Grilled Lamb Kabobs

4.74 from 19 votes

Grilled lamb kabobs that have been marinated in fresh herbs, garlic and lemon juice. This recipe works great with a charcoal, propane, or pellet grill.

Prep Time15

Cook Time15

Additional Time30

Total Time1

Course: Main Dish

Cuisine: Middle Eastern

Keyword: dinner, grilled lamb kabobs, lamb, main meal, meat

Servings: servings

Author: Pat Nyswonger

Ingredients

4- long bamboo skewers
2 pounds lamb cut into 2-inch pieces. (I used leg of lamb)

For the Marinade:

3-4 garlic cloves minced
1 tablespoon fresh oregano finely chopped
1 tablespoon fresh thyme finely chopped
1 tablespoon fresh rosemary finely chopped
½ cup freshly squeezed lemon juice
½ cup olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For the garlic aioli:

12 large garlic cloves peeled
2 egg yolks
½ teaspoon Dijon mustard
¼ teaspoon sea salt
pinch of white pepper
1 cup olive or vegetable oil

Instructions

Soak the bamboo skewers in water for at least 30 minutes.
Preheat your grill to 400°F. If you have a pellet grill, mesquite or hickory pellets are great with lamb.

For the Marinade:

Add the garlic, fresh herbs, lemon juice, oil, salt and pepper to an 8x8 dish and whisk to combine. Add the lamb chunks and toss to coat completely. Refrigerate for 30 minutes.

Grilled Lamb Kabobs

When the lamb is well marinated, thread the chunks of meat onto the bamboo skewers. Brush the lamb skewers with additional olive oil and transfer them to the hot grill grates.
Cook for 5 minutes and turn the skewers. Continue to cook and turn every 5 minutes until done to your liking, about 12-15 minutes for medium-rare.

For the Garlic Aioli:

Add the garlic to a small food processor and process until finely minced, stop the machine and add the egg yolks, mustard, salt, and pepper.
Process for 30 seconds. With the motor still running, slowly, add the oil and as the mixture starts thickening, add the oil a little more quickly and continue processing until all the oil is incorporated.

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