Easy Lamb Kebabs
Servings: 4 people
Calories: 563kcal
This Lamb Kebab Recipe is delicious! Served with a creamy sesame sauce, every bite is enhanced with its rich, nutty, and pleasantly tangy flavors.
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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
Cooking temperatures
- 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)
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The lamb should be marbled with fat, but if you have a particularly fattier cut, trim off any excess before cutting into cubes.
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Plan ahead so there’s plenty of time to marinate the lamb. The longer the lamb marinates, the better the flavor (overnight is best).
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Remove the marinated lamb from the fridge 15 to 30 minutes before grilling so the pieces cook evenly.
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If you’re using bamboo skewers, soak them in water for 30 minutes to keep them from burning on the grill.
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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
Calories: 563kcal | Carbohydrates: 9g | Protein: 31g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Cholesterol: 107mg | Sodium: 1851mg | Potassium: 534mg | Fiber: 1g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 12mg | Calcium: 129mg | Iron: 4mg