Summer calls for grilling and outdoor entertaining, so we’re making Lemon & Herb Lamb Kebabs! I have to confess, testing out this recipe was my first time ever making lamb! I love lamb and often order it from our favorite Mediterranean spots, but for some reason, I had always been intimidated to make it myself. But now that I know how easy it is, and how foolproof this recipe is, it will be a staple in my grilling routine. These turned out so fresh, juicy, and delicious. I can’t get enough of all the fresh herbs and lemon. Pair it with hummus, tzatziki, pita bread, a lemony orzo salad and cucumber tomato salad, and you’ll be all set to host a delicious Mediterranean dinner party. You can see the step-by-step reel here, and check out the full dinner party here!
Ingredients
Serves 4-6
3 lbs boneless lamb leg or loin, trimmed and cut into 1.5-inch cubes
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
zest and juice of 1 lemon
2 cloves garlic, minced
2 tbsp fresh oregano, chopped
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
1 tsp allspice
1 tsp salt
1/4 tsp black pepper
Plus:
1 zucchini, sliced into rounds
1 sliced yellow squash, sliced into rounds
1 red bell pepper, cut into bite-sized pieces
+ metal skewers (or wood, but you’ll need to soak them)
Instructions
1. Combine the chopped herbs, olive oil, vinegar, lemon zest and juice, garlic, allspice, salt and pepper in a large bowl.
2. Add the lamb and stir to coat in the marinade. Cover and refrigerate for at least an hour. I let it marinate for about 7 hours.
3. While the lamb marinates, cut up the veggies for the kabobs.
4. When you’re ready to cook, assemble the kabobs. Thread the lamb and vegetables onto the skewers.
5. Grill over medium-high heat, turning every 3 minutes for about 8-11 minutes (or until a meat thermometer says 145°F* for medium, then let rest for 3 minutes).
6. Serve and enjoy!
