Lamb Kabobs
Juicy lamb kabobs marinated in a flavorful blend of red wine, lemon, garlic, oregano, and onion, perfect for grilling and serving at summer barbecues or gatherings.
Ingredients
Instructions
- Marinate the leg of lamb in the combined ingredients overnight.
- Skewer cubes of the marinated lamb with green peppers, onions, and cherry tomatoes.
- Grill until the lamb is cooked to your desired doneness.
Tips & Substitutions
For optimal flavor, marinate the lamb for at least 12 hours. If you prefer a different flavor profile, consider using red wine vinegar instead of red cooking wine. You can also substitute fresh herbs for the dried oregano, or try different vegetables like zucchini or mushrooms for skewering. A meat thermometer can help ensure your lamb is cooked to perfection, especially if you're aiming for medium-rare.
Serving Suggestions
Serve the kabobs hot off the grill with a side of tzatziki sauce for dipping. They pair beautifully with Mediterranean recipes like Mihshe Malfuf (Stuffed Cabbage Leaves) or a refreshing tabbouleh salad. For a complete meal, consider serving with warm pita bread and a glass of red wine.
Storage & Reheating
Store any leftover lamb kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a grill or in a skillet over medium heat for several minutes, turning occasionally until warmed through. Avoid microwaving, as this can make the lamb tough.
Nutrition & Diet Analysis (per serving)
Each serving of Lamb Kabobs contains roughly 3137 calories, with 4g protein, 32g carbohydrates, and 343g fat. It is an excellent source of iron (103% of the Daily Value), dietary fiber (68% of the Daily Value), and calcium (56% of the Daily Value), and a good source of potassium. It also contributes 19g of dietary fiber toward your daily target.
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 cut of lamb for this recipe?
Yes, you can use cuts such as lamb shoulder or loin, but adjust the cooking time as they may vary in tenderness. Just ensure that the meat is cubed evenly for consistent cooking.
What type of skewers should I use?
You can use either metal or bamboo skewers. If using bamboo, soak them in water for at least 30 minutes before grilling to prevent burning. Metal skewers are reusable and provide even heat conduction.
How long should I grill the kabobs?
Grilling time will depend on the size of your lamb cubes and desired doneness. Generally, grill for about 10-15 minutes, turning occasionally, until the internal temperature reaches 145°F for medium-rare.
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).