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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.

lamb kabobs served on a stainless platter

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.

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 (without searing) 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.

oil and spices ready to blend for lamb kabobs

Step 2: Trim and cut boneless lamb leg into 1 1/2-inch cubes and place in bowl. Season lightly with kosher salt. Pour marinade over; cover and refrigerate 4 to 6 hours.

combining lamb cubes and marinade in a glass bowl

Step 3: Thread marinated lamb cubes onto 8-inch bamboo skewers that have been soaked in water for 30 minutes.

threading marinated lamb onto soaked bamboo skewers

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 on the grill

Lamb Kabobs Recipe Video

Lamb Kabobs

5 from 11 votes
Prep: 15 minutes
Cook: 8 minutes
Total: 4 hours 23 minutes
Course: Main Course
Cuisine: Mediterranean
Calories: 277
Servings: 4 people
Deeply flavorful and juicy lamb kabobs that come together in minutes! Recipe adapted from The New Spanish Table cookbook.


  • 10 8-inch bamboo skewers


  • 2 tablespoons chopped onion
  • 4 large garlic cloves chopped
  • 1 tablespoon smoked sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon whole black peppercorns
  • 2 teaspoons dried thyme
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1 dried bay leaf crumbled
  • 2 teaspoons kosher salt plus more for seasoning lamb.
  • 2 tablespoons white wine vinegar
  • 1/4 cup olive oil
  • 1 1/2 pounds boneless leg of lamb trimmed and cut into 1 1/2" cubes


  • 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.


Calories: 277kcal | Carbohydrates: 4g | Protein: 23g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 1233mg | Potassium: 385mg | Fiber: 1g | Sugar: 1g | Vitamin A: 933IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Ben|Havocinthekitchen says:

    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!

    1. Marissa says:

      Thank you so much, Ben!

  2. Kelly | Foodtasia says:

    5 stars
    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!

    1. Marissa says:

      Love to hear that, Kelly!

  3. David @ Spiced says:

    5 stars
    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!

    1. Marissa says:

      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!

  4. Dawn - Girl Heart Food says:

    5 stars
    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!

    1. Marissa says:

      They really do smell amazing as they grill, Dawn!! Thanks for your sweet comment. 🙂

  5. angiesrecipes says:

    They look incredibly delicious! Those well chosen spices definitely make a difference.

    1. Marissa says:

      Thanks so much, Angie!