Lamb Kebabs – Succulent Dinner Delight

Craving something bold, flavorful and satisfying for dinner? These lamb kebabs combine tender, marinated lamb skewers with aromatic spices and a quick grill to deliver a juicy, savory main dish that stands out. Perfect for a family meal or dinner party, this recipe brings together rich lamb flavor, fresh herbs and smart seasoning — without hours of prep. Serve with warm flatbreads, a crisp salad or grilled vegetables to round out the plate. Whether you’re entertaining or simply treating yourself, these lamb kebabs hit the mark for a memorable, flavour-packed dinner.

Ingredients

• 600 g lamb leg, cut into 2 cm cubes
• 2 tablespoons extra-virgin olive oil
• Juice of ½ lemon + zest
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• ½ teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1 small red onion, cut into chunks (optional)
• Wooden or metal skewers (if wooden, soak in water 30 minutes to prevent burning)

Directions

1. In a bowl, combine olive oil, lemon juice and zest, minced garlic, cumin, coriander, smoked paprika, black pepper, salt and chopped parsley.
2. Add the lamb cubes to the marinade. Toss well until all pieces are coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavour).
3. Preheat a grill (or grill pan) to high heat. If using wooden skewers, ensure they’ve been soaked. Thread lamb pieces (and onion chunks, if using) onto the skewers, leaving little space between pieces but not too tight.
4. Place the skewers on the hot grill. Cook for about 6-8 minutes per side, turning once, until the lamb is browned and cooked to your desired doneness. For medium, aim for an internal temperature of ~63 °C (145 °F).
5. Once cooked, remove from heat and let rest for 5 minutes before serving.
6. Serve the lamb kebabs hot, alongside warm flatbreads, a fresh salad or grilled vegetables. Garnish with extra parsley or lemon wedges if desired.