As many of you know I grew up on a Dairy Farm in Ohio. Most of our dinners had some kind of meat. Oh, who am I trying to kid, ALL of our meals had some kind of meat. One thing we never had was lamb.... of any kind, especially something like spicy lamb kabobs. My Dad didn't like lamb. I guess they had a lot of it when he was in the military and it brought back some bad memories. So, when Amy first suggested trying a rack of lamb a few years back, I was a bit hesitant. But I decided to give it a shot and played around with herbs and spices, and I was pleasantly surprised by how tasty it ended up being!
Making Kabobs
Kabobs are enjoyable to make and eat! These spicy lamb kabobs are the perfect combination of spice, garlic, and zesty lemon. We paired them with a refreshing Tzatziki sauce made with cucumber and yogurt.
This is a quick and easy recipe that cooks very fast on the grill. We used lamb stew meat, mostly because that's all they had at the grocery store 🤷🏻♀️ , and it turned out to be a great choice of meat. We let it marinate for several hours, and it could even be placed in the marinade the night before.
Grilling
Grilling is our all-time favorite in the summer, and kabobs are the perfect choice to relish the outdoors. We prefer to cook our veggies and meat on the grill, so we don't have to keep going inside to make a side dish.
Should I make Kabobs for a party?
For Sure!!!!! In fact, kabobs are so much fun to prepare for an outside get-together or party. First, everyone gets a choice of the food they want. Do you have a vegetarian friend? No problem, add veggie kabobs to the menu. Second, no one has to be in the house making additional side dishes, so there's more time to enjoy your guests! Finally, the kabobs can all marinate the day before, so on the day of the party, you aren't tired of trying to get everything ready. It's a stress-free dinner!!!!
Roscoe wanted to be invited to dinner.
TIPS for Lamb Kabobs:
- Soak wooden skewers in salted water for at least an hour. This will help to keep the skewers from burning really fast. They will still burn some, but this will help to keep them from breaking off.
- Metal skewers will also work for lamb kabobs.
- If having veggies, put them on separate skewers. I don't like to cook veggies and meat on the same skewer. Even though that's the traditional way of doing skewers, and it does look cool, it isn't necessarily the easiest way to grill them. Since the meat and veggies both cook at different heat levels and times, it's sooooo much easier (and faster) to put them on separate skewers. This way, everything is cooked to perfection and all done at the same time.
LOOKING FOR SOMETHING ELSE? YOU MIGHT ALSO ENJOY THESE RECIPES:
- Zesty Chicken Kabobs - Lemon and oregano make the grilled chicken shine in this recipe.
- Easy Veggie Kabobs - This recipe is EASY! Loads of veggies are marinated and then grilled to perfection.
- Herb-Crusted Lamb Chops with Lemon Garlic Sauce - This zesty, bright lamb recipe is packed with flavor.
- Spicy Herb Crusted Lamb Chops - The "spicy" is entirely customizable to your taste preference.
- Lamb Chops with Spiced Yogurt Marinade - You'll love how tender and flavorful your lamb chops turn out when you combine zesty lemon, creamy yogurt, and aromatic spices. Give it a try!
Spicy Lamb Kabobs
A Few Things We Use
Ingredients
- 1 ¼ Pounds Lamb (we used lamb stew meat)
- 1 Large Shallot
- 3 Cloves Garlic
- 1 teaspoon Paprika
- 2 teaspoons Cayenne Pepper Optional
- 1 teaspoon Cumin
- ¼ Cup Fresh Parsley
- 1 teaspoon Fresh Thyme or ½ teaspoon dry thyme
- 1 teaspoon Salt and Pepper
- 1 Lemon (Juice and Zest)
- 2 Tablespoons Olive Oil
Instructions
- Cut lamb into small pieces (½-inch to 1-inch pieces)
- In a food processor, blend together the herbs and spices to make the marinade (shallot, garlic, paprika, cayenne pepper, cumin, parsley, thyme, salt, lemon juice, lemon zest, and olive oil)
- Place the lamb in a plastic ziplock storage bag. Pour the marinade over the lamb
- Close the bag and make sure the marinade is covering the lamb. Marinate the lamb in the refrigerator for at least one hour up to overnight.
- Put the lamb on skewers
- Grill the lamb
- Serve with your favorite dipping sauce. Enjoy!!!
Please let us know what you think