Lamb Kabobs

Lamb Kabobs deliver big, smoky flavor with just a few hours of marinating and a quick turn on the grill. The spices are familiar: paprika, cumin, thyme, garlic. But the combination is bold and unexpected, with just enough heat and depth to make each bite stand out.

I adapted this recipe from The New Spanish Table, which called for any kind of meat. Lamb turned out to be ideal: tender, flavorful, and a good match for the bold marinade. After a few hours in the marinade and a quick trip across a hot grill, the lamb comes out juicy and deeply seasoned, with enough flavor to hold its own hot or cold (and good enough that you might catch yourself licking your fingers).

“Absolutely delicious! A truly happy meal!” ~Linda

Recipe at a Glance

• Marinated for bold, complex flavor
• 6–8 minutes on the grill
• Uses boneless leg or shoulder
• Great for make-ahead prep
• Adapted from The New Spanish Table

Ingredient Notes

• Boneless leg of lamb – I like to use boneless leg because it’s easy to trim and turns tender after a few hours in the marinade. Since you’re giving the lamb time to soak up flavor, there’s no need for a pricier cut like loin or chops. Lamb shoulder works too if you don’t mind trimming away a bit more fat.
• Smoked sweet paprika – This is what gives the marinade its deep, smoky backbone. Regular paprika won’t have the same impact.
• Garlic and onion – Raw aromatics get blended into a smooth paste. No chopping finesse needed, just let the blender do the work.
• White wine vinegar – Adds tang and helps tenderize the meat. Red wine vinegar is a fine substitute in a pinch.
• Cinnamon and bay leaf – It might seem like an odd combination, but trust the process. Together they add depth that balances the spice.
• Kosher salt – Lightly salting the lamb before marinating makes a noticeable difference in how juicy the meat stays on the grill.

Why This Recipe Works

• Blending the marinade coats every piece of lamb evenly and avoids uneven flavor pockets.
• Salting before marinating locks in moisture and seasons the meat from the inside out.
• 4–6 hour marination window is just right for flavor without turning the texture mushy.
• Using leg of lamb keeps it tender and affordable—loin isn’t necessary here.
• Grilling hot and fast gives a flavorful sear while keeping the center pink and juicy.

How to Make Lamb Kabobs

Step 1: Make the marinade
Combine onion, garlic, paprika, cayenne, oregano, peppercorns, thyme, cumin, cinnamon, bay leaf, salt, vinegar, and olive oil in a blender or small food processor. Blend until smooth.

Step 2: Prep the lamb
Trim and cut lamb into 1½-inch cubes. Season lightly with kosher salt and place in a bowl. Pour marinade over and stir to coat. Cover and refrigerate for 4 to 6 hours.

Step 3: Skewer the meat
Thread the lamb cubes onto 8-inch bamboo skewers that have been soaked in water for 30 minutes (or use metal skewers if you prefer).

Step 4: Grill the kabobs and serve
Preheat your grill to medium-high and brush the grates with oil. Grill the skewers for 6 to 8 minutes, turning once, until medium-rare. Let rest a couple of minutes before serving. Or serve cold the next day—still great.

Make-Ahead and Storage

• Marinate ahead: You can prep the marinade and lamb up to 24 hours in advance.
• Pre-skewer: Assemble kabobs 1–2 hours ahead and refrigerate covered.
• Leftovers: Store in an airtight container for up to 3 days.
• Reheat gently: Low oven or a quick pan sear works best, but they’re also great cold on salads or in wraps.

FAQ

What to Serve With Lamb Kabobs

• Greek Salad or Greek Potato Salad
• Watermelon and Arugula Salad
• 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!