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.
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.
If you like this lamb recipe, you may also love grilled chicken skewers or beef kebabs.
Jump to:
What Ingredients Will You Need?
- 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.
Note: Refer to the recipe card below for exact quantities.
Instructions
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.
What Are Some Good Substitutions?
- 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.
How Can You Change This Recipe Up?
- Method: Cook lamb kabobs in the oven or on an indoor grill pan.
What Kitchen Equipment Is Best?
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- Grill or Grill pan
- Metal or wooden skewers
- Mixing bowls
- Pot for boiling potatoes
How Should You Store This?
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.
Note: Refer to Top Tips below for more storage and reheating tips.
What Are Some Expert Tips?
Marinate the lamb overnight for maximum flavor.
Pre-cook the potatoes to ensure they are tender when grilled.
Use metal skewers to prevent burning on the grill. For extra flavor, brush the kabobs with additional marinade.
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
More Recipes You'll Love ♥️
Have Leftover Ingredients?
- Use leftover lamb in a lamb stew.
- Make roasted garlic potatoes with excess potatoes.
- Use olive oil for a salad dressing.
Need Something To Pair This With?
- Try this Halloumi Side Salad.
- Enjoy with Grilled Zucchini and Squash.
- Dip the lamb kabobs in this Easy Authentic Tzatziki Sauce with Greek Yogurt and Cucumber.
In The Mood For a Similar Dish?
- Grilled Chicken Skewers
- Beef Kebabs
- Kielbasa Kabobs
- Roasted Lamb Shanks with Lemon Herbed Potatoes
- Pan Seared Lamb Loin Chops
Related
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FAQ
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.
📖 Recipe
Juicy Lamb Kabob Recipe: Easy Grill Skewers
Equipment
- Grill or Grill pan
- Metal or wooden skewers
- 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.
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.
Nutrition
Enjoy this flavorful and easy lamb kabob recipe, perfect for outdoor entertaining in the summer. Share your experience in the comments below and check out our other delicious recipes!
Important Food Safety Tips
Always use a meat thermometer to ensure lamb reaches an internal temperature of 145°F. Keep raw lamb separate from other foods to prevent cross-contamination. Wash hands, utensils, and surfaces thoroughly after handling raw lamb.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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