These Lamb Kabobs are flavorful and juicy! This marinade will knock your socks off. Create the ultimate restaurant quality kabob with very little effort.
Lamb Kabobs are going to be a hit at your next event. Whether a small family dinner or a huge party, these kabobs are always our go-to. You can do most of the prep in advance and grill right before serving.
Lamb Kabob Marinade
The marinade will make your Lamb Kabobs taste just right! It’s the perfect combination of soy sauce, teriyaki sauce, and wine. It creates such a great, rich flavor. I recommend marinating the lamb and veggies overnight for the best results.
Hot Tip: Cut the lamb into equal-sized cubes to ensure even cooking.
How to Make Lamb Kabobs
Making lamb kabobs is so quick and easy! Just cut up the lamb and veggies and toss in an easy marinade. Skewer up the kabobs and throw them on the grill. A flavorful, fun summer dinner in no time!
- Chop Kabob Ingredients – Cut the lamb into 1-inch cubes and add the dish to marinate. Dice the onion and peppers into large squares – toss them together and use your hands to press out the excess juices. Add peppers and onions to lamb cubes.
- Marinate – Combine the veggies and lamb with the marinade (soy sauce, teriyaki sauce, wine, and steak seasoning). Marinate overnight in the fridge.
- Grill Kabobs – Skewer the lamb and veggies. Grill the kabobs until they’re cooked through.
Hot Tip: Get yourself some metal skewers. They are handy and great for grilling and don’t require soaking like wooden skewers do.
What Cut of Lamb is Best for Kabobs?
The best cuts of lamb for kabobs are a boneless lamb shoulder or lamb sirloin. These cuts are the best choice because they have the right amount of fat. The fat results in a juicy, tender, and flavorful kabob.
Hot Tip: For the best presentation, alternate the peppers, onion, and lamb chunks when skewering the kabobs.
Kabobs are done when they are lightly charred and the internal temperature of the meat is fully cooked. For lamb kabobs the internal temperature should reach 145°F for medium well.
The key to keeping kebabs moist is to not overcook them. Use a thermometer to check the internal temperature for doneness.
To grill kabobs with wooden skewers, you need to first soak the skewers in water for at least 30 minutes before using. Soaking in water prevents the skewers from catching on fire.
Hot Tip: Trim and discard any excess fat from the lamb. It’s okay for the lamb to have a little bit of fat for flavor.
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. For sides, I love serving them with a rice pilaf or this homemade naan bread.
Kabobs are also great when served alongside your favorite salad like this Arugula Avocado Tomato, and Cucumber Salad
Other Kabobs Recipes to Try
- Chicken Kabob – mayo and ranch dressing makes the chicken super tender.
- Pork Kabobs – simple grilled recipe with pork, onion, and garlic.
- 5 Minute Grilled Chicken – only 3 ingredients and perfect for summer picnics.
- Beef Shish Kabob – cubed and skewered beef layered with veggies.
Share Some Love ❤️
- Cut meat into one-inch cubes. Place meat in a dish, cover with soy sauce, teriyaki sauce, wine and steak seasoning.
- Dice 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.
- Place the marinated lamb on skewers. If you choose to add fresh bell pepper and onion, cut it into equal size pieces.
- Grill the kabobs until they’re cooked through, depending on your preference.