Description
Tender cubes of marinated lamb grilled with colorful vegetables until beautifully charred. A flavorful Mediterranean-inspired dish perfect for grilling season, combining robust spices and fresh ingredients for a delicious main course.
Ingredients
Lamb Marinade
- 700 g boneless lamb leg or shoulder, cut into 3 cm cubes
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground coriander
- Salt and black pepper, to taste
Vegetables & Garnish
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
- Fresh parsley, for garnish
Instructions
- Prepare the marinade: Place the lamb cubes in a large bowl. Add olive oil, fresh lemon juice, minced garlic, ground cumin, smoked paprika, dried oregano, ground coriander, salt, and black pepper. Toss everything thoroughly to coat the lamb evenly in the marinade.
- Marinate the lamb: Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, preferably 4 hours, to allow the flavors to meld and tenderize the meat.
- Assemble the kabobs: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated lamb pieces alternately with chunks of red bell pepper, yellow bell pepper, and red onion onto the skewers, leaving a little space between each piece to ensure even cooking.
- Preheat the grill: Heat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill the kabobs: Place the skewers on the grill and cook for 3 to 5 minutes per side. Turn them carefully to achieve a nice char and cook to your preferred level of doneness. The lamb should be juicy and cooked through but still tender.
- Rest the kabobs: Remove the kabobs from the grill and let them rest for about 5 minutes. This allows the juices to redistribute, resulting in more flavorful and moist meat.
- Garnish and serve: Sprinkle fresh parsley over the kabobs before serving. Serve hot alongside warm pita bread, couscous, a fresh salad, or tzatziki sauce for a complete Mediterranean-inspired meal.
Notes
- Don’t overcrowd the skewers; leave a little space between pieces for even cooking and better charring.
- Metal skewers can be used without soaking but take care when handling as they get hot.
- Lamb shoulder provides a richer, more flavorful result, while lamb leg is leaner and less fatty.
- Feel free to add vegetables like zucchini, cherry tomatoes, or mushrooms to the skewers for variety and extra flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course, BBQ, Dinner
- Method: Grilling
- Cuisine: Mediterranean, Middle Eastern
