Grilled Lamb Kebabs
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Lamb Kebabs all dressed up in a Moroccan-inspired dry spice rub and grilled to juicy tender perfection. Served with a tangy yogurt sauce. You have to try this recipe!
Turn this grilled lamb kebab recipe into a meal – pairs well with: Turmeric Almond Quinoa Salad and Creamy Cucumber Radish Salad
Sick of burgers and dogs on the grill? Me too. I am all about mixing up our summer routines and serving up recipes with serious flavor.
These lamb kebabs are going to be your new go-to summer recipe. A major crowd pleaser, perfect for parties and I’m even sharing the best side dish recipes to throw yourself a Moroccan-themed summer BBQ!
WHY YOU WILL LOVE THIS
- Quick and Easy! Many lamb recipes require complicated marinades and hours of time in the fridge. This recipe uses a spiced dry rub, garlic, and 30 minutes, then the lamb is ready for the grill!
- If you love this delicious lamb recipe, perfect for summer entertaining, be sure to check out my beef shawarma burger recipe, and crispy Nashville chicken recipe.
Let’s Get Cooking!
INGREDIENTS and SUBSTITUTIONS
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Lamb – See below for notes on what kind of lamb is best for lamb kebabs, TLDR: lamb shoulder 🙂
- Moroccan Inspired Spice Blend – A blend of cumin, cardamom, black pepper, ginger, cayenne, and cinnamon. This spice blend is 100% the secret weapon of these delicious lamb kebabs, so don’t skip the 5 minutes it will take to whip this spice blend together.
- Garlic – Fresh garlic is needed here, no dried substitute will do
- Olive oil – I love the mild onion flavor of shallot in this dish
- Salt – There isn’t salt added to the spice blend so you will have to add salt on your own
- Red onion – Optional, but yummy. You can really use any kind of onion or eliminate it all together.
- Cilantro, mint, and lemon for serving – The fresh herby goodness of both cilantro and mint freshen up this rich dish, a squeeze of grilled lemon is the acid that brings it all together.
TOOLS YOU WILL USE
- Grill
- Skewers – Bamboo skewers are what I typically have available, if you use wood or bamboo make sure to soak them in water before grilling.
INSTRUCTIONS
This recipe begins by making the Moroccan-inspired spice blend and please trust me when I tell you it’s worth the 5 minutes!
In a small bowl combine 1 tbsp spice mix with 1 tsp salt. Cut the lamb into approximately 1-inch pieces, pat the crushed garlic and olive oil all over the lamb. Coat with spice mixture. Cover and allow to rest in the refrigerator for 15-30 minutes.
Heat the grill to medium-high. Prepare your skewers/kebabs.
Be sure to soak wooden or bamboo skewers for at least 30 minutes (to avoid the skewers burning/charring on the grill)
Skewer lamb pieces alternating with onion chunks.
Grill for 8-12 minutes (8 minutes for medium-rare) turning frequently.
Serve with yogurt sauce!
WHAT TO SERVE WITH GRILLED LAMB KEBABS
Spiced lamb kebabs are the centerpiece to my Moroccan-themed feast shown above, I served them with:
- Turmeric Almond Quinoa
- Cooling Minty Cucumber Salad
- Lemony Yogurt Sauce (see recipe card for simple recipe)
You can also go super simple and serve the lamb kebabs with hummus, or tzatziki, and a simple tomato feta salad or chickpea salad.
FAQ + RECIPE TIPS
What cut of lamb is best for kebabs?
Tender and lean meat is what you are after. This recipe is a quick cook so you don’t want to use a cut of meat that requires long and slow braising. My choice is a boneless leg of lamb but you can also use lamb tenderloin. I purchased “lamb kebabs” from US Wellness Meat and have my freezer stocked with them for the summer!
Pro tip! – Grilled Lemons
I cannot express how life-changing a grilled lemon is. Seriously, whenever you are grilling meat add a cut lemon (cut side down) to the grill and let all of those juices carmelize, then squeeze that lemon juice over your protein and marvel in its magic.
STORAGE and REHEATING INSTRUCTIONS
- Storage – Store in an airtight container in the fridge for up to 4 days.
- Reheating – Reheat in a hot skillet for a few minutes per side.
DIETARY MODIFICATIONS FOR THIS RECIPE
This recipe is naturally gluten-free, paleo, keto-friendly, dairy-free (without the yogurt sauce or using coconut yogurt), and Whole 30 compliant.
I can’t wait for you to try Juicy Grilled Lamb Kebabs! If you’ve tried this recipe, don’t forget to rate it and leave a comment below. I love to hear from people who’ve made my recipes!
Moroccan Inspired Grilled Lamb Kebabs
Ingredients
- 1 lb lamb kebab meat lamb tenderloin, or boneless leg of lamb cut into 1" pieces
- 1 tbsp Moroccan Inspired Spice Blend
- 1 tsp extra virgin olive oil
- 1 clove garlic crushed
- 1 tsp sea salt
- lemon, cilantro, mint for serving
- 1 large red onion
Yogurt Sauce
- 1 cup full fat greek yogurt
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1/4 tsp sea salt and black pepper
Instructions
- Cut the lamb into 1" pieces. Trim of any visible fat and add to a large bowl.
- Cover the lamb with olive oil, salt, garlic, and Moroccan inspired spice blend. Cover and refrigerate for 15-30 minutes.
- Heat grill to medium high, brush grates of grill with a bit of oil.
- Thread lamb pieces onto skewers (please soak the skewers if you are using wood or bamboo), alternating with chunks of red onion.
- Assemble the lamb kebabs in a single layer over the heated grill. Grill, turning the kebabs every few minutes until the meat is browned and the lamb is cooked to your preference. 8 minutes produced medium-rare lamb on my grill.
- While the lamb is cooking, place a lemon cut in half on the grill, cut side down. Grill until the lemon is browned about 4-6 minutes. Carefully remove from the grill and set aside.
- Serve lamb with a squeeze of grilled lemon juice, chopped fresh cilantro and mint, and yogurt sauce.
Yogurt Sauce
- In a small bowl whisk together yogurt, lemon juice, olive oil, salt and pepper.
Notes
- Storage – Store in an airtight container in the fridge for up to 4 days.
- Reheating – Reheat in a hot skillet for a few minutes per side.
Nutrition
Meet Abra Pappa, MS, CNS, LDN
Abra is a licensed nutritionist, seasoned home cook, and forever flavor-chaser. She’s spent more than two decades exploring the connection between food and health—and just as long obsessing over what makes something truly delicious. Abra’s Kitchen is where those two loves meet, with recipes that celebrate vegetables, follow the seasons, and make you excited to cook.
