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These lamb kabobs are a 20+ year family favorite recipe — and for good reason! They’re savory, flavorful, and uber juicy thanks to our secret overnight marinade.

grilled kebabs on a skewer

This lamb kabob recipe has been in my family ever since I can remember — before my kids, Momsdish, and even before I married Tim! I have to give credit to my sister for developing the delicious marinade and putting in all the hard work of testing and re-testing the recipe so we can all enjoy it for years and years afterwards. The Asian-flavor combination of soy sauce, steak seasoning, dry red wine, and teriyaki sauce removes the (sometimes) gamey flavor of lamb, so trust the process if you usually are not a lamb-lover.

It’s super rare for my side of the family to have a family gathering without these kabobs (unless it’s too cold to grill, which to be honest — we grill lamb kebabs even in the snow if we want to!). I guarantee they’re going to be a hit at your next event, too.

Hot tip: If you love lamb, make sure to try out this pan seared lamb chops recipe. It’s a Momsdish team favorite! And if you’re looking for a ground lamb recipe, make these meatballs.

How to Make Lamb Kabobs

Ready to make these kabobs? Make sure you have enough time for the lamb to marinate (overnight is best) and your grill is ready to go with charcoal or gas!

  • Prep the marinade: Cut the lamb meat into one-inch cubes. In a large bowl, mix the marinade ingredients and place the lamb cubes inside.
  • Cut the veggies: Chop the white or red onion and bell peppers into large chunks. Toss them into the bowl with the marinade mixture. Marinate overnight in the fridge.
  • Skewer the lamb: Thread the lamb and veggie chunks onto the skewers. Add fresh veggies if desired and alternate between the veggies and lamb chunks for the best presentation.
  • Grill: Grill the lamb skewers about 3-4 minutes per side until they’re fully cooked through (at least 145°F for medium well when checked with a meat thermometer).

Hot tip: What’s another one of my favorite parts of this recipe? Most of the prep is done in advance, leaving only the skewering and grilling to do right before serving.

Lamb, marinade and veggies
lamb marinating with veggies in a bowl
Lamb on a skewer with veggies
grilled kebabs on a skewer

Tips & Tricks

Easy and quick — those are my two favorite words when it comes to cooking. Here are a few quick tips that have made making these kabobs even easier. Get ready for a flavorful, fun dinner in no time!

  • Use metal skewers: I strongly recommend buying yourself metal skewers. They’ll save you money in the long run, but they’re also super handy and don’t require soaking like wooden skewers do.
  • Cut into equal-sized pieces: When prepping the meat and veggies, cut everything to approximately the same size. This ensures even cooking and the most uniform appearance.
  • Add more veggies (optional): Feel free to add more veggies to the marinade or freshly onto the skewers.
  • Opt for a good lamb cut: My favorite cuts of lamb for kabobs are boneless lamb shoulder or lamb sirloin; however, lamb loin and boneless leg of lamb work, too!
  • Season to taste: If you’re watching your salt intake, use a low sodium soy sauce and a little less steak seasoning (some of them tend to have a lot of salt). Just don’t taste the marinade after you’ve added raw meat to it!
grilled kebabs on a skewer

Serving Lamb Kabobs

The serving options for kabobs are endless! Lamb kabobs are amazing when served with a creamy yogurt-based tzatziki sauce, or turn the kabobs into an easy gyro with pita bread. For sides, I love serving them with a rice pilaf or this homemade naan bread if gyros aren’t for you.

Kabobs are also great when served alongside a favorite salad like this arugula avocado, tomato, and cucumber salad or Greek salad.

Storing & Reheating Lamb Kabobs

This recipe makes about eight servings of kabobs, but if you decide to double it and have plenty of leftovers for a few meals (which I 100% approve of!), check out these tips to make sure you store and reheat the lamb in the best way possible.

  • Refrigerator: Remove the kabobs from the skewers and store the leftovers in an airtight container in the fridge for 3-4 days.
  • Freezer: If you desire to freeze your leftovers, put them in a freezer safe bag for 2-3 months.
  • Reheating: To reheat leftover kabobs in the oven, place them in a oven safe dish, cover with foil, and heat at 350°F until warmed through. If using the stovetop, place the kabobs in a skillet, cover with a lid and heat on medium until warmed through.

Hot tip: To avoid drying out the kabobs when reheating, add a splash of water or broth into the heating dish.

More Kabob Recipes

Recipe

grilled kebabs on a skewer

The Best Grilled Lamb Kabobs

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Servings
8 servings
Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 8 hours
Total Time 9 hours
Recipe contributed by: Natalya Drozhzhin
These lamb kabobs are a 20+ year family favorite recipe — and for good reason! They're savory, flavorful, and uber juicy thanks to our secret overnight marinade.

Ingredients

  • 3 lbs boneless lamb
  • 1/4 cup soy sauce
  • 1/2 cup teriyaki sauce
  • 1 cup red wine dry
  • 1 tbsp steak seasoning
  • 1 large onion chopped
  • 2 large green bell peppers chopped
  • 1 large red bell pepper (optional for grilling)
  • 1 large yellow bell pepper (optional for grilling)
  • 1 large yellow onion (optional for grilling)
US Units – Metric

Instructions

  • Cut meat into one-inch cubes. Place the meat in a dish or large bowl, and coat with soy sauce, teriyaki sauce, wine, and steak seasoning.
    Lamb, marinade and veggies
  • Chop the onion and bell peppers into large squares. Using your hands, mix them together and press to extract the juices. Combine the veggies with the lamb and marinade. Let it all marinate overnight in the fridge.
    lamb marinating with veggies in a bowl
  • Place the marinated lamb on skewers. If you choose to add fresh bell pepper and onion, cut it into equal size pieces.
    Lamb on a skewer with veggies
  • Grill the kabobs about 3-4 minutes per side, to your desired doneness. Enjoy!
    grilled kebabs on a skewer
Nutrition Facts
The Best Grilled Lamb Kabobs
Amount Per Serving
Calories 343 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Cholesterol 129mg43%
Sodium 1198mg50%
Potassium 702mg20%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 4g4%
Protein 44g88%
Vitamin A 123IU2%
Vitamin C 25mg30%
Calcium 39mg4%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Updated June 10, 2025

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.