Grilling lamb kebabs in January? When Southern California delivers sunshine and temperatures above 70°F (21°C), there’s nothing better than eating outside and enjoying freshly grilled food. My daughters adore lamb, and I’ve always believed lamb is one of those meats people either love or dislike. I grew up with a roast lamb leg every Saturday—served with roast potatoes and beet salad—a very British tradition. In those days, the lamb was usually cooked well done, and the roast was always accompanied by gravy and fresh mint sauce.
Skewered lamb kebabs are much easier to prepare than a roast and perfect for a relaxed lunch. The key to great kebabs is a proper marinade, careful grilling so they don’t overcook, and a final sprinkle of fresh herbs. Combining meat and vegetables on the same skewer can be a little tricky, so plan cuts and timing carefully so everything finishes together.
Tips
Choose uniform sizes for both meat and vegetables so they cook evenly. Think about the cooking time of each ingredient and cut accordingly. Marinating both meat and vegetables will add flavour and help maintain texture and colour during grilling.
Lamb pieces
I prefer using boneless lamb leg for kebabs. Do not remove the fat: the fat protects the meat while the vegetables cook and helps keep the lamb juicy. Cut the lamb into large cubes—about 2″ (5 cm) square—so they hold together on the skewer and remain tender inside.
Keep some fat on the lamb to prevent overcooking and to add flavour as it renders.
Marinate
I marinate lamb with an acid such as lemon or lime juice to help tenderize the meat, plus fresh minced garlic and a dry rub of spices. Fresh oregano and rosemary pair beautifully with lamb. If you have a preferred all-purpose seasoning or dry rub, feel free to use it. Marinate the lamb overnight for the best flavour and tenderness.
Vegetables
Cut vegetables large enough to avoid burning but not so large that the lamb overcooks before they’re done. Choose vegetables with similar cooking times and slice them uniformly. Toss the cut vegetables in olive oil, lemon juice, salt, pepper, and fresh herbs. The acid helps preserve bright colours and adds brightness to the finished kebabs.
Marinated vegetables with fresh herbs, olive oil, salt and pepper.
Skewers
If you use wooden skewers, soak them in water for at least 30 minutes before grilling to reduce burning. When assembling kebabs, leave a little space between pieces to promote even cooking and good air circulation around each cube and vegetable chunk.
Arrange fat so it faces outward on the meat pieces to help render and baste as they cook.
Cooking the kebabs
Preheat the barbecue. If you can control the temperature, heat to around 400°F (204°C) to sear and brown the lamb and to encourage the fat to render. Sear the kebabs first, rotating frequently to avoid burning. Once they’re nicely browned, move them to a lower heat so the vegetables and meat can finish cooking slowly without charring. Timing depends on the size of your cubes and the vegetables.
For medium-rare lamb, aim for an internal temperature of about 130°F (54°C) when you remove the kebabs from the grill; the temperature will rise slightly as they rest to about 135–140°F (57–60°C). Rest the kebabs briefly before serving to let the juices redistribute.
Start hot to sear, then lower the heat to cook through—this attention results in perfectly cooked kebabs.
GRILLED LAMB KEBABS
These grilled lamb kebabs are tender, full of flavour, and visually appealing—perfect for a barbecue meal with marinated meat and colourful vegetables.
Recipe details
- Prep time: 30 mins
- Cook time: 15 mins
- Marinating time: 12 hrs
- Total time: 12 hrs 45 mins
- Course: Main Course
- Cuisine: Mediterranean
- Serves: 4
- Calories per serving: 385 kcal
Ingredients
Vegetables
- 1 zucchini
- 1 yellow squash
- ½ onion
- 1 red pepper
Vegetable marinade
- ¼ cup olive oil
- 1 tsp lemon or lime juice
- 1 tsp sea salt
- ½ tsp ground black pepper
- 1 tsp fresh rosemary
- 1 tsp fresh oregano
- 4 tsp all-purpose seasoning (or substitute dry herbs and spices)
Lamb marinade
- 1.1 kg boneless lamb leg, cut into 2″ (5 cm) cubes, keep some fat
- 2 Tbsp dry rub (adjust to taste)
- Juice of 1 lemon or lime
- 3 cloves fresh minced garlic
Instructions
Prepare lamb (day before)
- Cut the lamb into large 2″ (5 cm) cubes, leaving some fat on the pieces. Boneless leg is ideal for kebabs.
- Toss the lamb with lemon or lime juice and the minced garlic.
- Generously coat with your dry rub or all-purpose seasoning and refrigerate to marinate overnight.
- If using wooden skewers, soak them in water before assembling the kebabs.
Prepare vegetables
- Cut vegetables to similar, uniform sizes so meat and vegetables cook evenly.
- Combine the vegetable marinade ingredients and toss with the cut vegetables to coat.
- Thread vegetables and lamb onto skewers, leaving a little space between pieces for even cooking.
Grill kebabs
- Preheat the barbecue to high heat, around 400°F (204°C).
- Sear the kebabs over high heat, rotating frequently to prevent burning and to achieve even browning.
- After searing, reduce the heat to low and cook until the vegetables and lamb reach your desired doneness. Cooking time varies with cube size.
- Remove kebabs when the internal temperature reaches about 120°F (49°C) if you prefer them to finish to medium-rare while resting, and sprinkle with fresh oregano and rosemary before serving.
Nutrition (per serving)
- Calories: 385 kcal
- Carbohydrates: 9 g
- Protein: 38 g
- Fat: 22 g (Saturated fat: 5 g)
- Cholesterol: 111 mg
- Sodium: 697 mg
- Potassium: 863 mg
- Fiber: 2 g
- Sugar: 4 g
- Vitamin A: 1180 IU
- Vitamin C: 60 mg
- Calcium: 61 mg
- Iron: 5 mg
Grilled lamb kebabs are forgiving and versatile: adjust the herbs and spices to suit your taste, and swap vegetables according to the season. With a good marinade and attention during the sear, you’ll get juicy, flavourful lamb and bright, well-cooked vegetables every time.