Garlic & Herb Lamb Kabobs Recipe (video)

Have you tried grilling lamb before? It’s absolutely delicious and it requires minimal preparation! My juicy and flavorful lamb kabobs are the best! This kabob recipe is made with tender lamb shoulder marinated in garlic, olive oil and aromatic herbs and spices! Enjoy this easy lamb dish with a refreshing tomato cucumber salad and a side of my creamy ‘Avocado Chimichurri’!

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All About The Lamb!

This easy recipe for lamb kabobs uses tender lamb shoulder, which is the ideal cut for grilling. I like to cut the meat into larger chunks; the larger pieces will stay more juicy and there’s less risk of over cooking, which results in dry meat. The tender, juicy cuts of lamb leg are marinated in garlic, olive oil and fresh herbs! If you have time, get the meat marinating the night before; the longer the meat can marinate, the better! I also like to add a bit of bell pepper and onion to the kabobs for flavor and variety. Feel free to add your favorite grilling veggies to the mix!

lamb kabobs with tomato cucumber salad

Serving Suggestions

These lamb kabobs would not be complete without a dipping a sauce! My easy chimichurri sauce is the best sauce to accompany this grilled lamb! You’ll want this sauce with everything once you try it! It’s super refreshing, zesty, spicy and the perfect dip and sauce for lamb. Since lamb meat can be a bit heavy, I also serve the kabobs with a simple side salad of tomatoes, cucumbers, dill, green onions and olive oil. It’s refreshing and delicious! Want to try a creamy avocado version? Check out my ‘Avocado Chimichurri Sauce’, too!

Also, try these kabobs with my easy and delicious ‘BLT Salad’, made with avocado, bacon bits and feta cheese!

creamy avocado chimichurri sauce in white bowl with steak

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Garlic & Herb Lamb Kabobs video recipe

5 from 1 vote

Garlic & Herb Lamb Kabobs Recipe (video)

25 mins prep + 20 mins cook
6 servings


For Lamb Kabobs:

  • 2-3 pounds leg of lamb
  • 2 tbsp each: fresh thyme, fresh rosemary
  • 2 tbsp lemon juice, or 1/4 cup white wine
  • 2 tbsp balsamic vinegar
  • 3-4 tbsp olive oil
  • 1 1/2 teaspoons kosher salt
  • freshly ground black pepper
  • 4-5 garlic cloves, finely minced
  • 1 large red onion, chopped
  • 1 large red bell pepper, chopped

For Chimichurri sauce:

  • large bunch of cilantro
  • 1/4 cup olive oil
  • 3-4 garlic cloves
  • 2 tablespoons lemon juice
  • ground black pepper
  • 1/2 teaspoon salt
  • pinch of red pepper flakes

For Tomato-Cucumber Salad:

  • 1 large cucumber, sliced
  • 2 large heirloom tomatoes, sliced
  • 2 scallions, diced
  • olive oil
  • 2 tablespoons fresh dill, chopped
  • pinch of salt


  • Prepare the lamb meat: cut away any large chunks of fat and ligaments from the meat and discard the bone. Cut the lamb meat into large, 1 1/2-inch pieces. Place the lamb into a large bowl and add all the marinade ingredients: thyme, rosemary, garlic, lemon juice, vinegar, olive oil, salt and pepper. Add the chopped red onion and pepper, if desired. Use a large spoon or spatula to toss and coat the meat and vegetables in marinade. Cover the bowl and refrigerate for a 4 to 6 hours, or best overnight.
  • While the meat is marinating, prepare the chimichurri sauce. Place all ingredients into a food processor or blender and mix for several minutes until thick sauce forms. Refrigerate until ready to serve. Also, try my 'Avocado Chimichurri Sauce' for a creamy version! Linked above in the recipe card!
  • For the salad, simply toss together the sliced cucumber, chopped tomatoes, diced scallion and chopped dill with salt and olive oil. Dress the salad only when ready to enjoy! Once dressed, it will not stand for long.
  • Once the meat has marinated, skewer the lamb meat onto wooden or metal kabob sticks. If using wooden sticks, make sure to pre-soak them in water. Alternate adding the meat with onion and pepper slices. Do not overcrowd or pack the kabob; allow room for the meat to cook!
  • Preheat an outdoor grill to 450-500F or a grill pan over medium heat. Place the kabobs onto the hot grill and turn every 5 minutes until cooked through, about 18-20 minutes. Let the meat rest for about 5 minutes before serving with salad, chimichurri sauce and/or rice.