Get ready to transform your backyard grill into a Mediterranean flavor paradise with these mouthwatering Marinated Lamb and Vegetable Kebabs! Imagine tender, juicy lamb cubes perfectly charred and intertwined with vibrant, roasted vegetables that will make your taste buds dance with excitement. This isn't just a recipe; it's a culinary journey that brings the sun-soaked flavors of the Mediterranean right to your dinner plate, promising to impress both family and guests with minimal effort and maximum deliciousness.
Prep Time: 1 hrs
Cook Time: 20 mins
Total Time: 1 hrs 20 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- Lamb shoulder, cubed
- Bell peppers
- Onions
- Zucchini
- Olive oil
- Garlic
- Oregano
- Salt
- Pepper
Instructions
- Trim excess fat from lamb shoulder and cut into 1-inch uniform cubes, ensuring each piece is approximately similar in size for even cooking.
- Prepare marinade by combining olive oil, minced garlic, chopped oregano, salt, and freshly ground black pepper in a large mixing bowl.
- Add lamb cubes to marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for 45-60 minutes to allow flavors to penetrate the meat.
- While lamb marinates, wash and chop bell peppers, onions, and zucchini into chunks roughly the same size as lamb cubes for consistent grilling.
- Soak wooden skewers in water for 30 minutes to prevent burning during grilling.
- Preheat grill to medium-high heat, approximately 400-450°F (204-232°C).
- Thread marinated lamb and prepared vegetables alternately onto skewers, leaving small spaces between ingredients for even heat distribution.
- Brush skewers with additional marinade just before grilling for extra flavor.
- Grill kebabs for 10-12 minutes, rotating every 3-4 minutes to ensure even cooking and beautiful char marks.
- Check lamb's internal temperature reaches 145°F (63°C) for medium-rare. Let rest for 5 minutes before serving.
- Garnish with fresh herbs and serve with tzatziki or rice pilaf as accompaniment.
Tips
- Choose high-quality lamb shoulder with some marbling for maximum tenderness and flavor.
- Always marinate lamb for at least 45 minutes, but no longer than 2 hours to prevent meat from becoming mushy.
- Cut all ingredients (lamb and vegetables) into uniform sizes to ensure even cooking.
- Soak wooden skewers in water for 30 minutes to prevent burning during grilling.
- Don't overcrowd skewers - leave small spaces between ingredients for proper heat circulation.
- Use a meat thermometer to check lamb's internal temperature for perfect doneness.
- Let kebabs rest for 5 minutes after grilling to allow juices to redistribute, ensuring maximum succulence.
- Experiment with additional herbs like rosemary or thyme for varied flavor profiles.
- Serve with cooling accompaniments like tzatziki or a fresh Greek salad for a complete meal.
Nutrition Facts
Calories: 460kcal
Carbohydrates: 7g
Protein: 30g
Fat: 34g
Saturated Fat: 10g
Cholesterol: 90mg
