Description
This Grilled Lamb Kabob recipe features tender, marinated lamb cubes infused with aromatic spices and citrus, grilled to perfection and served with a refreshing cucumber yogurt sauce. Perfect for a flavorful and easy outdoor meal.
Ingredients
Marinade and Kabobs
- 1 yellow onion (½ grated and ½ cut into chunks)
- 3 garlic cloves (minced)
- 3 tablespoons olive oil
- 1 lemon (zest and juice)
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ pound boneless lamb loin or boneless leg of lamb (cut into 1-inch cubes)
- Oil for brushing grill grates
For Serving
- Cucumber Yogurt Sauce
- Fresh mint leaves
Instructions
- Prepare the Marinade and Lamb: In a large bowl, whisk together the grated half of the onion, minced garlic, olive oil, lemon zest, lemon juice, cumin, paprika, cinnamon, salt, and black pepper. Pat the lamb cubes dry with paper towels. Add them to the marinade bowl and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes or preferably overnight to develop flavor.
- Preheat the Grill: Remove the marinated lamb from the refrigerator about 30 minutes prior to cooking to bring it to room temperature. Heat your outdoor gas grill to medium-high, aiming for about 400°F. Lightly brush the grill grates with oil to prevent the kabobs from sticking during grilling.
- Assemble the Kabobs: Remove the lamb cubes from the marinade, letting any excess drip off but reserving the marinade for basting. Thread the lamb pieces onto 6 to 8 skewers, alternating with the onion chunks.
- Grill the Kabobs: Place the skewers directly on the preheated grill. Grill for 4 minutes on one side, brushing occasionally with the reserved marinade for extra moisture and flavor. Flip the skewers and grill for another 4 minutes to reach medium rare doneness or until the meat is lightly charred to your preference.
- Serve: Transfer the grilled lamb kabobs to a serving plate. Accompany with cucumber yogurt sauce and garnish with fresh mint leaves. Enjoy these flavorful kabobs fresh off the grill.
Notes
- Marinating the lamb overnight enhances flavor and tenderness.
- Adjust grilling time slightly if you prefer your lamb more or less cooked.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- The cucumber yogurt sauce adds a cooling contrast to the spiced lamb; you can prepare it ahead of time.
- Be sure to bring the lamb to room temperature before grilling to ensure even cooking.
- Prep Time: 45 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Middle Eastern
