An easy lamb kebab marinade makes these Grilled Herb Crusted Lamb Kebabs special. Marinate overnight to infuse the lamb with garlic and herbs. Perfect for summer grilling, herb crusted lamb goes great with couscous salads for a healthy grilled dinner.
Do you remember My Big Fat Greek Wedding and the scene where Tula’s family is roasting a lamb on a spit in their front yard? Well, that’s not too far off from my family. Ok, we’re not Greek and we don’t cook dinner on the lawn, but growing up, lamb was a constant at our family meals and celebrations. Which is why these Grilled Herb-Crusted Lamb Kebabs are like second nature to me.
As a child, I remember my paternal grandmother, Myne, fixing leg of lamb for Easter. Hers was always a bit too done for my tastes, but as long as there were mashed potatoes and gravy, I wasn’t complaining.
My maternal grandmother, Madou, made lamb for Christmas. It was loaded with garlic and roasted to a burnished finish outside, while sporting a pink interior. My grandfather helped out with a simple, vinegar-spiked au jus.
Uncle Frank cooks his lamb over an open flame. Mom has been known to butterfly and stuff her lamb. For me, lamb chops and rack of lamb are the default menu item when I don’t know what to fix for company.
During the summer months, I go for minimum fuss and maximum flavor with my lamb which means an intense herb and garlic marinade, a few hours to soak up the flavors and a good sear on the Weber! There’s nothing better!
If you’re thinking that lamb is too expensive to be an everyday cut, I hear you. At my local Publix, they had an organic leg of lamb for $42 — ouch! But when I asked the butcher for 1 1/2 pounds of lamb chunks that I could use to kebab, he took the same leg of lamb, trimmed it to perfect 2″ cubes and handed me a package that read $7.46. Not too shabby! And he did all the work.
After the meat has soaked up the flavors of the marinade, heat the grill while you thread the chunks of lamb onto the skewers. Note, if you’re using wooden skewers, make sure you soak them for an hour before making the kebabs — otherwise, they’ll burn on the grill.
A medium hot grill, about 450° – 500° will sear the outside and cook the interior to a perfect medium rare. Don’t fiddle with the meat too much — let the grill do the work. Flip it about 4-5 minutes after it goes on and watch for flare ups. It shouldn’t take more than 8-12 minutes to cook, depending on how you like it.
Lamb kebabs scream SUMMER – and since we’re in the final weeks, it’s time to make the most of it. Try these kebabs with this simple cracked wheat salad, a savory pilaf or farm fresh zucchini boats and this super-easy and eyes-rolling-back-in-your-head-good Apricot Tart.
Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Grilled Herb Crusted Lamb Kebabs
Ingredients
- 1 1/2 tablespoons rosemary chopped fresh
- 1 1/2 tablespoons mint chopped fresh
- 1 1/2 tablespoons parsley chopped fresh
- 2 teaspoons oregano chopped fresh
- 5 large cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1 lemon zested
- 1/8 teaspoon crushed red pepper flakes
- 1/4 cup + 1 tablespoon olive oil
- 1 1/2 pounds lamb my butcher cut it for me from a leg of lamb., cut into 2" pieces
Instructions
- In a large bowl, combine the rosemary, mint, parsley, oregano, garlic, salt, pepper, lemon zest, red pepper flakes and olive oil. Mix to combine. Add the lamb chunks and toss until well coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat the grill to a medium high heat (about 450°).
- Loosely thread the chunks of lamb onto skewers - they should touch but not be jammed together. Grill for 8-10 minutes for medium rare, turning once or twice during the cooking. Remove from heat and let the kebabs rest for 5-7 minutes before serving.
Notes
Nutrition
“Pin It” For Later!
More Grilling Recipes:
-
- Dry-Rubbed Pork Tenderloin
-
- Chipotle Beer Can Chicken
-
- Herb and Peppercorn Crusted Flank Steak
I made this 2 days ago for mom-in-laws 92nd BD. she and all who attended loved it…not one bit left. I made couple small changes. I doubled the recipe, but tripled the garlic, added the juice from the lemons as well as the zest, added chopped fresh thyme as well. I let it marinate in a double plastic bag overnight. We grilled it on the Weber. So good. Thank you, what a find.
That sounds like quite a party! I’m so glad that you and your family enjoyed it! It’s one of our go to dishes. Sounds like your tweaks worked out perfectly!
Thanks for the receipe… shall surly try this out… what makes the mutton soft and tender as it’s not easy to grill mutton..
Do u use vinegar with other herbs over night…
Well, I’m using lamb — which is actually very tender… Lamb comes from an animal younger than one year old. Mutton comes from an adult animal and could be tougher. If you can, get the lamb, you won’t be disappointed. You can marinate the meat overnight to deepen the flavor if you like! Hope you enjoy!
These look like little chunks of heaven. We love lamb but don’t make it nearly enough. Thanks for the nudge!
OMG – these lamb kebabs are righteous!
Oh this looks incredible, I love lamb and really enjoy it with fresh herbs. Great recipe
Wow this looks so good! You’re pictures are making me hungry! Beautiful job. This recipe is going in my saved folder!
OH my!!! I want them!!! looks so succulent and juicy pieces of lamb 😀
Grilled Herb-Crusted Lamb Kebabs have never ever looked so darn good girl! I love the idea of this recipe and definitely know my boys would devour this menu item!! I am printing out and making this this weekend, any other valuable tips would be appreciated, however, your recipe looks really easy to follow from what I see.
Thanks again, you may have saved my hind end from serving the same old same old!!!
Sincerely,
Heidy
Please let me know how you and your boys like it! This is one of our go-to grilling recipes!
This has got me salivating !!! Your pictures are beautiful and so enticing. YUM
I’m so glad you like them!
I love how you tell personal anecdotes with your recipes. This sounds easy enough and my husband usually mans the grill, a win for me.
It’s always a plus to have a grill-master! Enjoy!
“He don’t eat no meat! It’s okay, we make lamb!” Love that movie and these mouth-watering kebabs.
I love the herbs that you used to marinade the lambs!! It looks delicious!
thank you Marilyn!
Oooh my husband would love this! He is loves lambs! Can’t wait to show him this recipe!
I’m glad Shelma!
Rosemary and mint are some of my favorite herbs! I don’t eat meat, but I love coating my veggies like this and grilling them. Such great flavor and way better than plain!
The marinade works well for anything!
This looks fantastic! We don’t typically eat lamb, but you sure make me want to try it soon!
I am a vegetarian, but your recipe is making me so hungry right now. The pictures are very tempting.
Glad I came across to your blog through FBC 🙂 See you around
Wow! I never thought I could tempt a vegetarian with a meat dish. Glad you stopped by!
My mouth is watering — your photos are so great, I want lamb skewers asap, and I haven’t even had my morning coffee!
Have the coffee first, Sue! Then we’ll eat the lamb!
We love lamb here too! That looks like a great herb rub. I can almost taste it now! 🙂
Amazing what fresh ingredients can do, right AnneMarie?
These look awesome! Delicious recipe
Thanks, Safira!