Meat Recipes Meat Dishes Feast On Meat

Lamb Kebabs

Lamb Kebabs with vegetables are fabulous served with couscous or brown rice and a salad. Great for preparing on a barbecue or under the grill.


  • 1 pound lamb shoulder, cut into 1-inch cubes
  • 4 portobello mushrooms, halved or quartered 
  • 4 red peppers, cut into 1-inch strips
  • 2 red onions, quartered
  • 2 yellow squash, cut into 1/2-inch chunks
  • 1/4 cup olive oil
  • 3-4 cloves of garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Rosemary sprigs (used as skewers)


  1. Whisk together olive oil, garlic, cumin, coriander, paprika, salt and pepper in a baking dish.
  2. Add the lamb and toss to coat with the oil mixture.
  3. Allow the lamb to marinate (at room temperature) for 1 hour tossing occasionally.
  4. Place the rosemary skewers in a shallow dish, cover with cold water, and let stand for at least an hour.
  5. Heat the grill to a medium temperature.
  6. Thread the lamb pieces on the rosemary skewers, alternating with the mushrooms, peppers, onions and squash.
  7. Grill the kebabs to desired doneness (turning occasionally) about 6 minutes for medium-rare meat.

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