Minted Lamb Kabobs

Total Time:
1 hr 25 min
15 min
1 hr
10 min

4 to 6 servings

  • Marinade:
  • 2 1/2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes
  • 1/2 cup olive oil
  • 1/4 cup finely chopped fresh mint
  • 2 tablespoons white wine vinegar
  • 2 cloves garlic, smashed
  • Kosher salt and freshly ground black pepper
  • Mint Sauce:
  • 1/2 cup fresh mint leaves
  • 1/4 cup fresh basil leaves
  • 1 tablespoon capers, drained
  • Pinch red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons white wine vinegar
  • Kosher salt and freshly ground black pepper
  • Special equipment: 6 metal or wooden skewers (if wooden, soaked in water for 30 minutes)
  • Add the lamb to a large gallon-size resealable plastic bag.

  • Mix the olive oil, mint, white wine vinegar, garlic, salt, and pepper together in a measuring cup.

  • Pour the marinade over the lamb, seal the top, and toss the lamb in the marinade, making sure it's completely coated. Place in the refrigerator to marinate for at least 1 hour or up to overnight.

  • Meanwhile, to make the mint sauce: Add the mint, basil, capers, red pepper flakes, olive oil, white wine vinegar, salt, and pepper to a food processor. Pulse until smooth. Turn off and taste for seasoning, adding more salt and pepper, if needed. Remove to a bowl and refrigerate until serving.

  • Preheat a grill to medium-high heat. With a clean tea towel, lightly oil the grill grates.

  • Remove the lamb from the marinade, let excess drip off, and thread onto skewers.

  • Season the lamb with salt and pepper. Grill for 8 minutes total for medium-rare, turning to cook all sides. Serve on a platter drizzled with sauce.

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