Lamb Kabobs
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Learn how to make restaurant-style lamb kabobs at home using this simple recipe. Made with a smashing marinade, these lamb pieces have a beautiful char on the outside, are juicy on the inside, and are utterly delicious.
Lamb kabobs are one of my favorite ways to cook lamb at home because they deliver restaurant-style flavor with minimal effort. After testing various marinades over the years, I found that a simple blend of balsamic vinegar, soy sauce, and herbs keeps the meat tender while imparting a rich, smoky flavor upon grilling.
I like to serve these skewers straight from the grill with basmati rice, flatbread, or a bright Greek salad, and they never fail to impress at summer barbecues. Charred on the outside, juicy on the inside, this is the kind of recipe I rely on when I want to feed my family something crowd-pleasing yet easy enough for a weeknight.
I typically grill outdoors in summer, but during the cooler months, a grill pan works just as well.
Table of Contents
Arman’s tips before starting
Marinate for longer. Even 30 minutes makes a difference, but I’ve found that marinating overnight in a resealable bag gives the most tender, flavorful skewers. The vinegar helps break down the fibers, and the herbs infuse throughout.
Keep the lamb pieces a similar size. This is one of the easiest ways to ensure everything cooks evenly. I aim for roughly 1-inch cubes so no pieces end up overcooked or undercooked.
Don’t overcook the lamb. Lamb kabobs are at their best when they’re still juicy in the center. I usually remove them once they reach my desired doneness (medium-rare) and let carryover cooking finish the job.
Let your kebab rest before serving. I know it’s tempting to dig in right away (especially when they smell this good!), but resting for 3-5 minutes makes a huge difference. It allows the juices to redistribute, keeping the meat tender instead of drying out on the plate.
What readers are saying
★★★★★ – “Marinade was great. Everyone loved it.” – Steve
★★★★★ – “I made these on the stovetop, and they turned out so juicy and crisp. My kids devoured them.” – Luke
Key Ingredients
Find the printable recipe with measurements below.
- Lamb. Choose a tender, boneless cut with some marbling to keep it juicy on the grill. I recommend lamb loin or shoulder: both are flavorful and tender enough for skewers. Cut into even, bite-sized cubes for consistent cooking. Avoid very lean cuts, like lamb legs, as they can dry out on the grill.
- Yellow and red bell peppers. Chop the bell peppers into squares roughly the size of meat cubes.
- Onions. Cut them into thick slices, similar to the bell peppers. When grilled, onions become slightly sweet and get an excellent smoky flavor.
For lamb kabob marinade:
- Liquid. I use my tried-and-true mix of balsamic vinegar, soy sauce, Worcestershire sauce, and olive oil.
- Spices. I’m using Italian seasoning, salt, pepper, onion powder, and garlic powder.
Ways to change up the flavor
I’ve made these lamb skewers many times, and I’ve tweaked the flavor with just a few changes:
- Middle Eastern spice rub. Create a dry rub by combining cumin, paprika, salt, and fennel seeds. Use this spice mix to marinade your lamb pieces for a Middle Eastern-flavored dish.
- Make peri peri lamb skewers. If you love my peri peri chicken, use the same seasoning mix for this lamb!
- Bell pepper substitutes. Feel free to swap bell peppers with pineapple cubes or tomatoes. Alternating with juicy fruits and vegetables keeps the meat moist.
How to grill lamb kabobs
Step 1- Make the marinade. Whisk the marinade ingredients in a bowl. Add the lamb, cover, and marinate in the fridge.
Step 2- Skewer. Discard the excess marinade and alternately thread lamb and vegetable cubes onto skewers.
Step 3- Grill the meat evenly on all sides by rotating the skewers frequently. Rest for 5 minutes and serve hot with garlic yogurt sauce.
Frequently asked questions
What skewers work best for grilling?
I’ve tested both wooden and metal skewers, and each has its pros. Wooden skewers are inexpensive and great for grilling, but you must soak them in water for at least 30 minutes (up to a few hours), or they’ll burn on the grill (I learned this the hard way when mine caught fire). Metal skewers are reusable, heat evenly, and are my go-to for serious grilling sessions.
Can I make kabobs with ground lamb?
Yes, but you’ll want to treat them more like kofta kebabs than cubed skewers. Mix ground lamb with the seasonings (skip the vinegar and soy sauce so the mixture isn’t too wet), shape the meat around flat skewers, and chill them briefly before grilling. This helps them hold their shape and develop that same smoky, charred flavor as traditional kabobs.
Can I bake kabobs in the oven?
Absolutely. Arrange the skewers on a lined baking sheet and roast them at 425°F for about 15 minutes, turning halfway. For that authentic grilled finish, I like to switch on the broiler for the last 2-3 minutes.
Storage instructions
To store. When kept in an airtight container, the meat skewers store well for up to 3 days in the refrigerator.
To freeze. Although I don’t recommend it (they just don’t taste as good), you can freeze these skewers once they have cooled completely. Don’t forget to mark the freezing date and consume within two months for the best texture and flavor.
To reheat. If using frozen skewers, thaw them in the refrigerator overnight or until completely thawed, and then reheat them in the oven or skillet.
Lamb Kabobs
Video
Ingredients
- 1 pound lamb loin boneless
- 1 yellow bell pepper chopped
- 1 red bell pepper chopped
- 1 red onion quartered
Marinade
- 3 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 1 1/2 tablespoons Worcestershire sauce
- 2 tablespoons Olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
- Whisk together the balsamic vinegar, soy sauce, Worcestershire sauce, olive oil, Italian seasoning, salt, pepper, onion powder, and garlic powder.
- Cut the lamb into bite-sized cubes and place in a shallow bowl.
- Pour the marinade over it and refrigerate for at least 30 minutes (4 hours is ideal, overnight is better).
- Preheat the grill to medium-high heat.
- Discard the marinade. Thread the lamb and vegetables onto eight skewers.
- Place the lamb kabobs on the hot grill and grill for 4-5 minutes on each side, turning them regularly to ensure all sides are cooked evenly. Remove them from the grill once they reach 135°F for medium-rare, 145°F for medium, or 160°F for well done. Let the lamb rest for 5 minutes before serving.
Notes
- Grill pan: If you’d prefer to use a grill pan, place it over medium-high heat. Cook the kabobs for 4 minutes, then cook for a further 4 minutes, turning regularly.
- Lamb: Lamb loin or lamb shoulder is best, especially if there’s some marbling. I don’t recommend lean cuts, as they tend to dry out when cooked over high heat.
- Marinating time: 30 minutes is the bare minimum, 4 hours is ideal, and overnight is even better.
- Leftovers: Keep in the fridge for up to 3 days or in the freezer for two months.
Nutrition
More lamb recipes
Originally published May 2023
Amazing! The comments received were all outstanding.
Love to hear that, Jan!
Delicious! This is, by far, my family’s new favorite lamb recipe! Even better than anything I’ve had at a restaurant. Thank you!
That’s so nice to hear Alicia! Thanks for taking the time to share this, you’ll have to let us know if you try any other recipes 🙂
Marinade was great. Everyone loved it.
We call them kebabs in Australia
An exceptionally well-prepared and presented summer treat and we love these festive colors😛