Lamb Kabobs

Juicy, smoky, and packed with flavor, these grilled lamb kabobs are marinated in a blend of balsamic, soy, garlic, and herbs, and cooked until charred on the outside and tender on the inside. Perfect for summer barbecues or easy weeknight dinners. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mediterranean

Prep Time 5

Cook Time 10

Marinating time 10

Total Time 15

Servings servings

Calories 138kcal

Author Arman Liew

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.

Video

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