Ingredients
Units
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Marinade:
- Zest and juice of 1 large lemon
- 3 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Kebabs:
- 2 pounds boneless leg of lamb, trimmed of fat and cut into 2-inch cubes
- 1 bell pepper, cut into 1-inch pieces
- 1 medium zucchini, sliced into rounds 1-inch thick
- 1 red onion, sliced into wedges 1-inch thick
- 1 tsp. kosher salt
- Freshly ground black pepper to taste
- Tzatziki for serving
Instructions
- To prepare the marinade, combine the lemon zest and juice, garlic, cumin, coriander, salt, and pepper in a medium bowl. While whisking, slowly pour in the olive oil and whisk until combined.
- Place the lamb in a glass or ceramic baking dish and cover with the marinade. Toss to coat all the pieces of the meat with the marinade. Cover and refrigerate for at least 6 hours and up to 24 hours.
- Bring the lamb to room temperature prior to grilling. If the oil has congealed in the refrigerator, whisk it back into the marinade.
- Preheat the grill for direct grilling over high heat. While the grill is heating up, thread the lamb and vegetables onto wood* or metal skewers. Baste the skewers with the remaining marinade and season with salt and pepper.
- Place the skewers on the preheated grill directly over the heat and cook, turning frequently, until the vegetables are softened and the internal temperature of the meat reaches 130°F on an instant read thermometer (like this) for medium-rare, 12 to 15 minutes.
- Transfer the meat and vegetables to a platter and let rest for 5 minutes. Serve warm with tzatziki on the side.
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Notes
*If using wooden or bamboo skewers, soak them in water for 30 minutes to prevent scorching.