These juicy lamb shish kebabs are a family favorite for good reason! Tender lamb cubes are marinated in a mixture of olive oil, fresh lemon juice, fresh herbs, and spices that takes only minutes to make.
What makes this recipe a winner? The marinade! Simple to make, it has tons of flavor - and makes the perfect sauce for these lamb skewers!
Since you can assemble everything ahead of time, these grilled kebabs are my go-to for family get-togethers, parties, or even a weeknight meal.
Your summer cookout will be one to remember with this easy recipe!
How to make Grilled Lamb Kebabs
See how easy this lamb kebab recipe is to make!
For the Kebabs
- 3 pounds bone-in leg of lamb or 2 lbs. boneless leg of lamb
- 4 long wooden or metal skewers
For the Lamb Marinade and Sauce
- ¾ cup extra virgin olive oil
- 1 cup fresh parsley
- 1 cup fresh cilantro
- ½ cup fresh mint
- 4 garlic cloves
- 1 lemon, zested
- ¼ cup fresh lemon juice
- 1 teaspoon smoked paprika
- ¼ teaspoon cumin
- ½ teaspoon red chile flakes
- ¼ teaspoon ground coriander
- ¾ teaspoon kosher salt
How to Cook Lamb Kebabs
- Soak 4 long wooden skewers in water for 30 minutes. If using metal skewers, you don't need to soak them. If prepping the skewers ahead of time, remove the lamb from the refrigerator 30 minutes prior to grilling.
- Combine the olive oil, parsley, cilantro, mint, garlic, lemon zest, lemon juice, smoked paprika, cumin, red chile flakes, coriander, and salt in a food processor or blender.
- Using on/off turns, blend the mixture until it is semi-smooth. Scrape down the bowl or jar after pulsing once or twice to make sure all the ingredients are blended.
- Taste the sauce/marinade and adjust the seasoning. The flavor will be sharp but will mellow and smooth out as the sauce/marinade sits.
- Reserve ½ cup of the sauce/marinade to serve with the grilled kebabs.
- Remove the bone from the lamb leg if using a bone-in leg of lamb. Trim the meat of excess fat and cut the lamb into 1 ½ inch cubes.
- Place the lamb chunks in a large bowl and drizzle with the remaining sauce/marinade, tossing to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours and preferably overnight. You can also store the meat in one or two large ziploc bags in the refrigerator.
- Once the meat has marinated, you can skewer the meat up to 8 hours before you plan to cook it.
- Thread the meat onto the skewers and set them aside if you haven't already done so.
- Heat the charcoal or gas grill to 400 degrees, or medium-high heat. Scrape the grill and, using a paper towel coated with vegetable oil, rub the grill grates with the paper towel so the kebabs don't stick.
- When the fire is hot add the lamb to the grill.
- Grill the kebabs for 8 - 10 minutes turning every couple of minutes until the lamb reaches an internal temperature of 145 degrees. You can use an instant-read thermometer to check the temperature. Just make sure the thermometer is not touching the skewers so that you get an accurate reading. Grilling times will vary depending on the temperature of the lamb meat and the grill. The lamb should be nice and pink inside!
- Be careful not to overcook the kebabs.
- Move the skewers to indirect heat once they are grilled to keep warm. Once all the skewers are done, remove from the grill and serve, passing the remaining sauce to drizzle over the meat.
Lamb Skewer Recipe FAQ's
The key to these lamb skewers is using the right cut of lamb!
Most kebab shops use leg of lamb. It's more tender and cooks more quickly than lamb shoulder or lamb shanks
Although lamb chops are delicious, they are significantly more expensive and too lean for good kebabs!
You can use bone-in leg of lamb or boneless. Most markets will debone the leg for you at no charge or you can buy it with the leg bone removed.
You can use either wooden or metal skewers. Flat metal skewers will prevent the lamb chunks from moving when you turn them on the grill which means you won't end up cooking a side more than once!
I use wooden skewers and haven't had any issues.
Metal skewers also don't require soaking. Since they are metal, they conduct heat so your lamb skewers will cook a bit more quickly.
Although re-usable, they are more expensive than wooden skewers. If you make shish kebabs frequently, metal skewers could be a good investment.
Shish Kebab Tips and Variations
No grill? No problem! Nothing beats the flavor of grilled meat! But if you don't have a grill or access to one - never fear! You can still make these kebabs if you have a grill pan!
Heat the grill pan over medium-high heat, brush with vegetable oil, and grill as directed. Make sure to turn on your exhaust fan about 10 minutes before you start grilling!
For best results, make sure the lamb is at room temperature before placing the skewers on the hot grill.
Variations
The marinade for these lamb skewers goes really well with a number of different vegetables. Feel free to "mix and match"!
- red onion (a traditional accompaniment)
- new potatoes (microwave on "high" for 5 minutes before grilling)
- squash (zucchini and crookneck)
- bell peppers
- mushrooms
- cherry tomatoes
These kebabs are delicious all on their own served with your favorite side dishes. But they also make a great addition to other meals like...
Pita Sandwiches - Serve on soft, warm pita bread with lettuce, tomatoes, and a drizzle of tzatziki sauce!!
Lamb Kebab Salad - Toss romaine lettuce, cherry tomatoes, cucumbers, and slivered red onions with the sauce, and serve the lamb skewers on top for a low-carb option!
What to Serve with Lamb Skewers
These lamb skewers go with just about ANY side dish!! Yogurt flatbreads make a delicious and easy side - especially if don't have pita bread on hand!
If rice is more your style, this Easy Rice Pilaf with Orzo is a no-brainer - and can definitely be made ahead of time as well!
A crunchy and refreshing salad is always a good idea - Fattoush Salad had a zingy pomegranate dressing that pairs beautifully with the richness of the lamb.
Looking for a super simple salad? This Morrocan Carrot Salad is simple and loved by everyone who tries it!
Other Grilling Recipes
Easy Grilled Lamb Skewers Recipe
Equipment
- 1 Food processor or blender
- 6-8 wooden or metal skewers
Ingredients
- 3 lbs. Bone in leg of lamb
- ¾ cup extra virgin olive oil
- 1 cup fresh parsley
- 1 cup fresh cilantro
- ½ cup fresh mint
- 4 garlic cloves
- zest of one lemon
- ¼ cup fresh lemon juice
- 1 teaspoon smoked paprika
- ¼ teaspoon cumin
- ½ teaspoon red chile flakes
- ¼ teaspoon ground coriander
- ¾ teaspoon kosher salt
Instructions
- Soak 4 long wooden skewers in water for 30 minutes. If using metal skewers, you don't need to soak them. If prepping the skewers ahead of time, remove the lamb from the refrigerator 30 minutes prior to grilling.
- Combine the olive oil, parsley, cilantro, mint, garlic, lemon zest, lemon juice, smoked paprika, cumin, red chile flakes, coriander, and salt in a food processor or blender.
- Using on/off turns, blend the mixture until it is semi-smooth. Scrape down the bowl or jar after pulsing once or twice to make sure all the ingredients are blended.
- Taste the sauce/marinade and adjust the seasoning. The flavor will be sharp but will mellow and smooth out as the sauce/marinade sits.
- Reserve ½ cup of the sauce/marinade to serve with the grilled kebabs.
- Remove the bone from the lamb leg if using a bone-in leg of lamb. Trim the meat of excess fat and cut the lamb into 1 ½ inch cubes.
- Place the lamb chunks in a large bowl and drizzle with the remaining sauce/marinade, tossing to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours and preferably overnight. You can also store the the meat in one or two large ziploc bags in the refrigerator.
- Thread the meat onto the skewers and set them aside if you haven't already done so.
- Once the meat has marinated, you can skewer the meat up to 8 hours before you plan to cook it.
- Heat the charcoal or gas grill to 400 degrees, or medium-high heat. Scrape the grill and, using a paper towel coated with vegetable oil, rub the grill grates with the paper towel so the kebabs don't stick.
- When the fire is hot add the lamb to the grill.
- Grill the kebabs for 8 - 10 minutes turning every couple of minutes until the lamb reaches an internal temperature of 145 degrees. You can use an instant-read thermometer to check the temperature. Just make sure the thermometer is not touching the skewers so that you get an accurate reading. Grilling times will vary depending on the temperature of the lamb meat and the grill. The lamb should be nice and pink inside!
- Be careful not to overcook the lamb.
- Move the skewers to indirect heat once they are grilled to keep warm. Once all the skewers are done, remove from the grill and serve, passing the remaining sauce to drizzle over the meat.
Recipe Notes
Lamb Kebab Tips
No grill? No problem! Nothing beats the flavor of grilled meat! But if you don't have a grill or access to one - never fear! You can still make these kebabs if you have a grill pan! Heat the grill pan over medium-high heat, brush with vegetable oil, and grill as directed. Make sure to turn on your exhaust fan about 10 minutes before you start grilling! For best results, make sure the lamb is at room temperature before placing the skewers on the hot grill.Variations
The marinade for these lamb skewers goes really well with a number of different vegetables. Feel free to "mix and match"!- red onion (a traditional accompaniment)
- new potatoes (microwave on "high" for 5 minutes before grilling)
- squash (zucchini and crookneck)
- bell peppers
- mushrooms
- cherry tomatoes
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