Juicy Aromatic Lamb Kebabs (Printable version)

Tender lamb cubes with zesty marinade grilled with peppers and onions for a flavorful dish.

# What you need:

→ Lamb

01 - 1.3 lbs boneless lamb leg or shoulder, cut into 1-inch cubes

→ Marinade

02 - 3 tbsp olive oil
03 - 2 tbsp plain Greek yogurt
04 - 2 tbsp lemon juice
05 - 3 garlic cloves, minced
06 - 1 tbsp ground cumin
07 - 1 tbsp ground coriander
08 - 1 tsp smoked paprika
09 - 1 tsp ground black pepper
10 - 1 tsp salt
11 - ½ tsp ground cinnamon
12 - ¼ tsp chili flakes (optional)

→ Vegetables

13 - 1 large red onion, cut into wedges
14 - 1 large red bell pepper, cut into 1-inch pieces
15 - 1 large green bell pepper, cut into 1-inch pieces

→ To Serve

16 - Fresh cilantro or parsley, chopped
17 - Lemon wedges

# How To:

01 - In a large bowl, combine olive oil, Greek yogurt, lemon juice, minced garlic, cumin, coriander, smoked paprika, black pepper, salt, cinnamon, and optional chili flakes. Stir until well blended.
02 - Add lamb cubes to the marinade and toss to ensure even coating. Cover and refrigerate for at least 1 hour; for optimal flavor and tenderness, marinate overnight.
03 - Preheat a grill or grill pan over medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning during cooking.
04 - Thread marinated lamb, red onion wedges, and bell pepper pieces alternately onto skewers, ensuring an even distribution.
05 - Place skewers on the grill and cook for 10 to 15 minutes, turning every 3 to 4 minutes until lamb is browned and cooked to preferred doneness.
06 - Remove from grill, arrange kebabs on a platter, sprinkle with chopped fresh herbs, and serve alongside lemon wedges.

# Expert Advice:

01 -
  • The yogurt marinade keeps the lamb so tender you can cut it with a fork, no knife wrestling required.
  • Every bite tastes like summer evenings and good company, even if you're cooking on a Tuesday.
  • It comes together faster than ordering delivery once you've got the lamb marinating, and the payoff is worth every minute.
02 -
  • Don't skip the marinating time, I once rushed it and the lamb was good but not fall-apart tender like it should be.
  • Resist the urge to keep flipping the skewers every 30 seconds, let them sit long enough to get those dark, caramelized edges.
  • If your grill runs hot, move the kebabs to a cooler zone after searing so they cook through without burning the outside.
03 -
  • Use metal skewers if you have them, they conduct heat into the center of the meat and speed up cooking without any risk of burning.
  • Let the lamb come to room temperature for 20 minutes before grilling so it cooks evenly and doesn't seize up on the outside while staying cold inside.
  • Save a spoonful of the marinade before adding the raw lamb, then brush it on the vegetables while grilling for an extra punch of flavor.

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