Garlic & Herb Grilled Lamb Kabobs Recipe (video)

25 mins prep + 20 mins cook + 4 hrs Marinade Time:

servings

Juicy and delicious grilled lamb kabobs made with lamb shoulder marinated in wine, garlic and herbs! Served with chimichurri sauce and cucumber tomato salad!

Ingredients

For Lamb Kabobs:

2-3 pounds leg of lamb, or lamb shoulder
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

Instructions

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.

Nutrition