Lamb Kabobs
Deeply flavorful and juicy lamb kabobs that come together in minutes! Recipe adapted from The New Spanish Table cookbook.
Servings: 4 people
Equipment
Ingredients
- 1 1/2 pounds boneless leg of lamb
For the Marinade
- 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
Instructions
Trim and cut the lamb
- Trim excess fat from the lamb and cut into 1½-inch cubes.
Make the marinade and marinate the lamb
- 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 and stir to coat thoroughly. Cover and refrigerate 4 to 6 hours.
Soak skewers and preheat grill
- At least 30 minutes before you're ready to grill, soak 10, 8-inch bamboo skewers in water. Preheat grill to medium-high.
Assemble kabobs, grill, and serve
- 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.
Video
Notes
- Cut size matters: For even cooking, try to keep lamb cubes close to 1½ inches. Too small and they can dry out; too large and they may char before cooking through.
- Grill alternatives: If you don’t have an outdoor grill, a grill pan or broiler works too. Just keep a close eye and flip once for even browning.
- Storage tip: Leftover grilled lamb can be refrigerated up to 3 days. It’s great cold or gently reheated, especially in wraps or grain bowls.
- Marinade timing: Don’t exceed 24 hours in the marinade. The acid can start to change the texture of the meat.
- Optional internal temp: For medium-rare lamb, aim for 130–135°F and let rest a few minutes before serving.
Nutrition
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
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