Lamb Kabobs Recipe

This Lamb Kabobs recipe combines tender cubes of lamb with garlic, oregano, cumin, paprika, parsley, cilantro, red peppers, and red onions for a bold Mediterranean-inspired barbecue dish. Featured on License to Grill with Rob Rainford, these easy grilled skewers are packed with fresh herbs and warm spices, making them perfect for summer dinners and outdoor entertaining.

The Inspiration

Lamb kabobs are a natural fit for Mediterranean-style cooking, where fresh herbs, garlic, warm spices, and grilled vegetables often come together in simple but deeply flavorful dishes. In this recipe from License to Grill, Rob Rainford uses a fresh herb marinade to season boneless lamb before threading it onto skewers with red onion and red pepper.

The marinade brings together Italian flat-leaf parsley, cilantro, oregano, cumin, paprika, garlic, salt, pepper, and olive oil. Each ingredient contributes something different: parsley and cilantro add freshness, oregano brings an earthy herbal note, and cumin and paprika add warmth and depth.

Featured in the Mediterranean Dinner episode, these Lamb Kabobs pair especially well with tzatziki, grilled vegetables, flatbread, and fresh salads.

Ingredients

2 red onions cut into big chunks
2 red peppers cut into strips
3 tablespoons chopped fresh Italian flat leaf parsley
3 tablespoons of chopped fresh cilantro
½ teaspoon ground cumin
½ teaspoon of paprika
2 tablespoons of fresh chopped oregano
½ teaspoon of freshly ground pepper
4 garlic cloves finely diced
½ teaspoon of salt
1 tablespoon of olive oil
1 ½ to 2 pounds of boneless leg or shoulder of lamb, cut into 1 inch cubes

Method

Combine all the ingredients except the lamb, red onions and peppers into a large non-reactive (glass or ceramic) bowl. Mix well. Add the cubes of tender lamb meat to the bowl and toss until each piece is well coated. Cover in plastic wrap and place in the fridge to marinate for 4 to 8 hours.
Place some bamboo skewers into water to soak for a minimum of 20 minutes.
Preheat the grill to medium high heat. If you can’t hold you hand over the heat for a count of 5-steamboats the grill is too hot. Lower the heat and let it cool a bit.
Arrange the lamb on the skewers alternating with a piece of onion and red pepper between each cube of meat.
Oil the grill to avoid sticking. Arrange the skewers on the grill so that the tips are off the heat. Let cook for approximately 2-3 minutes per side until nicely browned.
Remove and serve hot with Tzatziki dip.

Serving Suggestions

These Lamb Kabobs make an excellent centerpiece for a Mediterranean-inspired dinner. Serve them with tzatziki, warm pita or grilled flatbread, and a crisp tomato and cucumber salad for a fresh and satisfying meal. The cool yogurt-based dip is especially good with the warm spices, garlic, and grilled lamb.

For a larger barbecue spread, pair the skewers with grilled eggplant, zucchini, peppers, roasted potatoes, or a simple rice or couscous dish. Hummus, olives, feta, and fresh herbs can also be added to the table to create a generous family-style meal.

Because the kabobs are individually portioned, they are particularly convenient for outdoor entertaining. Arrange them on a large platter with bowls of tzatziki and lemon wedges so guests can serve themselves.

Final Thoughts

This Lamb Kabobs recipe is a straightforward way to bring bold Mediterranean-inspired flavour to the grill. Tender lamb is marinated with fresh herbs, garlic, cumin, paprika, and olive oil before being skewered with sweet red peppers and onions.

Featured on License to Grill with Rob Rainford, these Lamb Kabobs fit perfectly into the Mediterranean Dinner episode. Served hot with tzatziki, flatbread, salad, or grilled vegetables, they make an easy and flavorful main course for summer meals and backyard gatherings.

Find more recipes from License to Grill here!