Juicy, tender cubes of lamb marinated in a vibrant blend of garlic, olive oil, lemon juice, and aromatic spices, then threaded onto skewers and grilled to smoky perfection. High in protein and packed with Mediterranean flavors.
2 lbs (900g) boneless leg of lamb, cut into 1.5-inch cubes
1/4 cup extra virgin olive oil
3 cloves garlic, minced
2 tbsp fresh lemon juice
1 tbsp fresh rosemary, finely chopped
1 tsp ground cumin
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
🍖Skewers:
8 wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes prior)
Instructions
🟢Marinate the Lamb:
In a large bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, chopped rosemary, ground cumin, smoked paprika, kosher salt, and black pepper. Add the lamb cubes and toss to coat thoroughly. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
🟢Thread the Skewers:
Remove the lamb from the refrigerator. Thread the marinated lamb cubes evenly onto the skewers, leaving a small space between each piece to ensure even cooking.
🟢Preheat the Grill:
Preheat an outdoor grill or a grill pan over medium-high heat (about 400°F–450°F / 200°C–230°C). Lightly oil the grates to prevent sticking.
🟢Grill the Kabobs:
Place the lamb kabobs on the hot grill. Cook for 10 to 12 minutes total, turning every 2–3 minutes so all sides develop a rich, smoky char while keeping the inside tender and juicy (aim for a medium internal temperature of 135°F / 57°C).
🟢Rest & Serve:
Transfer the kabobs to a platter and let them rest for 5 minutes before serving.
Notes
Meat Alternative: Substitute boneless leg of lamb with boneless beef sirloin or chicken breast if preferred.
Herb Swap: Replace fresh rosemary with fresh oregano or thyme.
Acid Variation: Replace lemon juice with red wine vinegar or apple cider vinegar for a tangier marinade flavor.