees and grill for another 4 minutes to create cross-hatch marks.
8. Flip kabobs and repeat the process on the second side, cooking for 8 minutes total.
9. Check internal temperature of lamb with an instant-read thermometer; remove from heat when it reaches 145°F for medium-rare.
10. While kabobs rest, whisk tahini paste with ice water until smooth and creamy.
11. Stir maple syrup into the tahini mixture until fully incorporated.
12. Drizzle the tahini sauce over the rested kabobs just before serving.

Crazy tender lamb meets smoky zucchini in perfect harmony. The tahini drizzle adds a nutty creaminess that cuts through the richness. Serve these over cauliflower rice with extra drizzle for dipping—your new go-to grill masterpiece.

Lamb kabobs with cumin and coriander

Ditch the boring weeknight routine—these lamb kabobs deliver explosive Middle Eastern flavor in under 30 minutes. Marinated in bold cumin and coriander, they’re perfect for grilling season or a broiler hack. Get ready for tender, juicy bites that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1.5-inch cubes
• 2 tbsp extra virgin olive oil
• 2 tsp ground cumin seeds, freshly toasted
• 1.5 tsp ground coriander seeds
• 3 garlic cloves, finely minced
• 1 tbsp fresh lemon juice
• 1 tsp fine sea salt
• 1/2 tsp freshly cracked black pepper
• 1 medium yellow onion, cut into 1-inch pieces
• 1 large red bell pepper, seeded and cut into 1-inch squares
• Metal or soaked wooden skewers

Instructions

1. Combine lamb cubes, olive oil, cumin, coriander, minced garlic, lemon juice, salt, and black pepper in a large mixing bowl.
2. Massage the marinade thoroughly into the lamb until every piece is evenly coated.
3. Cover the bowl with plastic wrap and refrigerate for exactly 2 hours to allow flavors to penetrate.
4. Preheat your grill to 450°F or set your oven broiler to high with the rack 6 inches from the heat source.
5. Thread marinated lamb cubes onto skewers, alternating with onion pieces and bell pepper squares.
6. Place kabobs on the hot grill grates or a broiler pan lined with foil.
7. Grill for 4 minutes, then rotate kabobs 90 degrees to create cross-hatch marks.
8. Cook for another 4 minutes until internal temperature reaches 145°F for medium-rare.
9. Flip kabobs and repeat the cooking process on the second side.
10. Remove from heat and let rest for 3 minutes before serving.

Buttery-soft lamb melts against the earthy cumin and citrus-kissed coriander crust. Serve these kabobs over turmeric rice with a dollop of garlic yogurt, or stuff them into warm pita with pickled red onions for incredible texture contrast. The charred edges give way to perfectly pink centers that’ll make this your new grilling obsession.

Summary

Just imagine the incredible flavors waiting for you in these 18 lamb kabob recipes! Whether you’re hosting a backyard barbecue or craving something special, there’s a perfect skewer here for every taste. Fire up your grill and try one this weekend—we’d love to hear which recipe becomes your favorite. Don’t forget to share your creations and pin this article to your Pinterest boards for future grilling inspiration!