Grilled Lamb Kebabs

Dish Info

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!


Marinade – ¾ cup avocado oil plus more for the grill – 2 teaspoon dried oregano – 1 teaspoon smoked paprika – 2 teaspoon ground cumin – ½ teaspoon red pepper flakes – Salt and Pepper to taste – 2 pounds lamb boneless, cut into 1 ½ inch pieces Vegetables – 1 red onion cut into 1-inch chunks – 1 red bell pepper cut into 1-inch chunks – ½ 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.