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Lamb Kabobs with Vegetables and Mint Sauce Recipe

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3.9 from 6 reviews

These flavorful Lamb Kabobs feature tender, marinated lamb cubes paired with colorful bell peppers and red onion, grilled to perfection for a smoky and satisfying meal. Perfect for a summer barbecue or a delightful dinner, the lamb is marinated for several hours to enhance its juiciness and infused with a blend of lemon, garlic, and oregano for a bright, Mediterranean-inspired flavor.

  • Total Time: 6 hours 30 minutes
  • Yield: 4 servings

Ingredients

Lamb and Marinade

  • 1 ½ pounds boneless lamb, cubed
  • ⅓ cup vegetable oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Vegetables

  • 2 bell peppers
  • 1 medium red onion

Instructions

  1. Prepare the Lamb: Cut the boneless lamb into roughly 1-inch cubes ensuring pieces are of a uniform size for even cooking.
  2. Marinate the Lamb: In a large bowl or freezer bag, mix vegetable oil, fresh lemon juice, minced garlic, dried oregano, kosher salt, and black pepper. Add the lamb cubes, making sure they are fully coated, then refrigerate and marinate for 6 to 8 hours to allow flavors to deeply penetrate the meat.
  3. Prepare Skewers: If you are using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
  4. Preheat Grill: Heat your grill to medium-high, which will be perfect for searing and cooking the kabobs evenly.
  5. Cut Vegetables: Chop the bell peppers and red onion into 1-inch pieces, ready to alternate with lamb cubes on the skewers.
  6. Assemble Kabobs: Thread the marinated lamb cubes and vegetable pieces alternately onto the skewers to create colorful and balanced kabobs.
  7. Grill: Place the kabobs directly over the heat on the grill. Cook for 6 to 7 minutes, then flip and continue cooking for an additional 3 to 5 minutes until the lamb reaches your desired level of doneness and vegetables are slightly charred.
  8. Rest and Serve: Remove kabobs from the grill and let them rest for 5 minutes to redistribute juices. Serve warm, optionally paired with fresh mint sauce for added brightness.

Notes

  • Marinating the lamb is key for tenderness and flavor; allow at least 6 hours or overnight for best results.
  • Soaking wooden skewers prevents them from burning on the grill.
  • Use fresh lemon juice for the marinade rather than bottled for a brighter flavor.
  • Adjust grilling time based on the size of lamb cubes and preferred doneness.
  • Serve kabobs with side dishes like rice, salad, or flatbread for a complete meal.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mediterranean

Find it online: https://avascooking.com/lamb-kabobs-with-vegetables-and-mint-sauce-recipe/