These easy lamb kebabs are made with tender cubes of lamb marinated in a simple lemon, garlic and herb marinade then threaded onto skewers with peppers and onion.
Cook them on the barbecue or, if the weather isn't playing ball, under a hot grill. Either way they will taste fantastic.
I am sure I'm not the only one who likes to serve kebabs over the summer, even if the weather is not good enough to light the barbie and here in the UK that is often the case.
The great thing about kebabs is that they take only minutes to prepare and not long to cook. If I'm cooking indoors I do them under a very hot grill or in a griddle pan. So there is no need to have the oven on for hours, and dinner is cooked in minutes making an ideal summer time dish.
Take time to marinate the Kebabs
If you have time, though, I would recommend that you leave your kebabs to marinate for at least 1 hour. It makes all the difference. When I'm feeling ultra organised, I will marinate mine overnight and that ratchets up the flavour another notch or two. It also means they take even less time to prepare on the day.
The Marinade
For these easy lamb kebabs, I have opted for a marinade that I can knock up with ingredients I nearly always have at hand. A little oil, some lemon zest and juice, garlic, and some herbs. I've used thyme in this recipe but rosemary or oregano work just as well. I use fresh when I have them, but it also works well with dried.
To serve
I often serve with new potatoes and a simple mixed salad. This time, to give them more of a Mediterranean feel, I served them with a simple tabbouleh style salad, flat bread and a yoghurt and mint sauce.
The sauce in the picture is really versatile and not dissimilar to tzatziki but without the cucumber. which you could use instead. I make it at home on a regular basis to serve with simple grilled meat and fish.
Easy Lamb Kebabs
Equipment
- skewers
Ingredients
- ½ lemon finely grated zest and juice
- 1 tbsp rapeseed or olive oil
- 1 teaspoon fresh thyme leaves or ½tsp dried thyme
- 1-2 clove garlic crushed
- salt and freshly ground black pepper
- 750 g lean lamb 1½lb
- 1 red pepper
- 1 red onion
Instructions
- Combine the juice and zest of ½ a lemon, 1 tablespoon oil, 1 teaspoon thyme leaves, 1-2 cloves crushed garlic and seasoning together in a shallow non metallic dish.
- Cut 750g lamb into chunks and add to the marinade. Toss until well coated in the marinade. Cover and chill for at least one hour or up to 24 hours
- Remove the meat and allow to come up to room temperature while preparing the pepper and onion.
- Cut the red pepper in half and discard the stem, core and seeds. Cut into chunks
- Peel and cut the onion into thick wedges.
- Thread the meat onto 4 skewers alternating with pieces of the pepper and onion.
- Cook on the barbecue or under a hot grill for about 10 minutes, turning frequently. Serve.
Notes
Nutrition
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Sarah says
Hi, I'd like to make this recipe but in a baking tray in the oven instead of with skewers on the BBQ. Could you advise me on the temperature and time for the oven, please?
Jacqueline Bellefontaine says
Hi Sarah, Ive not tested it but I would probably go for quite a high temperature about 190 C/375F/ gas mark 5 and about 20-30 minutes. Hope this helps Let me know how you get on Jacqui x
Midge @ Peachicks' Bakery says
I am definitely saving this recipe for later! Sounds and looks amazing!! THank you for sharing it!
Jacqueline Bellefontaine says
I love quick easy meals likt this just bought some more meat from the butchers to make them again myself
Eb Gargano | Easy Peasy Foodie says
These are sooo lovely Jacqui - you know I am a BIG fan of lamb and have made similar lamb kebabs in the past, so I KNOW these taste good - and I love how pretty they look with the red of the pepper and the purple of the onions - gorgeous!! Thanks for the kind mention of my flatbreads 🙂 So pleased you liked them!! And thanks too for linking up to #CookBlogShare 😀 Eb x
Jacqueline Bellefontaine says
Hard to beat a lamb kebab! Your flat breads are fabulous Ive made them a few times now. x
Michelle Frank | Flipped-Out Food says
I was raised in a family that would collectively lunge for the jar of mint jelly when presented with lamb for dinner. But I LOVE it. I've never tried lamb in a kebab format, but this sounds delicious. New potatoes would be a wonderful accompaniment! Your kebabs are so beautifully photographed that I want to lick my screen.
Jacqueline Bellefontaine says
Thank you so much Michelle I keep working on my photography sometimes it seems I get it right others not so. I grew up on minct sauce rather than jelly with lamb and I still love roast lamb with plenty of mint sauce.Lamb kebabs are probably my favourite.