20 Delicious Lamb Kabob Recipes for Every Occasion

Oh, the joy of biting into a perfectly grilled lamb kabob—juicy, flavorful, and utterly satisfying! Whether you’re planning a cozy family dinner, a festive gathering, or just craving something deliciously different, our roundup of 20 lamb kabob recipes has got you covered. From quick weeknight fixes to show-stopping weekend feasts, there’s a kabob here for every occasion. Ready to spice up your cooking game? Let’s dive in!

Classic Greek Lamb Kabobs with Tzatziki Sauce

Whip up a storm in your kitchen with these succulent Greek lamb kabobs, paired with a creamy tzatziki sauce that’s bursting with freshness. Perfect for grilling season, they’re a surefire way to impress at any backyard bash.

Ingredients

• 1.5 lbs boneless leg of lamb, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 medium red onion, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 cup Greek yogurt, full-fat
• 1/2 cucumber, seeded and finely grated
• 1 tbsp fresh dill, finely chopped
• 1 clove garlic, minced
• 1 tbsp extra-virgin olive oil
• 1 tsp white wine vinegar
• 1/4 tsp kosher salt

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, cumin, 1 tsp salt, and 1/2 tsp pepper to create the marinade.
2. Add lamb cubes to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor infusion.
3. Preheat grill to medium-high heat (400°F). Thread marinated lamb, red onion, and bell pepper onto skewers alternately.
4. Grill kabobs for 10-12 minutes, turning every 3 minutes for even charring, until lamb reaches an internal temperature of 145°F for medium-rare.
5. While kabobs grill, prepare tzatziki sauce by combining Greek yogurt, grated cucumber, dill, 1 clove minced garlic, 1 tbsp olive oil, vinegar, and 1/4 tsp salt in a medium bowl. Stir until smooth.
6. Remove kabobs from grill and let rest for 5 minutes before serving to allow juices to redistribute.

Delight in the tender, juicy lamb with a smoky char, perfectly complemented by the cool, tangy tzatziki. Serve these kabobs over a bed of fluffy couscous or with warm pita bread for a complete Mediterranean feast.

Spicy Moroccan Lamb Kabobs with Harissa

Get ready to ignite your taste buds with these fiery Spicy Moroccan Lamb Kabobs with Harissa. Ground lamb meets bold spices, skewered, and grilled to perfection—your summer BBQ just got an upgrade.

Ingredients

• 1 lb ground lamb, preferably pasture-raised
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh cilantro
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a large mixing bowl, combine the ground lamb, harissa paste, cumin, smoked paprika, cinnamon, mint, cilantro, olive oil, salt, and pepper. Mix until just combined; overmixing can toughen the meat.
3. Divide the mixture into 8 equal portions. Shape each portion around a soaked skewer, forming a long, thin kabob.
4. Place the kabobs on the preheated grill. Cook for 4 minutes on one side, then flip and cook for another 3-4 minutes, or until the internal temperature reaches 160°F.
5. Remove the kabobs from the grill and let them rest for 2 minutes before serving. This allows the juices to redistribute, ensuring a moist bite.

Vibrant with heat and herbs, these kabobs boast a juicy interior with a charred exterior. Serve them atop a cooling yogurt sauce or tucked into warm pita with crisp veggies for a handheld feast.

Garlic and Herb Marinated Lamb Kabobs

Viral for a reason, these Garlic and Herb Marinated Lamb Kabobs are your next grill obsession. **Juicy**, **flavor-packed**, and **insta-worthy**—they’re everything you crave.

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 4 garlic cloves, finely minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1 large red onion, cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 8-10 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, black pepper, and red pepper flakes until fully combined.
2. Add lamb cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor infusion.
3. Preheat grill to medium-high heat (400°F). While heating, thread marinated lamb, red onion, and bell pepper pieces onto soaked skewers, alternating ingredients.
4. Grill kabobs for 3-4 minutes per side (12-16 minutes total), turning occasionally, until lamb reaches an internal temperature of 145°F for medium-rare. Tip: Avoid overcrowding skewers to ensure even cooking.
5. Let kabobs rest for 5 minutes off the grill before serving. Tip: This allows juices to redistribute, ensuring moist, tender meat.
6. Serve immediately. Tip: Drizzle with a touch of extra olive oil and a sprinkle of flaky sea salt for an elevated finish.

Expect a **crisp-charred exterior** giving way to **succulent, herb-infused lamb**. Pair with a tangy yogurt dip or pile atop a fluffy couscous bed for a meal that’s anything but basic.

Middle Eastern Lamb Kabobs with Pomegranate Glaze

Kick off your culinary adventure with these Middle Eastern Lamb Kabobs, where succulent meat meets a tangy pomegranate glaze that’s downright addictive.

Ingredients

• 1.5 lbs ground lamb, preferably grass-fed
• 1/4 cup pomegranate molasses
• 2 tbsp extra virgin olive oil
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1/4 cup finely chopped fresh mint
• 1/4 cup finely chopped fresh parsley
• 1 tbsp clarified butter

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. In a large mixing bowl, combine the ground lamb, pomegranate molasses, olive oil, cumin, smoked paprika, coriander, cinnamon, sea salt, black pepper, minced garlic, mint, and parsley. Mix until just combined to avoid overworking the meat.
3. Divide the mixture into 8 equal portions, shaping each into a sausage-like kabob around skewers. Tip: Soak wooden skewers in water for 30 minutes beforehand to prevent burning.
4. Brush the grill grates with clarified butter to prevent sticking. Place the kabobs on the grill, spacing them evenly.
5. Grill for 4 minutes per side, turning once, until the internal temperature reaches 145°F for medium-rare. Tip: Use a meat thermometer for precision.
6. Remove from the grill and let rest for 5 minutes before serving. Tip: Resting ensures juices redistribute, keeping the kabobs moist.

Here’s the deal: these kabobs boast a perfect char outside, juicy inside, with a glaze that’s sweet, tangy, and slightly smoky. Serve them over a bed of herbed quinoa or tucked into warm pita with a dollop of yogurt sauce for an unforgettable meal.

Lemon Rosemary Lamb Kabobs

Make your taste buds dance with these zesty, herb-packed skewers that are a total game-changer for your grill game.

Ingredients

• 1.5 lbs pasture-raised lamb shoulder, cut into 1-inch cubes
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 medium red onion, cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces

Instructions

1. In a large mixing bowl, combine the lamb cubes with olive oil, lemon juice, lemon zest, rosemary, garlic, salt, and pepper. Massage the marinade into the lamb until evenly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill to medium-high heat (400°F) and oil the grates to prevent sticking.
3. Thread the marinated lamb, red onion, and bell pepper pieces onto skewers, alternating between ingredients for even cooking and presentation.
4. Place the kabobs on the grill. Cook for 4-5 minutes per side, turning once, until the lamb reaches an internal temperature of 145°F for medium-rare or 160°F for medium.
5. Remove the kabobs from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

Bursting with bright citrus and aromatic rosemary, these kabobs offer a succulent texture and a bold flavor profile. Serve them over a bed of quinoa or with a side of tzatziki for a refreshing contrast.

Indian Spiced Lamb Kabobs with Mint Chutney

Whip up a storm in your kitchen with these Indian Spiced Lamb Kabobs—juicy, aromatic, and packed with flavor. Serve them with a refreshing mint chutney for a dish that’s bold, vibrant, and utterly irresistible.

Ingredients

• 1.5 lbs ground lamb, preferably grass-fed
• 2 tbsp clarified butter (ghee), melted
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 1 tbsp fresh ginger, finely grated
• 2 garlic cloves, minced
• 1/4 cup fresh cilantro, finely chopped
• 1 tsp sea salt
• 1/2 cup plain Greek yogurt
• 1 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 tbsp lemon juice
• 1/2 tsp sugar
• 1/4 tsp salt

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a large bowl, combine ground lamb, melted clarified butter, garam masala, ground cumin, ground coriander, turmeric powder, cayenne pepper, grated ginger, minced garlic, chopped cilantro, and sea salt. Mix until evenly incorporated.
3. Divide the mixture into 12 equal portions and shape each into a skewer-friendly log around metal or soaked wooden skewers.
4. Grill the kabobs for 4-5 minutes per side, or until they reach an internal temperature of 160°F for medium doneness.
5. While the kabobs grill, prepare the mint chutney by blending fresh mint leaves, cilantro leaves, lemon juice, sugar, and salt in a food processor until smooth.
6. Serve the kabobs hot off the grill with the mint chutney on the side.

Get ready for a texture that’s perfectly charred on the outside, tender and juicy inside. The mint chutney adds a cool, herby contrast that elevates the kabobs to new heights. Try serving them over a bed of saffron rice or with warm naan for a complete meal.

BBQ Lamb Kabobs with Smoky Paprika Rub

Savory meets smoky in these BBQ Lamb Kabobs that’ll have your taste buds dancing. **Marinate**, **grill**, and **devour**—these skewers are a flavor explosion waiting to happen.

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
• 2 tbsp smoked paprika
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 medium red onion, cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces

Instructions

1. In a large mixing bowl, combine smoked paprika, ground cumin, garlic powder, kosher salt, black pepper, extra-virgin olive oil, and apple cider vinegar to create the rub.
2. Add lamb cubes to the bowl, ensuring each piece is thoroughly coated with the rub. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor infusion.
3. Preheat grill to medium-high heat (400°F). While heating, thread marinated lamb, red onion, and red bell pepper pieces onto skewers, alternating between ingredients.
4. Place kabobs on the grill. Cook for 4 minutes per side for medium-rare, or until internal temperature reaches 145°F, turning once. Tip: Avoid overcrowding the grill to ensure even cooking.
5. Let kabobs rest for 5 minutes off the grill before serving. Tip: This allows juices to redistribute, ensuring moist and tender meat.
6. Serve immediately. Tip: Pair with a side of tzatziki sauce for a refreshing contrast to the smoky flavors.

Velvety lamb meets charred veggies in every bite, with the smoky paprika rub adding depth and warmth. Serve these kabobs atop a bed of fluffy couscous or with a crisp, green salad for a complete meal that’s as visually stunning as it is delicious.

Turkish Lamb Kabobs with Yogurt Marinade

Hit the grill running with these Turkish Lamb Kabobs—succulent, smoky, and slathered in a tangy yogurt marinade that’s downright addictive.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 1 cup full-fat Greek yogurt
• 3 tbsp extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 4 garlic cloves, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh mint leaves, finely chopped
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, smoked paprika, cumin, kosher salt, and black pepper until fully combined.
2. Add lamb cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor penetration.
3. Preheat grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
4. Thread marinated lamb onto soaked wooden skewers, leaving a small space between each cube for even cooking.
5. Grill kabobs for 4-5 minutes per side, turning once, until lamb reaches an internal temperature of 145°F for medium-rare or 160°F for medium.
6. Remove kabobs from grill and let rest for 5 minutes to allow juices to redistribute.
7. Sprinkle with freshly chopped mint before serving.

Crave-worthy with a charred exterior and juicy interior, these kabobs pair perfectly with a crisp cucumber salad or fluffy basmati rice. For an extra kick, drizzle with chili oil or serve with a side of garlicky tzatziki.

Persian Saffron Lamb Kabobs

Savory meets exotic in these Persian Saffron Lamb Kabobs—**juicy, aromatic, and utterly unforgettable**. Marinated in a blend of bold spices and grilled to perfection, they’re a showstopper at any BBQ.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tsp ground saffron threads, dissolved in 2 tbsp warm water
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup plain Greek yogurt
• 1 tbsp clarified butter, for basting

Instructions

1. In a large bowl, combine olive oil, lemon juice, saffron water, cumin, smoked paprika, garlic, sea salt, and black pepper. Whisk until fully blended.
2. Add lamb cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor infusion.
3. Preheat grill to medium-high heat (375°F). Thread marinated lamb onto skewers, leaving slight gaps between pieces for even cooking.
4. Grill kabobs for 4-5 minutes per side, basting with clarified butter halfway through, until edges are slightly charred and internal temperature reaches 145°F for medium-rare.
5. Remove from grill and let rest for 5 minutes. Serve with a dollop of Greek yogurt on the side for a creamy contrast.

**Grilling tip:** Soak wooden skewers in water for 30 minutes before use to prevent burning. **Marinating tip:** For deeper flavor, pierce lamb cubes with a fork before adding to marinade. **Serving tip:** Garnish with fresh mint leaves and pomegranate seeds for a vibrant, festive touch.

Golden and glistening, these kabobs boast a tender interior with a smoky, spice-crusted exterior. Pair with fluffy basmati rice or stuff into warm pita for a handheld feast.

Lamb and Vegetable Kabobs with Balsamic Glaze

Nothing beats the sizzle of perfectly grilled kabobs on a summer evening. These Lamb and Vegetable Kabobs with Balsamic Glaze are your ticket to a flavor-packed meal that’s as fun to make as it is to eat.

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 8 oz cremini mushrooms, stems removed

Instructions

1. In a large bowl, whisk together olive oil, balsamic vinegar, honey, garlic, rosemary, thyme, sea salt, and black pepper to create the marinade.
2. Add lamb cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (400°F). Thread marinated lamb, bell peppers, onion, and mushrooms onto skewers, alternating ingredients.
4. Grill kabobs for 10-12 minutes, turning every 3 minutes for even cooking, until lamb reaches an internal temperature of 145°F for medium-rare.
5. Let kabobs rest for 5 minutes before serving to allow juices to redistribute.

Absolutely irresistible, these kabobs boast a smoky char with a sweet-tangy glaze. Serve them over a bed of quinoa or with a side of tzatziki for a Mediterranean twist.

Cherry Glazed Lamb Kabobs

Yield to the irresistible allure of Cherry Glazed Lamb Kabobs—**juicy, charred, and dripping with a sticky-sweet cherry glaze** that’ll have you coming back for seconds.

Ingredients

• 1.5 lbs pasture-raised lamb shoulder, cut into 1-inch cubes
• 1/2 cup cherry preserves
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1/4 cup finely chopped fresh mint
• Metal or soaked wooden skewers

Instructions

1. **Preheat** grill to medium-high (400°F).
2. **Thread** lamb cubes onto skewers, leaving 1/2-inch space between pieces for even cooking.
3. **Whisk** together cherry preserves, apple cider vinegar, Dijon mustard, smoked paprika, salt, and pepper in a small bowl.
4. **Brush** skewers with olive oil to prevent sticking.
5. **Grill** skewers for 3 minutes per side (total 6 minutes) for medium-rare. *Tip: Resist moving skewers too soon—let them develop a crust.*
6. **Brush** with cherry glaze during the last 2 minutes of grilling, turning once to caramelize. *Tip: Keep glaze off direct flame to avoid burning.*
7. **Remove** from grill and let rest for 3 minutes. *Tip: Resting ensures juices redistribute.*
8. **Sprinkle** with fresh mint before serving.

The lamb kabobs boast a **perfect char** outside, **tender pink center**, and a glaze that’s **tangy with a hint of smoke**. Serve over a bed of herbed couscous or with grilled flatbread for scooping up every last bite.

Lamb Kabobs with Mint Pesto

Skip the boring dinners—these Lamb Kabobs with Mint Pesto are your ticket to flavor town. Sear, savor, and repeat.

Ingredients

• 1.5 lbs grass-fed lamb shoulder, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup fresh mint leaves, tightly packed
• 1/4 cup toasted pine nuts
• 1/2 cup grated Pecorino Romano cheese
• 1/3 cup extra-virgin olive oil
• 1 garlic clove
• 1/2 tsp sea salt

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, lemon juice, minced garlic, cumin, smoked paprika, sea salt, and black pepper.
2. Add lamb cubes to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
3. Preheat grill to medium-high heat (450°F). Thread marinated lamb onto skewers, leaving small gaps between pieces for even cooking.
4. Grill kabobs for 3-4 minutes per side for medium-rare, or until internal temperature reaches 145°F. Let rest for 5 minutes.
5. For the mint pesto, combine mint leaves, pine nuts, Pecorino Romano, 1/3 cup olive oil, garlic clove, and sea salt in a food processor. Pulse until smooth.
6. Serve lamb kabobs drizzled with mint pesto. Tip: For extra flavor, brush kabobs with pesto during the last minute of grilling.

Charred edges meet herby freshness in every bite. Try stacking them on warm flatbread with a dollop of Greek yogurt for a next-level wrap.

Grilled Lamb Kabobs with Chimichurri Sauce

Just when you thought grilling season couldn’t get any better, these Grilled Lamb Kabobs with Chimichurri Sauce swoop in to steal the show. Bold flavors, juicy bites, and that irresistible char—your taste buds won’t know what hit them.

Ingredients

• 1.5 lbs boneless leg of lamb, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup fresh parsley leaves, tightly packed
• 1/4 cup fresh cilantro leaves, tightly packed
• 2 tbsp red wine vinegar
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp ground cumin

Instructions

1. In a large bowl, combine lamb cubes, olive oil, minced garlic, rosemary, salt, and black pepper. Toss until evenly coated. Marinate at room temperature for 30 minutes.
2. Preheat grill to medium-high heat (450°F). Thread marinated lamb onto skewers, leaving small gaps between pieces for even cooking.
3. Grill kabobs for 3-4 minutes per side for medium-rare, or until internal temperature reaches 135°F. Let rest for 5 minutes before serving.
4. While kabobs grill, combine parsley, cilantro, red wine vinegar, red pepper flakes, and cumin in a food processor. Pulse until finely chopped, then drizzle in remaining olive oil until sauce reaches desired consistency.
5. Serve kabobs drizzled with chimichurri sauce. For an extra kick, sprinkle with additional crushed red pepper flakes.

The lamb is succulent with a perfect char, while the chimichurri adds a vibrant, herby punch. Try serving these kabobs over a bed of quinoa or with grilled flatbreads for a meal that’s as satisfying as it is Instagram-worthy.

Lamb and Halloumi Kabobs

Never settle for bland when you can **boldly** skewer your way to flavor town with these Lamb and Halloumi Kabobs. Juicy, charred, and utterly irresistible—they’re the grill master’s dream.

Ingredients

• 1.5 lbs pasture-raised lamb shoulder, cut into 1-inch cubes
• 8 oz halloumi cheese, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 medium red onion, cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, garlic, smoked paprika, cumin, sea salt, and black pepper to create the marinade.
2. Add lamb cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F).
4. Thread marinated lamb, halloumi, red onion, and bell pepper onto skewers, alternating ingredients.
5. Grill kabobs for 3-4 minutes per side, turning once, until lamb reaches an internal temperature of 145°F for medium-rare and halloumi is golden.
6. Let kabobs rest for 5 minutes before serving to allow juices to redistribute.

Zesty and smoky, these kabobs boast a perfect contrast between the tender lamb and the squeaky halloumi. Serve over a bed of quinoa or with a side of tzatziki for a Mediterranean twist.

Lamb Kabobs with Honey Mustard Glaze

Absolutely irresistible, these lamb kabobs are a game-changer for your grill game. Marinated in a bold honey mustard glaze, they’re the perfect mix of sweet, tangy, and smoky.

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1/4 cup Dijon mustard
• 2 tbsp raw honey
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together Dijon mustard, raw honey, apple cider vinegar, minced garlic, smoked paprika, sea salt, and black pepper until smooth.
2. Add lamb cubes to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor infusion.
3. Preheat your grill to medium-high heat (375°F to 400°F) and brush the grates with extra virgin olive oil to prevent sticking.
4. Thread the marinated lamb cubes onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
5. Grill the kabobs for 3-4 minutes per side, turning once, until the lamb reaches an internal temperature of 145°F for medium-rare or 160°F for medium, as measured by a meat thermometer.
6. Remove from grill and let rest for 5 minutes before serving to allow the juices to redistribute.

Flavor-packed and juicy, these kabobs boast a caramelized exterior with a tender, pink center. Serve them over a bed of wild rice pilaf or alongside a crisp, herbed quinoa salad for a meal that’s as visually stunning as it is delicious.

Lamb Kabobs with Cucumber Raita

Bold flavors meet effortless elegance in this dish that’s perfect for your next grill session. Juicy lamb kabobs paired with cool cucumber raita will steal the show at any summer gathering.

Ingredients

• 1.5 lbs boneless leg of lamb, cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup plain Greek yogurt
• 1/2 cucumber, seeded and finely diced
• 1 tbsp fresh mint, finely chopped
• 1 tsp lemon zest
• 1/2 tsp ground cumin
• 1/4 tsp sea salt

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, sea salt, and black pepper.
2. Add lamb cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor infusion.
3. Preheat grill to medium-high heat (400°F). Thread marinated lamb onto skewers, leaving small gaps between pieces for even cooking.
4. Grill kabobs for 3-4 minutes per side (12-16 minutes total) for medium-rare, or until desired doneness is achieved. Let rest for 5 minutes before serving.
5. While kabobs grill, prepare raita by combining Greek yogurt, diced cucumber, chopped mint, lemon zest, cumin, and sea salt in a medium bowl. Stir until well blended.
6. Serve lamb kabobs hot with cucumber raita on the side. Garnish with additional mint leaves if desired.

Yield tender, charred kabobs with a smoky depth that’s perfectly balanced by the raita’s creamy freshness. Try serving over a bed of saffron rice or alongside grilled flatbreads for a complete meal.

Lamb and Fig Kabobs with Balsamic Reduction

Elevate your grill game with these Lamb and Fig Kabobs—juicy, sweet, and drizzled with a glossy balsamic reduction that’s pure magic.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 8 fresh figs, halved
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup balsamic vinegar
• 1 tbsp honey

Instructions

1. Preheat your grill to medium-high heat, 400°F.
2. In a large bowl, combine lamb cubes with olive oil, rosemary, salt, and pepper. Toss to coat evenly.
3. Thread lamb cubes and fig halves alternately onto skewers, leaving a small space between each piece for even cooking.
4. Place kabobs on the grill. Cook for 4 minutes per side for medium-rare, or until desired doneness.
5. Meanwhile, in a small saucepan over medium heat, combine balsamic vinegar and honey. Simmer, stirring occasionally, until reduced by half, about 5 minutes.
6. Remove kabobs from the grill and let rest for 3 minutes. Drizzle with balsamic reduction before serving.

Perfectly charred edges meet the tender, succulent lamb, while the figs caramelize into jammy pockets. Serve these kabobs over a bed of arugula for a peppery contrast or alongside a creamy polenta to soak up every drop of that reduction.

Lamb Kabobs with Spicy Peanut Sauce

Elevate your grill game with these succulent lamb kabobs, slathered in a fiery peanut sauce that’ll have your taste buds dancing. Perfect for those summer nights when only bold flavors will do.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp crushed red pepper flakes
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp lime juice
• 1/4 cup coconut milk
• 1 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a bowl, whisk together peanut butter, soy sauce, honey, red pepper flakes, garlic, ginger, lime juice, and coconut milk until smooth. Set aside.
3. Thread lamb cubes onto soaked skewers, leaving a small space between each piece.
4. Brush kabobs with olive oil and season with sea salt and black pepper.
5. Grill kabobs for 3-4 minutes per side for medium-rare, or until desired doneness.
6. During the last minute of grilling, brush kabobs generously with the spicy peanut sauce.
7. Remove from grill and let rest for 5 minutes before serving.

Crave-worthy doesn’t begin to cover it—the lamb’s juicy tenderness paired with the sauce’s creamy heat is a match made in heaven. Serve over a bed of jasmine rice or with a side of grilled veggies for a complete meal that’s anything but ordinary.

Lamb Kabobs with Roasted Garlic Aioli

Bold flavors meet bold moves in this dish that’s all about turning up the heat. Grill these lamb kabobs to perfection and dunk ’em in a roasted garlic aioli that’s downright addictive.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 3 cloves garlic, minced
• 1/2 cup mayonnaise
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a large bowl, combine lamb cubes with olive oil, rosemary, sea salt, black pepper, and minced garlic. Toss until evenly coated.
3. Thread the marinated lamb onto skewers, leaving a small space between each piece for even cooking.
4. Place the skewers on the grill. Cook for 4 minutes per side for medium-rare, or until the internal temperature reaches 145°F.
5. While the kabobs grill, whisk together mayonnaise, lemon juice, Dijon mustard, and smoked paprika in a small bowl to create the aioli.
6. Remove the kabobs from the grill and let them rest for 3 minutes before serving.
7. Serve the lamb kabobs with the roasted garlic aioli on the side for dipping.

Zesty and juicy, these kabobs pack a punch with every bite. Serve them atop a bed of quinoa or with a side of grilled vegetables for a meal that’s as nutritious as it is delicious.

Lamb Kabobs with Mango Salsa

Elevate your grill game with these succulent lamb kabobs, paired with a vibrant mango salsa that screams summer. Perfect for those backyard BBQs or when you’re craving something exotic yet easy.

Ingredients

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1 large mango, diced
• 1/2 red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp honey

Instructions

1. In a large bowl, combine lamb cubes with olive oil, rosemary, garlic, sea salt, and black pepper. Toss until evenly coated. Marinate for at least 30 minutes at room temperature.
2. Preheat grill to medium-high heat (450°F). Thread lamb onto skewers, leaving small gaps between pieces for even cooking.
3. Grill kabobs for 3-4 minutes per side for medium-rare, or until desired doneness. Tip: Let kabobs rest for 5 minutes before serving to retain juices.
4. While kabobs grill, mix mango, red onion, jalapeño, cilantro, lime juice, and honey in a bowl. Stir gently to combine. Tip: For best flavor, let salsa sit for 10 minutes before serving.
5. Serve lamb kabobs hot with mango salsa on the side. Tip: Garnish with extra cilantro for a fresh, colorful finish.

Get ready for a flavor explosion—the tender, herb-infused lamb pairs magically with the sweet and spicy salsa. Try serving over a bed of quinoa for a complete meal that’s as nutritious as it is delicious.

Conclusion

Unleash your culinary creativity with these 20 mouthwatering lamb kabob recipes, perfect for any gathering or cozy night in. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to delight your taste buds. Don’t forget to share which recipe stole your heart in the comments and pin your favorites to spread the joy of cooking. Happy grilling!