Grilled Lamb Shish Kabob with Fresh Herb Marinade
Tender lamb chunks marinated in a fresh herb and garlic mixture, skewered with colorful vegetables, and grilled to juicy perfection. This American-style dinner recipe offers a flavorful and vibrant meal ready in under 45 minutes.
Ingredients
Check ingredients as you go.
- Marinade and Skewers
- Skewers
Let’s make it
Marinade and Skewers
In a large bowl, combine olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon juice, kosher salt, and black pepper to create the herb marinade.
Marinade and Skewers
Add the cubed lamb leg pieces to the marinade. Toss well to coat all the pieces thoroughly. Cover the bowl with plastic wrap and refrigerate for 20 to 30 minutes to allow flavors to infuse.
Skewers
Meanwhile, prepare the vegetables by cutting red and yellow bell peppers into 1-inch squares, slicing the red onion into wedges, and rinsing the cherry tomatoes. Set aside.
Skewers
Preheat your grill to medium-high heat (around 400°F or 200°C). Thread the marinated lamb cubes alternately with vegetables onto the soaked wooden skewers until all pieces are used.
Grilling
Place the assembled kabobs on the hot grill. Cook for about 10 to 12 minutes, turning every 2 to 3 minutes, until the lamb is cooked to medium doneness and vegetables are tender-crisp with slight char marks.
Serving
Remove kabobs from the grill and let rest for 5 minutes before serving. Serve hot with your favorite side dishes or dipping sauces, such as a cooling yogurt-based sauce or garlic mayonnaise.
Tips & notes
For juicier lamb, bring the meat to room temperature before grilling. Soaking wooden skewers prevents them from catching fire on the grill. To add smoky flavor, sprinkle a small amount of smoked paprika in the marinade.
Saving it for later
Store leftover grilled kabobs in an airtight container in the refrigerator for up to 3 days. Remove the skewers before storing to keep the meat intact and prevent drying out.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for 10-12 minutes covered with foil to retain moisture. Avoid microwaving to maintain texture and flavor.
