Growing up, the only meats that we ate were chicken, beef, and pork. It wasn’t until my early 30’s that I finally broadened my horizons at my husbands urging and started cooking lamb. It was love at first bite! These Grilled Lamb Kebabs deserve to be a rest-of-summer habit. With briny olives and full flavored seasonings that give a punchy vibrant flavor, this recipe works just as well for a family meal as it does for your next grill out with a crowd!
You Need This Lamb Kebab Recipe!
I often hear people say that they are bored with the food on a keto diet. On the one hand, I get it.
It is easy to eat the same few things over and over again, and if cooking isn’t your thing, then it could get boring.
On the other hand, it takes minimal effort to mix things up. Take these Grilled Lamb Kebabs, for example.
They the kind of dish that you would have enjoyed even before going low carb, and a great easy way to mix up your meal plan.
You do have to plan ahead to allow the meat to have time to marinade. But the hands-on time for this recipe is just 25 minutes, making it a clear winner in the easy weekend dinner category.
I like to serve this with Tzataki Sauce, which I make with sour cream instead of yogurt most of the time since sour cream is lower in carbs. Over a bed of cauliflower rice, it is such a simple meal that really delivers in the flavor department.
How to Make Grilled Lamb Kebabs
Make the Marinade – Whisk together avocado oil, oregano, paprika, cumin, red pepper flakes and salt and pepper in a shallow bowl.
Marinate – Cube the lamb and add it to the bowl with the marinade. (You can also use a large zip top baggie.)
Soak – If you are using wooden skewers, soak them in water for at least 30 minutes
Chop – Chop your veggies while the meat is marinating.
Preheat – Preheat a grill or grill pan to medium-high. Brush the grates (or pan) with oil.
Thread – Remove the lamb from the marinade. Thread lamb, onion, red pepper, and olives onto the wooden skewers.
Season – Season to taste with salt and pepper.
Grill – Grill the kebabs, turning about half way through, for about 10 minutes. (Or to desired doneness!)
Frequently Asked Questions
What is the appropriate internal temperature for lamb?
- 120 degrees F – Rare
- 130 degrees F – Medium Rare
- 140 degrees F – Medium
- 150 degrees F – Medium Well
- 160 degrees F – Well Done
Should I let lamb rest after cooking?
Yes! Lamb muscles loosen up when they cool, so resting increases the ability to retain juices. This means that you end up with juicy meat instead of juice all over your cutting board. Let the lamb rest for about 10 minutes.
Is it safe to use wooden skewers on a grill?
For safety reasons, wooden skewers should not be used on a grill unless they have been soaked for at least 20 minutes in water.
What should I serve on the side?
Cauliflower rice, cauliflower couscous, or a simple green salad are all great side dishes for this recipe.
Tips for Making Lamb Kebabs:
- It is best to salt the lamb a day before you are planning on cooking it even if you don’t plan on marinating it overnight. If you do so, don’t add additional salt to the marinade.
- Since the cut, fat content, and shape of your lamb will have a significant impact on how fast the lamb cooks, I recommend getting an instant-read thermometer to test the temperature of the meat. Digital thermometers are the easiest to use.
Variations for This Recipe:
- Switch up the vegetables! Other great veggies to try are zucchini, summer squash, mushrooms, tomatoes, and eggplant.
- Add cubed halloumi cheese to the skewers.
- Add 2 teaspoons of minced garlic to the marinade.
If You Like This Recipe You May Also Like:
Easy Grilled Lamb Kebabs
There is nothing that says summer quite so much as grilling, and these lamb kebabs are the perfect way to mix up your game. This recipe is ideal for a lazy weekend afternoon when you have a million other things you’d rather be doing than cooking. Feel free to mix up the vegetables to use what you have on hand!
Grilled Lamb Kebabs
- 1 red onion cut into 1-inch chunks
- 1 red bell pepper cut into 1-inch chunks
- 1/2 cup pitted green olives
- Wooden Skewers soaked for 30 minutes
- For serving: Tzataki Cauliflower Rice
- In a bowl whisk together avocado oil, oregano, smoked paprika, cumin, and red pepper flakes. Season to taste with salt and pepper.
- Add the cubed lamb and mix well.
- Cover and marinate in the refrigerator for at least 2 hours or overnight.
- Soak skewers in water for 30 minutes.
- Preheat a grill or grill pan to medium high. Brush the grates with oil.
- Remove the lamb from the marinade. Thread the lamb, onion, red pepper and olives onto the wooden skewers. Season will salt and pepper.
- Grill the kebabs, turning as needed, for about 10 minutes. (Or to desired doneness.)
- Serve with Tzataki over cauliflower rice.