Greek Lamb Kebabs
Lamb kabobs (or kebabs) are a great change of pace from other meaty kebabs, and perfect on the grill. You can also broil the kebabs, or make them on a grill pan indoors. This Greek marinade is jammed with classic flavors that pair perfectly with this flavorful rich meat.
Best Lamb for Kebabs
Choose leg or shoulder meat for cubing and skewering. This type of lamb cooks quickly, stays tender, and allows you to get a beautifully browned exterior on the lamb chunks, while the inside stays juicy and rosy pink.
Lamb for kebabbing can be cut into 1-inch cubes, or 1 1/2-inch cubes. As with all meat, lamb will shrink a bit while cooking, so consider how large you’d like your final pieces of meat to be. 1-inch cubes will take less time to cook, but you’ll want to cook them quicky over high heat so the inside doesn’t get too well done before the outside is caramelized.
It’s best to buy kebab meat from a butcher counter, which will probably have been cut more recently. If you choose pre-cubed meat, whether it’s packaged or from a butcher, make sure that it’s the right type for grilling or broiling or searing. Lamb meat meant for stewing is a lot tougher, from a different part of the animal, and while it will become tender during a longer, low heat cooking process, it will result in a very tough kebab. Check with the butcher if you aren’t sure; it’s important to pick the right cut.
Greek Lamb Kebabs: This marinade is jammed with classic flavors that pair perfectly with flavorful, rich lamb.Tweet This
Lamb Kebab Cooking Tips
If you keep the kebabs strictly lamb only you can focus on the optimal cooking time and doneness for the meat. The vegetables might cook through to your liking at different times. Consider making separate vegetable kebabs, or other grilled vegetables; see How to Grill Vegetables and Veggie Kebabs.
Feel free to cut this recipe in half for 1 pound of lamb meat if you have a smaller group.
How to Serve Greek Lamb Kabobs
While you can mix and match side dishes to your heart’s content, you will certainly elevate the presentation of these kebabs by plating them with some fresh oregano sprigs and lemon wedges. A sprinkle of parsley adds freshness and eye appeal.
Also, please heavily consider making tzatziki to serve on the side. Tzatziki is a classic Greek condiment made with Greek yogurt, oregano, mint , garlic and lemon, and it’s a truly refreshing counterpoint to the rich meat. You can also buy tzatziki at the supermarket, and sometimes it can be found fresh at a nice prepared foods counter, or Mediterranean-inspired market.
What to Serve with Greek Lamb Kabobs:
More Lamb Recipes:
- Slow Cooked Moroccan Leg of Lamb
- Instant Pot Mediterranian Lamb Stew
- Loin Lamb Chops with Roasted Tomato and Garlic Sauce
- Slow Cooked Mediterranean Leg of Lamb with Tzatziki
- Lemon-Garlic Semi-Boneless Leg of Lamb
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Greek Lamb Kabobs
For the Greek-Inspired Marinade:
- ¼ cup olive oil
- 1 red onion , roughly chopped
- 1 clove garlic , chopped
- Juice of 1 lemon (about 2 tablespoons)
- 1 tablespoon minced fresh oregano or 1 ½ teaspoons dried
- 1 teaspoon finely minced fresh thyme or ½ teaspoon dried
- ⅛ teaspoon (big pinch) cayenne pepper
- Kosher salt and freshly ground pepper to taste
- 2 pounds boneless lamb leg or shoulder , cut into 1-inch cubes
To Garnish (Optional):
- Fresh oregano sprigs
- Lemon wedges
- Chopped fresh parsley
To Serve (Optional):
- Tzatziki (recipe follows)
For the Tzatziki:
- 1 medium (10-ounce or so) seedless cucumber , peeled if the skin is thick
- Kosher salt
- 1 cup plain Greek yogurt , preferably whole
- 2 teaspoons lemon juice
- 1 teaspoon olive oil
- 2 teaspoons minced fresh oregano
- 1 teaspoon chopped fresh mint
- ½ teaspoon finely minced garlic
- Freshly ground black pepper to taste
- Place the olive oil, onion, garlic, lemon juice, oregano, thyme, cayenne, and salt and pepper in a large mixing bowl and stir to combine, or place the ingredients in a food processor and blend to puree. Add the lamb cubes and toss to coat well. Cover and refrigerate for 6 to 12 hours.
- Soak about 20 6-inch wooden skewers, or 10 12-inch skewers, in water to cover for 30 minutes. You can also use metal skewers, which do not need soaking.
- Meanwhile, make the Tzatziki: Slice the cucumber half lengthwise, and scrape out the seeds with a teaspoon. Grate the cucumber using the large holes on a box grater, or the grating blade in a food processor. Toss the cucumber with 1/2 teaspoon kosher salt and place in a strainer over a bowl, or in the sink. Let rest for 10 to 30 minutes.
- Use your hands to squeeze the cucumbers to press out any extra liquid, then place in a medium bowl. Add the yogurt, lemon juice, olive oil, 2 teaspoons oregano, mint and ½ teaspoon garlic. Stir well, and add pepper and any additional salt as needed (remember the cucumbers were salted at the beginning).
- Thread the skewers with the lamb. Discard the remaining marinade.
- Heat an outdoor grill to high, or heat a grill pan, or a heavy skillet over medium high heat. Grill the kebabs 4 inches from the heat sauce, for about 8 minutes total for medium rare, turning them every few minutes to get nice grill marks on most sides of the meat. Or sear them for the same amount of time in the hot grill pan.
- Transfer to a serving platter, and garnish with the oregano sprigs and lemon wedges, if desired. Sprinkle with parsley. Serve with the tzatziki.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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