Juicy Lamb Kabob Recipe

Lamb kabobs on metal skewers with a side of grilled zucchini and squash.

5 from 1 vote

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.

Prep Time20

Cook Time20

Marinating Time2

Total Time2 40

Course: Main Course

Cuisine: Greek

Servings:

Calories: 325kcal

Author: Jami Powell

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.

Notes

Storage Store leftover kabobs in an airtight container in the refrigerator for up to 3 days.

Freeze 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 To reheat, bake in the oven at 350°F (175°C) until heated through, about 5-10 minutes.

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition