Learn how to make restaurant-style lamb kabobs at home using this simple recipe. Made with a smashing marinade, lamb pieces have a beautiful char on the outside, are juicy on the inside, and overall, utterly delicious!
Cut the lamb into bite sized cubes and place in a shallow bowl.
Pour the marinade over it and refrigerate for at least 10 minutes or up to 4 hours.
Preheat the grill to medium-high heat.
Discard the marinade. Thread the lamb and vegetables onto eight skewers.
Place the lamb kabobs onto the hot grill and grill for 4-5 minutes on each side, turning regularly to ensure all sides are cooked.
Notes
TO STORE. When kept in an air-tight container, the meat skewers store well for up to 3 days in the refrigerator. TO FREEZE. Although I don’t recommend it, 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.