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Flavorful Garlic Herb Marinated Lamb Kabobs

garlic herb marinated lamb kabobs - featured image

Tender and juicy lamb kabobs marinated in a garlic, rosemary, and thyme blend, perfect for grilling or broiling. This easy recipe delivers bold flavor with simple ingredients and minimal prep.

Ingredients

Scale
  • 1.5 pounds lamb shoulder or leg, cut into 1-inch cubes
  • 4 cloves fresh garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup extra virgin olive oil (60 ml)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Trim any excess fat and cut the lamb into 1-inch cubes.
  2. In a medium mixing bowl, combine minced garlic, chopped rosemary, thyme leaves, olive oil, lemon juice, salt, black pepper, and optional red pepper flakes. Whisk well.
  3. Add lamb cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, ideally 2 to 4 hours.
  4. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  5. Remove lamb from marinade, letting excess drip off, and thread evenly onto skewers, leaving small gaps between pieces.
  6. Preheat grill to medium-high heat (around 400°F / 200°C).
  7. Grill kabobs for 4-5 minutes per side, turning carefully with tongs, for a total of 12-15 minutes until nicely charred but still juicy inside.
  8. Remove kabobs from grill and let rest for 5 minutes before serving.

Notes

Use a meat thermometer to check for medium-rare doneness at 135°F (57°C). Avoid piercing meat with a fork to retain juices. Let kabobs rest after grilling for best tenderness. Wooden skewers should be soaked to prevent burning. If no grill is available, broiler or cast-iron skillet can be used.

Nutrition

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