Lamb Kabobs (Greek)
Juicy lamb kabobs marinated in red wine, lemon, garlic, and herbs, perfect for grilling or broiling, offering bold Mediterranean flavors suited for gatherings or family dinners.
Ingredients
- 3/4 cup dry red wine ⓘ
- 3 tablespoons olive oil ⓘ
- 2 cloves garlic ⓘ
- 2 pounds boneless lamb, cut into 1 1/2-inch cubes ⓘ
- bay leaves ⓘ
- 1/2 pound mushroom caps ⓘ
- parsley
- lemon wedges ⓘ
- 1/4 cup lemon juice ⓘ
- 1 teaspoon salt ⓘ
- pepper
- 1/2 teaspoon crumbled oregano ⓘ
- 1 onion, sliced ⓘ
- 1 green pepper, cut into 1-inch squares ⓘ
Instructions
- Mix wine, lemon juice, olive oil, salt, pepper, garlic, and oregano to make the marinade.
- Place lamb cubes and sliced onions in a bowl, then pour the marinade over them.
- Refrigerate overnight or for 6 to 8 hours, turning the mixture once or twice.
Tips & Substitutions
For tender lamb kabobs, marinate the meat for at least 6 to 8 hours; overnight is even better. You can substitute red wine with a mixture of grape juice and vinegar if preferred. If you want to add more vegetables, zucchini or cherry tomatoes work well in this Greek-inspired dish. Using wooden skewers? Soak them in water for 30 minutes to prevent burning on the grill.
Serving Suggestions
Serve the lamb kabobs with a side of tzatziki sauce, which complements the flavors beautifully. Pair them with a fresh Greek salad or rice pilaf for a complete meal. These kabobs also go well with warm pita bread and are perfect for a summer barbecue. For a delightful twist, serve alongside the Delicious Lamb Stew.
Storage & Reheating
Store any leftover lamb kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. Alternatively, you can grill them briefly to retain the charred flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Lamb Kabobs (Greek) contains roughly 948 calories, with 50g protein, 42g carbohydrates, and 69g fat. It is an excellent source of iron (160% of the Daily Value), protein (100% of the Daily Value), and dietary fiber (92% of the Daily Value). Note that it is relatively high in sodium, at 1994mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute lamb with beef, chicken, or even firm tofu for a vegetarian option. Just adjust the cooking time according to the meat used; chicken generally cooks faster than lamb.
What kind of wine should I use in the marinade?
A dry red wine like Cabernet Sauvignon or Merlot works best for the marinade. However, if you prefer a non-alcoholic option, use a combination of grape juice and a splash of vinegar for acidity.
How do I know when the lamb is done cooking?
The lamb is done when it reaches an internal temperature of 145°F for medium-rare. Use a meat thermometer for accuracy. Keep in mind that the meat will continue to cook slightly after being removed from the heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).