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skewers with lamb, red onion, and yellow bell pepper on them

Lamb Shish Kebab Recipe

Contributor: Emily Paster

Lamb Shish Kebabs are perfect for summer grilling. Before grilling them, we marinate them in a flavorful and easy garlicky lemon marinade!

  • Author: Emily Paster
  • Prep Time: 30 minutes
  • Marinating Time: 6 hours
  • Cook Time: 20 minutes
  • Total Time: 6 hours 50 minutes
  • Yield: 6 servings 1x
  • Category: Entree
  • Method: Grilling
  • Cuisine: American

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. Bring the lamb to room temperature prior to grilling. If the oil has congealed in the refrigerator, whisk it back into the marinade.
  4. 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.
  5. 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.
  6. 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.