Quick & Easy Cajun-Spiced Grilled Lamb Kabobs
Tender lamb chunks marinated in a vibrant Cajun spice blend, skewered with colorful veggies, and grilled to juicy perfection in under 30 minutes. A simple, flavorful dinner that brings the bold taste of Cajun seasoning to your grill.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Vegetables
- Marinade
- Equipment
Let’s make it
Marinade
In a large bowl, combine Cajun seasoning, olive oil, lemon juice, minced garlic, salt, and black pepper to form the marinade.
Main Preparation
Add the lamb pieces to the marinade and toss well to coat evenly. Cover and refrigerate for 10 to 15 minutes to infuse flavors.
Vegetables
Meanwhile, prepare vegetables by cutting red and yellow bell peppers and red onion into 1-inch chunks.
Assembly
Thread marinated lamb pieces alternating with bell pepper and onion chunks onto the soaked wooden skewers.
Grilling
Preheat grill or grill pan to medium-high heat and lightly brush the grates with olive oil to prevent sticking.
Grilling
Place the kabobs on the grill and cook for about 4 to 5 minutes per side, turning once, until the lamb is cooked medium-rare to medium and vegetables are tender-crisp.
Finishing
Remove kabobs from grill and let rest for 3 minutes before serving to allow juices to redistribute.
Tips & notes
For best flavor, soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Adjust Cajun seasoning amount to your preferred spice level. Let lamb rest after grilling for juicier bites.
Saving it for later
Store leftover grilled lamb kabobs in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3 days for best flavor and safety.
Reheating
Reheat kabobs gently in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Cover loosely with foil to retain moisture. Avoid microwaving to keep texture.
