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Grilled lamb kabobs served with tzatziki sauce
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5 from 45 votes

Grilled Lamb Kabobs

These Grilled Lamb Kabobs are a must for summer grilling. Lamb chunks are tossed in a Mediterranean marinade so they're tasty, tender & juicy!
Prep Time 10 minutes
Cook Time 15 minutes
Marinade time 4 hours
Total Time 4 hours 25 minutes
Servings 4 servings
Calories 321kcal
Author Yumna Jawad


  • 1 yellow onion ½ grated and ½ cut into chunks
  • 3 garlic cloves minced
  • 3 tablespoons olive oil
  • 1 lemon zested and juiced
  • 1 teaspoon cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ¼ pound boneless lamb loin or boneless leg of lamb trimmed and cut into 1-inch cubes
  • Fresh dill for serving


  • In a large bowl, mix grated onion, garlic, olive oil, lemon juice, lemon zest, cumin, paprika, cinnamon, salt and pepper. Add lamb and toss to coat. Cover with plastic wrap and refrigerate 4-6 hours, preferably overnight.
  • Remove lamb from refrigerator 30 minutes before cooking. Preheat a grill or grill pan over medium high heat. Remove lamb from marinade, shaking off excess and wiping away any grated onion bits. Thread pieces onto metal or soaked wooden skewers with the onion chunks in between the lamb.
  • Grill until lightly charred, 4 minutes per side for medium rare. Remove from heat and serve with yogurt sauce or tzatziki or over rice.


Make ahead: The lamb can be marinated for up to 24 hours before cooking.
Storage: Leftovers will keep well in the fridge for up to 4 days and can be reheated in the oven at 350F.


Calories: 321kcal | Carbohydrates: 6g | Protein: 30g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 390mg | Potassium: 492mg | Fiber: 1g | Sugar: 2g | Vitamin A: 76IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 3mg