Greek Lamb Kabobs Recipe

I blend lemon, oregano, and garlic into a Lamb Kabobs marinade that hides one small technique many cooks overlook.

I’ve been chasing the perfect Greek Lamb Kabobs for years. This version uses a Lamb Marinade that somehow balances bright fresh lemon juice with garlic cloves so the meat tastes rich but never heavy.

I like that the flavors feel honest and a little bold, and the char from the grill gives an addictive edge. You think you know lamb, then one bite proves you were wrong.

It pairs with simple sides or stands on its own. If you like big flavor, these Lamb Kabobs will make you rethink every weekday dinner.

Ingredients

• Rich in protein and iron, gives savory hearty flavor and tender meaty bites.
• Healthy monounsaturated fats, keeps meat juicy, adds fruity grassy richness.
• Bright citrus tang, adds acidity that balances richness and tenderizes meat.
• Pungent savory aroma, contributes antioxidants and classic Mediterranean flavor punch.
• Earthy herb, brings herbal warmth and pairs perfectly with lambs robust flavor.
• Fresh parsley brightens dishes with color, vitamin K and subtle grassy notes.
• Red onion gives crunch and mild sweetness, pepper flakes add optional heat.
• Adds tangy depth, helps marinade penetrate and brightens overall flavor.
• Enhances natural flavors and helps form a savory crust when grilled.

Ingredient Quantities

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

How to Make this

1. Soak the 8 to 10 wooden skewers in water for at least 30 minutes so they don’t burn, and cut the lamb into roughly 1 to 1 1/2 inch cubes if not already cubed.

2. In a bowl whisk together 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 3 minced garlic cloves, 2 teaspoons dried oregano (or 1 tablespoon fresh), 1 tablespoon red wine vinegar, 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 1/4 teaspoon crushed red pepper flakes if using, and 2 tablespoons chopped fresh parsley.

3. Put the lamb cubes in a resealable bag or shallow dish, pour the marinade over them and toss well so every piece is coated, press out excess air and refrigerate for at least 1 hour and up to 8 hours for best flavor.

4. If you marinated longer than 1 hour take the lamb out about 20 minutes before cooking to come closer to room temp, this helps it cook more evenly.

5. Thread the lamb onto the soaked skewers, leaving a little space between pieces; tuck a wedge of red onion between some of the cubes if you like the onion, distribute meat across the 8 to 10 skewers.

6. Preheat your grill to medium high, or heat a heavy cast iron grill pan over medium high heat and oil the grates lightly so the meat won’t stick.

7. Grill the kabobs 8 to 12 minutes total, turning every 2 to 3 minutes so they char but stay juicy; for medium done aim for about 145°F internal temp, adjust time for rarer or more well done.

8. While the kabobs rest for 5 minutes off heat, you can pour the leftover marinade into a small pot and boil it for a few minutes if you want to make a sauce, otherwise discard it because it touched raw meat.

9. Sprinkle with the remaining chopped parsley, add extra lemon wedges if you want, and serve hot; they go great with pita, tzatziki, or a simple salad.

Equipment Needed

1. Cutting board
2. Sharp chef knife
3. Large mixing bowl
4. Whisk or fork for mixing
5. Measuring cups and spoons
6. Resealable bag or shallow dish for marinating
7. Wooden skewers (soaked in water)
8. Grill or heavy cast iron grill pan
9. Tongs plus an instant read meat thermometer and a small saucepan for boiling leftover marinade if you want a sauce

FAQ

Greek Lamb Kabobs Recipe Substitutions and Variations

• Lamb (1 1/2 to 2 lb): Swap for beef sirloin or flank steak cut into similar cubes for a very close texture and grill time. Or use boneless chicken thighs if you want a milder, cheaper option — chicken cooks faster so aim for 6 to 8 minutes total and confirm 165F.
• Extra virgin olive oil: Use avocado oil or grapeseed oil instead, same amount. These have higher smoke points so theyre better if your grill gets super hot.
• Fresh lemon juice and zest: Use lime juice and zest 1:1 for a bright, slightly different citrus note, or use 2 tablespoons white wine vinegar plus a bit of lemon or lime zest if you dont have fresh citrus.
• Wooden skewers: Swap for metal skewers which dont need soaking, or soak bamboo/wooden skewers 30 minutes before threading to keep them from burning on the grill.

Pro Tips

– Dont overdo the acid. Lemon juice tenderizes but leave the lamb in a super acidic marinade too long and the texture gets mushy. If you need to marinate overnight cut the lemon roughly in half or only do 6 to 8 hours instead of all night.

– Bring the meat closer to room temp before cooking, like 20 to 30 minutes. Cold cubes grill unevenly and lose more juice, so this small wait makes a big difference for even cooking.

– Space the cubes a little and use two skewers per kebab if you can so the pieces dont spin when you flip them. Also tuck in onion wedges sparingly, they help with flavor but crowding causes uneven charring.

– Never reuse raw marinade straight onto cooked meat. Either reserve some before you add the raw lamb or boil the used marinade for a few minutes to kill bacteria. Let the kabobs rest 4 to 6 minutes after grilling so the juices redistribute.