Grilled Lamb Kabobs

Recipe prepared by Kita Roberts | Serves 6 | Prep: 20 mins. | Cook: 12 mins. | Rest: 5 mins.

These lamb skewers are the taste of summer on a stick. Cubes of marinated lamb, red onion, and bell pepper are grilled until perfectly charred on the outside and tender on the inside. The flame-kissed flavor is so good, they'll convert any lamb skeptic.

Instructions

1. Whisk olive oil, lemon juice, garlic, salt, pepper, cumin, paprika, oregano, and coriander in a large bowl until combined.

2. Pat lamb cubes dry. Add to marinade and toss to coat. Cover and refrigerate 2–4 hours, up to 24 hours. Pull from fridge 20–30 minutes before grilling.

3. Preheat grill to medium-high (400–450°F). Clean and oil the grates.

4. Thread lamb onto metal skewers, alternating with onion and bell pepper. Leave small gaps between each piece for heat circulation.

5. Place skewers over direct heat. Cook 8–12 minutes, turning every 2–3 minutes, until charred and internal temperature reads 145°F for medium. Pull at 140°F if your grill runs hot (the internal temp will rise as the lamb rests).

6. Rest 5 minutes. Squeeze lemon over the top, scatter chopped parsley, and serve immediately.

Ingredients

For the Kabobs

• 2 lbs boneless lamb leg, cut into 1¼-inch cubes

• 1 medium red onion, cut into 1-inch petals

• 1 red bell pepper, cut into 1-inch pieces

For the Marinade

• 3 tablespoons olive oil

• 2 tablespoons lemon juice, fresh

• 3 garlic cloves, minced

• 1½ teaspoons kosher salt

• ½ teaspoon black pepper

• 2 teaspoons ground cumin

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• ½ teaspoon ground coriander

To Finish

• Lemon wedges, for serving

• Fresh flat-leaf parsley, chopped

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This recipe originally appeared on GirlCarnivore.com/lamb-kabobs/.