This Lamb Kebab recipe is delicious! Marinated then grilled and served with a creamy sesame sauce. Quick, easy and so yummy!
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I love threading all kinds of meat onto skewers during grilling season. Not only is it a convenient way to cook protein, like Curry and Lime Chicken or Mango Chicken, on a hot grill, but the individual portions are perfect for serving a crowd!
The same is true for these Grilled Lamb Kebabs!
I plated these easy lamb kebabs over a 3-ingredient sesame sauce to give this summer dinner its unforgettable pizazz. Top it off with toasted sesame seeds, and you have a new favorite meal for grilling season!
Ingredients you’ll need
This summer dish is made up of three components:
- An herbaceous and lemony lamb kebab marinade.
- Lamb loin chops (cut into cubes for easy threading).
- A 3-ingredient creamy sesame lamb kebab sauce.
Tie it all together with toasted sesame seeds, warm pita bread, and grilled lemons for serving, and your Mediterranean-inspired feast is ready to be enjoyed.
How to make lamb kebabs
- First, put all of the marinade ingredients together in a ziplock bag. Add the lamb cubes, seal the bag, and let the lamb soak for at least 6 hours in the fridge.
- Afterward, thread the marinated lamb onto the skewers. Place them on a hot grill (or grill pan) and grill until the lamb is browned and the edges are nicely charred. Remove the kebabs from the grill and let them rest while you make the sesame sauce.
- Sesame sauce is easy to make by mixing the yogurt, tahini, and lemon juice together in a bowl. Toast the sesame seeds and cumin seeds together until fragrant.
- To plate, spread the sesame sauce onto a large serving plate and drizzle with olive oil. Next, sprinkle the toasted sesame seeds, cumin seeds, and fresh parsley over the sauce. Arrange the lamb skewers on top, then serve and enjoy.
Tips and tricks
- The lamb should be marbled with fat, but if you have a particularly fattier cut, trim off any excess before cutting into cubes.
- Plan ahead so there’s plenty of time to marinate the lamb. The longer the lamb marinates, the better the flavor (overnight is best).
- Remove the marinated lamb from the fridge 15 to 30 minutes before grilling so the pieces cook evenly.
- If you’re using bamboo skewers, soak them in water for 30 minutes to keep them from burning on the grill.
- Grill lemons for serving while you grill the lamb. Cut the lemons in half and grill them cut side down until lightly charred and softened.
Grilled lamb cooking temperatures
Grill the lamb just the way you like using a meat thermometer and this temperature guide:
- Rare: 115ºF – 124ºF (very pink inside)
- Medium rare: 125ºF – 135ºFF (bright pink inside)
- Medium: 136ºF – 144ºF (light pink inside)
- Medium well: 145ºF – 154ºF (barely any pink left)
- Well done: 155ºF (no pink)
Note: The USDA recommends cooking lamb to an internal temperature of 145 degrees with a 3 minute rest.
Pro tip: The residual heat will continue to cook the meat after it’s off the grill. To avoid accidentally overcooking the lamb, check the temperature with a meat thermometer and take the kebabs off the grill once the internal temperature is 5 degrees less than your desired doneness.
What to serve with them
These gorgeous kebabs make an impressive appetizer and main course. Make it a meal and serve your grilled lamb kebabs with any of these delicious pairings:
- MORE → my must try lamb side dishes
- PLUS → 35+ side dishes for kebabs
FAQs
Lean, tender cuts with just enough fat to keep the meat juicy are best for kebabs. Thick-cut lamb loin chops, butterflied leg of lamb, lamb shoulder and lamb stew meat are great options.
Absolutely. Even after a brief 30-minute marinade, the meat will tenderize and take on flavor. The lamb will taste best when marinated overnight.
The lamb skewers are done when the pieces of meat are browned and have a light crust and crispy charred edges. Use an instant read thermometer to ensure the centers are cooked to your desired temperature.
Erin’s wine pairings
- Lamb has a rich, gamey flavor that matches best with bold reds with high tannins like Shiraz or Chianti.
- It’s also lovely with rich, full-bodied reds like Cabernet Sauvignon or Merlot.
- MORE ➡️ my 8 favorite lamb wine pairings.
More favorite lamb dishes
Did you make this lamb kebabs recipe?
Please leave a comment and rating below, if you loved this lamb kebab sauce. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Want to switch things up? Check out these 23+ sauces for kebabs.
Full Recipe
Easy Lamb Kebabs
Ingredients
Lamb Kebabs:
- 2 Tablespoons vegetable oil
- 1 medium onion (quartered)
- 1 clove garlic (peeled)
- 4 sprigs fresh parsley
- 1 Tablespoon cumin
- 1/2 teaspoon lemon zest
- 3 Tablespoons lemon juice
- 1 tablespoon kosher salt
- 1 1/4 pounds lamb loin chops (cut into 1-inch cubes (or lamb leg, shoulder or stew meat))
Sesame Sauce:
- 1 cup Greek yogurt
- 3 Tablespoons tahini
- 1 Tablespoon lemon juice
- Salt and Pepper (to taste)
To Garnish:
- 1 teaspoon sesame seeds
- 1 teaspoon cumin seeds
- 1 Tablespoon chopped fresh parsley
- Warm pita (for serving)
- Grilled lemons
Instructions
- Lamb Kabobs:
- In a blender, combine the oil, onion, garlic, parsley, cumin, lemon zest, lemon juice and salt and puree until smooth. Transfer the marinade to a resealable plastic bag and add the lamb. Seal and refrigerate for at least 6 hours or preferably overnight.
- Light a grill or preheat a grill pan. Drain the lamb, shaking off the excess marinade. Thread the lamb onto 4 long skewers. Grill over high heat, turning occasionally, until lightly charred, about 5 minutes for medium-rare meat. See cooking temperatures below.
- Sesame Sauce:
- Add yogurt, tahini and lemon juice to a large bowl and stir to combine. Season with salt and pepper, to taste.
- In a small skillet, toast the sesame seeds and cumin seeds until fragrant.
- Spread the sesame sauce on a large serving plate and drizzle with the olive oil. Sprinkle with toasted seeds and parsley. Arrange the grilled lamb skewers on top. Serve.
Notes
- Rare: 115ºF – 124ºF (very pink inside)
- Medium rare: 125ºF – 135ºFF (bright pink inside)
- Medium: 136ºF – 144ºF (light pink inside)
- Medium well: 145ºF – 154ºF (barely any pink left)
- Well done: 155ºF (no pink)
-
The lamb should be marbled with fat, but if you have a particularly fattier cut, trim off any excess before cutting into cubes.
-
Plan ahead so there’s plenty of time to marinate the lamb. The longer the lamb marinates, the better the flavor (overnight is best).
-
Remove the marinated lamb from the fridge 15 to 30 minutes before grilling so the pieces cook evenly.
-
If you’re using bamboo skewers, soak them in water for 30 minutes to keep them from burning on the grill.
-
Grill lemons for serving while you grill the lamb. Cut the lemons in half and grill them cut side down until lightly charred and softened.
Nutrition
This post was originally published in 2022. It was updated in 2023.
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