Lamb kebobs

Lamb kebob

Lamb kebobs

Yield: 3-4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

A delicious, tender kebob that tastes like summertime.


  • 1 lb. lamb stew meat pieces
  • 3/4 red bell pepper, chopped large
  • 3/4 orange or yellow bell pepper, chopped large
  • 1/2 red onion, chopped large


  • 2 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 1/2 tsp. dried dill
  • 1/4 tsp. white pepper
  • 1/4 tsp. dried basil or oregano
  • 1/8 tsp. cayenne
  • 1/2 tsp. salt
  • 1/4 tsp. liquid smoke (optional)


  1. Mix marinade ingredients together and set aside.
  2. Rinse and pat dry the lamb, then chop into large, bite-size pieces. Seed the bell peppers, and cut them and the onion into large, bite-size pieces.
  3. Add lamb and vegetables to marinade. Mix well, then refrigerate covered for up to 12 hours.
  4. Once ready to cook, soak 6-8 skewers in water for 10 minutes and drain. Assemble kebobs on skewers with alternating meat and vegetables, as desired. Lightly sprinkle both sides with salt and pepper.
  5. Broil*, turning halfway through. Once cooked, heat a lightly greased cast iron skillet to medium-high (7). Sauté kebobs until somewhat charred, turning every few minutes. Remove from heat and serve.


*Broil time depends on strength of oven. In my toaster oven, it takes 20 minutes on the broil setting. In my regular oven, it takes 7 minutes on low broil.

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