This juicy Lamb Kabob Recipe for easy grill skewers brings together tender, marinated lamb and perfectly cooked small potatoes, making it a simple yet impressive dish for outdoor grilling. It’s a perfect blend of flavors that everyone will enjoy at your next family gathering.
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Lamb kabobs are a popular dish in many cultures, known for their savory, marinated meat and easy preparation. This recipe brings together tender lamb and perfectly cooked small potatoes, making it an ideal choice for family dinners or entertaining guests.
Kabobs, also known as kebabs, are often associated with Mediterranean cuisine. They are a popular dish in many Mediterranean countries, including Greece, Turkey, and Lebanon.
Why We Love This Recipe
- Deliciously Tender Meat: The marinated lamb is juicy and flavorful.
- Simple Ingredients: Uses basic pantry staples and fresh lamb.
- Great for Entertaining: An impressive dish that’s sure to wow your guests.
- Nutritious: Packed with protein and wholesome ingredients.
Ingredients for Lamb Kabob Skewers
- Boneless leg of lamb: Provides tender and juicy meat perfect for grilling.
- Very small white potatoes: Cooked whole for a satisfying texture.
- Garlic: Adds flavor to the marinade.
- Olive oil: Helps to keep the lamb moist and flavorful.
- Lemon juice: Adds a bright, lemony taste to the marinade.
- Dried oregano: Gives a subtle flavor.
- Greek Seasoning: Adds a mild spice and color.
- Salt and black pepper: Enhances the overall taste of the kabobs.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Lamb: Substitute with beef or chicken for a different protein option.
- Small white potatoes: Use baby red potatoes or cubed sweet potatoes.
- Greek Seasoning: Replace with paprika for a deeper flavor.
- Method: Cook lamb kabobs in the oven or on an indoor grill pan.
How to Make Juicy Lamb Kabob Grilled Skewers
STEP ONE: Prepare the Marinade
In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, Greek seasoning, salt, and black pepper.
STEP TWO: Marinate the Lamb
Add boneless leg of lamb cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 2 hours or overnight.
STEP THREE: Cook the Potatoes
Bring a pot of salted water to a boil. Add the small white potatoes and cook for 5-10 minutes until slightly tender. Drain and set aside.
STEP FOUR: Assemble and Grill Kabobs
Preheat grill to medium-high heat. Thread lamb and potatoes onto skewers, alternating pieces. Place kabobs on the grill and cook for 12-15 minutes, turning occasionally, until lamb is cooked to desired doneness and potatoes are tender.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Marinate the lamb overnight for maximum flavor.
✔️ DO Pre-cook the potatoes to ensure they are tender when grilled.
✔️ DO Use metal skewers to prevent burning on the grill.
✔️ DO Brush the kabobs with additional marinade.
Storage
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. To freeze, allow the cooked kabobs (lamb only) to cool completely, then place them in a freezer-safe bag or container for up to two months. Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Recipe FAQs
Marinate the lamb for at least 2 hours, preferably overnight for best results.
Yes, you can bake lamb kabobs in the oven at 400°F for 15-20 minutes, turning halfway through.
Boneless leg of lamb is a great choice for kabobs due to its tenderness and flavor.
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📖 Recipe
Juicy Lamb Kabob Recipe
Equipment
- Grill or Grill pan
- Metal or wooden skewers
- Mixing bowls
- Pot for boiling potatoes
Ingredients
- 1.5 lbs boneless leg of lamb cut into 1-inch cubes
- 1 lb very small white potatoes whole
- 2 cloves garlic minced
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon Greek seasoning Cavender's
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper.
- Add boneless leg of lamb cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 2 hours or overnight.
- Bring a pot of salted water to a boil. Add the small white potatoes and cook for 5-10 minutes until slightly tender. Drain and set aside.
- Preheat grill to medium-high heat. Thread lamb and potatoes onto skewers, alternating pieces.
- Place kabobs on the grill and cook for 12-15 minutes, turning occasionally, until lamb is cooked to desired doneness and potatoes are tender.
- Remove from grill and let rest for a few minutes before serving.
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Notes
- Lamb: Substitute with beef or chicken for a different protein option.
- Small white potatoes: Use baby red potatoes or cubed sweet potatoes.
- Greek Seasoning: Replace with paprika for a deeper flavor.
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