Marinated Grilled Lamb Kabobs

Total Time:
2 hr 48 min
40 min
2 hr
8 min

6 to 8 servings

  • Lamb and Marinade:
  • 1 boneless leg of lamb (about 5 pounds)
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1/4 cup honey
  • 6 cloves garlic, finely chopped
  • 1 large white onion, finely chopped
  • 1/4 cup chopped fresh mint leaves
  • 2 tablespoons chopped fresh oregano leaves
  • 2 teaspoons chopped fresh rosemary leaves
  • Kabobs:
  • 2 large white onions, cut into 2-inch squares
  • 1 green bell pepper, cut into 2-inch squares
  • 1 orange bell pepper, cut into 2-inch squares
  • 1 red bell pepper, cut into 2-inch squares
  • 1 yellow bell pepper, cut into 2-inch squares
  • 1 pint cherry tomatoes, stemmed
  • 1 (8-ounce) package white button mushrooms
  • Wooden skewers, soaked in water for 30 minutes
  • For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.

  • Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.

  • Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.

  • To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.

  • Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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