These Lamb Kabobs are flavorful and juicy! This marinade will knock your socks off. Create the ultimate restaurant quality kabob with very little effort.

grilled kebabs on a skewer

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.


How do you know when kabobs are done?

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.

How do you keep kebabs moist?

The key to keeping kebabs moist is to not overcook them. Use a thermometer to check the internal temperature for doneness.

How do you grill kabobs with wooden skewers?

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.

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. 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

About Author

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Natalya Drozhzhin

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.