Greek Lamb Kabobs Recipe

I pack bright lemon, oregano, and garlic into a Lamb Marinade that coaxes bold Greek flavors from simple skewered lamb.

I can still hear the sizzle when I think about these Greek Lamb Kabobs. It’s not the usual Lamb Kabobs though, there’s a punchy mix of bright herbs and a lot of garlic that cuts through the richness.

Cubes of boneless lamb shoulder or leg, trimmed and cut into cubes, soak up that flavor and get those addictive charred edges. The whole thing reads like a bold Lamb Marinade that keeps revealing little surprises with each bite.

I wanted something that made you curious, not cozy, and honestly it usually makes people ask for the recipe before the last skewer is gone.

Ingredients

• Lamb: Rich in protein and iron, hearty flavor keeps kabobs juicy and satisfying
• Olive oil: Healthy monounsaturated fats, helps browning, adds smooth fruity mouthfeel
• Lemon (juice and zest): Bright acid gives tangy zip, cuts through fat
• Garlic: Strong aromatic, adds savory depth and has immune boosting compounds
• Oregano: Earthy classic Mediterranean herb, offers aromatic oils and antioxidants
• Red wine vinegar: Mild fruity acid, adds tang and helps tenderize meat slightly
• Crushed red pepper: Tiny heat boost, no carbs, enhances savory notes, use sparingly

Ingredient Quantities

• 2 pounds boneless lamb shoulder or leg, trimmed and cut into 1 to 1.5 inch cubes
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1 teaspoon lemon zest
• 4 garlic cloves, minced
• 2 teaspoons dried oregano or 1 tablespoon fresh chopped oregano
• 1 tablespoon red wine vinegar
• 1 to 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes optional
• 8 to 10 metal or wooden skewers

How to Make this

1. If using wooden skewers, soak them in water for 30 minutes so they dont burn; otherwise grab metal skewers. Trim 2 pounds boneless lamb shoulder or leg and cut into 1 to
1.5 inch cubes.

2. Make the marinade: in a bowl whisk 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 4 minced garlic cloves, 2 teaspoons dried oregano or 1 tablespoon chopped fresh oregano, 1 tablespoon red wine vinegar, 1 to 1 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon crushed red pepper flakes if you want heat.

3. Put the lamb cubes in a large bowl or a zip top bag, pour the marinade over, toss or squish the bag so every piece is coated. Press out excess air and refrigerate at least 2 hours, but overnight or up to 24 hours is even better for flavor.

4. About 15 minutes before cooking take the lamb out of the fridge so it comes closer to room temp. Meanwhile preheat your grill to medium high (around 450 to 500 F) or set your oven to broil and position the rack 5 to 6 inches below the element; oil the grates or brush a little oil on the rack.

5. Thread the lamb onto the skewers, leaving small gaps between pieces so heat can circulate; dont pack them too tight or the meat wont brown evenly.

6. Shake off excess marinade from the skewers (too much marinade causes flare ups), then place them on the hot grill or under the broiler.

7. Cook for about 8 to 12 minutes total, turning every 2 to 3 minutes so all sides get browned. Check doneness with an instant read thermometer: 130 to 135 F for medium rare, 140 to 145 F for medium. Times vary by grill and chunk size.

8. Remove skewers and let them rest on a plate tented loosely with foil for 5 minutes so the juices redistribute.

9. Serve hot with lemon wedges, extra oregano, tzatziki, pita or a simple Greek salad. If you want to use the leftover marinade as sauce, boil it for several minutes first to kill any raw-meat bacteria.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large mixing bowl or a zip-top bag (for marinating)
4. Measuring cups and measuring spoons
5. Whisk
6. Metal skewers or wooden skewers (soak wooden ones 30 minutes)
7. Long tongs (for turning the skewers)
8. Instant-read thermometer
9. Grill or oven with broiler rack (plus a little oil to grease the grates)

FAQ

Greek Lamb Kabobs Recipe Substitutions and Variations

• Lamb: swap for beef sirloin or flank steak for a similar chew, use boneless chicken thighs for a milder, cheaper option, or extra firm tofu if you want a vegetarian version. cooking time will change so keep an eye on them.
• Extra virgin olive oil: use avocado oil if you plan to grill at higher heat, grapeseed oil for a very neutral taste, or melted butter for a richer finish. they all work fine in a marinade.
• Fresh lemon juice: bottled lemon juice is ok in a pinch, lime juice gives a nice tangy twist, or 1 tablespoon white wine vinegar plus 2 tablespoons water if you need a pantry substitute.
• Dried oregano: substitute dried thyme or dried marjoram for a similar earthy flavor, or use 1 tablespoon chopped fresh basil or parsley for a fresher brighter note.

Pro Tips

1. Let the lamb warm up a bit before you cook it, about 15 to 30 minutes. Cold meat grills unevenly so taking it out of the fridge helps it cook more evenly, and yeah it makes a big difference even if you forget sometimes.

2. Use an instant read thermometer and stop cooking when you hit the temp you want, then let the skewers rest for a few minutes. Eyeballing is fine but temp takes the guesswork out and keeps it from being dry or underdone.

3. Pat the cubes mostly dry and shake off excess marinade right before grilling. Too much marinade causes flare ups and makes the meat steam instead of getting that nice brown crust, so less is sometimes more.

4. If you want more tender results try adding a small amount of plain yogurt or a pinch of baking soda to the marinade, and dont marinate much longer than 24 hours. Also consider alternating a fatty piece or a chunk of onion between lamb pieces on the skewer to keep things juicy and add flavor.