Grilled Lamb Kebabs with Zesty Lemon Herb Marinade
Tender chunks of marinated lamb threaded onto skewers and grilled to smoky perfection, bursting with fresh spring herbs and bright citrus notes. These protein-packed kebabs are perfect for outdoor entertaining and pair beautifully with fresh seasonal salads.
Ingredients
- 800g boneless lamb leg, cut into 3cm cubes
- 4 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large red onion, cut into chunks
- 2 bell peppers, cut into chunks
- 8 metal or wooden skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, oregano, thyme, cumin, smoked paprika, salt, and black pepper.
Add the lamb cubes to the marinade, toss to coat thoroughly, cover and refrigerate for at least 20 minutes or up to 4 hours for maximum flavour.
Preheat your grill or barbecue to medium-high heat, approximately 200°C.
Thread the marinated lamb onto skewers, alternating with chunks of red onion and bell pepper.
Grill the kebabs for 10-12 minutes, turning every 3 minutes to ensure even cooking, until the lamb reaches a safe internal temperature of at least 63°C for medium or 71°C for well done.
Remove from grill and let rest for 3 minutes before serving to allow juices to redistribute.
Serve immediately with fresh lemon wedges and your choice of spring salad or flatbread.
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