It's the unusual, and admittedly lengthy, list of spices in the marinade that make these Lamb Kabobs spectacularly flavorful. Whether you're enjoying them sizzling hot, straight from the grill, or cold from the refrigerator, you'll be licking your lips (and maybe your fingers) to not miss a drop.
Though the marinade calls for several spices, I bet you have most of them in your cupboard. And if the combination seems questionable (bay leaves and cinnamon?), trust me, they'll make your tastebuds sing.
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More Lamb Recipes
Keith and I have been in a rut when it comes to lamb. For years, it's been Grilled Lamb Chops (or Grilled Lamb Loin Chops) all summer long with a quick switch to Roasted Lamb Chops or Pan-Fried Lamb Chops when the mercury falls. We love lamb chops and rarely make anything else (other than our favorite lamb burgers) so why mess up a great thing? But recently I found myself leafing through the pages of The New Spanish Table cookbook on a lazy Sunday afternoon and this recipe caught my eye.
The recipe didn't specify what meat to use, offering up a variety of choices: pork, chicken, beef, or lamb. I saw my chance to try something new with lamb and I'm so glad I did. It turns out that chunks of lamb, fresh from a six-hour bath in olive oil, vinegar, and rich, warming spices, emerge from a few minutes of sizzling on a hot grill as delicious, melt-in-your-mouth bites.
Pair With
Pair these lamb kabobs with Greek Salad, Greek Potato Salad, Watermelon and Arugula Salad, or Grilled Bacon Wrapped Asparagus for a simple summer meal. Or make it a feast and invite some friends by serving along with homemade pita bread, white bean hummus, tzatziki, baba ganoush, and pickled red onions!
The Best Cuts of Lamb for Kabobs
Because you'll be marinating the lamb for 4 to 6 hours before grilling, you can use cuts of lamb that are less expensive than tender loin or rib chops. I recommend boneless leg of lamb or lamb shoulder. When you cut the lamb into cubes, trim off excess fat.
How to Make Lamb Kabobs
Step 1: Blend marinade ingredients into a paste: onion, garlic, sweet smoked paprika, cayenne pepper, oregano, black peppercorns, thyme, cumin, cinnamon, bay leaf, kosher salt, white vinegar, and olive oil.
Step 2: Trim and cut boneless lamb leg into 1 ½-inch cubes and place in bowl. Season lightly with kosher salt. Pour marinade over; cover and refrigerate 4 to 6 hours.
Step 3: Thread marinated lamb cubes onto 8-inch bamboo skewers that have been soaked in water for 30 minutes.
Step 4: Preheat grill to medium-high and brush with oil. Grill lamb kebabs 6 to 8 minutes, turning once for medium rare. Serve hot.
Lamb Kabobs Recipe Video
Lamb Kabobs
Equipment
- 10 8-inch bamboo skewers
Ingredients
- 2 tablespoons chopped onion
- 4 large garlic cloves chopped
- 1 tablespoon smoked sweet paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon whole black peppercorns
- 2 teaspoons dried thyme
- 1 teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- 1 dried bay leaf crumbled
- 2 teaspoons kosher salt plus more for seasoning lamb.
- 2 tablespoons white wine vinegar
- ¼ cup olive oil
- 1 ½ pounds boneless leg of lamb trimmed and cut into 1 ½" cubes
Instructions
- To make marinade, add all ingredients except lamb to a blender pitcher or mini food processor (onion through olive oil); blend until smooth, scraping down the sides as necessary.
- Place lamb in a medium bowl and season lightly with kosher salt. Pour marinade over lamb and stir to coat thoroughly. Cover and refrigerate 4 to 6 hours.
- Soak 10, 8-inch bamboo skewers in water for 30 minutes. Preheat grill to medium-high.
- Thread marinated lamb cubes onto skewers.
- Brush grill rack with oil. Grill lamb skewers 6 to 8 minutes, turning once, for medium rare. Serve hot.
Absolutely delicious! A truly happy meal!
aww, I love that, Linda! Thank you for coming back to let me know.
I made the kabobs for Easter and they were a big hit. Seasoning was great and just the right amount for the meat. Followed the recipe exactly and I would not change anything. A bit of spice but just right to highlight the lamb. I did marinate them for 18 hrs. and the meat was fine. Thanks!
I'm so glad you enjoyed these, Brenda! Thank you for your cooking notes.
What a fabulous array of seasonings ! I will love making these kabobs. And I will enjoy eating them all by myself.
Thank you so much, Mimi!!
So juicy and tender, can not wait to try this recipe! Those spices kick this up a notch too!
Love to hear that, Kevin! Thank you!
The recipe couldn't have come at a better time! Such lovely earthy spice blend. I will try over this long weekend.
Fantastic! Hope you love it, Kankana!
I need to get my hands on some lamb!!! This looks sooo flavorful, Marissa! Craving this hard!
Yay!! Thank you, Katherine!
I don't often eat lamb but these kabobs look so tasty Marissa! All the ingredients in the marinade must create such an amazing flavour!
Definitely BIG flavor! Thanks so much, Leanne!
These look wickedly delicious Marissa! I saw them on IG and was so excited to check out the recipe. So much flavor!
Thank you, Mary Ann!
I'm all about the lengthy list of spices! And my taste buds are singing just thinking about how they must be all combined and on that lamb. I'm so in for this one!
Thank you, Valentina!
Hi Marissa! I love lamb but it isn't common here. Around the holidays is usually when I can get loin chops and leg of lamb. I will keep this in mind when do I get a leg of lamb. I have the butcher cut it in pieces as, obviously, we would have a hard time eating a whole leg. Will probably have to do it in my grill pan but that will work!
Hi Dorothy! I always wonder why lamb isn't as common to find in the US as in other places of the world - it's so good! I'm glad you can get it around the holidays and I hope you'll give this a try. 🙂 Your grill pan should work just fine!
My goodness, these Lamb Kabobs look amazing (Or better say: "ahmazing"!), and I don't say that often about meat recipes. But I must admit those cooked to perfection; so juicy and inviting!
Thank you so much, Ben!
Marissa, these lamb kabobs look so flavorful and delicious! Love the spice blend! Can't wait to try this marinade the next time we make kabobs!
Love to hear that, Kelly!
I totally know what you mean by the ingredients! Cinnamon seems like an odd flavor, but I've been there and done it. So I know it works! I've never used lamb in this way, but man that looks delicious. In fact, it looks like dinner! With the long (grilling) weekend coming up, I need to put this on the menu for sure!
Cinnamon in savory dishes is a mystery isn't it? The first time you try it your skeptical, but, man, it can make a dish! SO good!! Hope you and your family love this one, David!
That spice blend sounds marvelous, Marissa! And I haven't had lamb in so long! This looks like the most delicious recipe to make. I bet they smell AMAZING as you cook 'em too!
They really do smell amazing as they grill, Dawn!! Thanks for your sweet comment. 🙂
They look incredibly delicious! Those well chosen spices definitely make a difference.
Thanks so much, Angie!