Close up photo of grilled lamb kebabs drizzled with sauce on a white plate with a lemon.
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5 from 4 votes

Grilled Lamb Kebabs

Grilled Lamb Kebabs deserve to be a rest-of-summer habit. Briny olives and full flavored seasonings give a punchy vibrant flavor, you will love this recipe.
Prep Time15 mins
Cook Time10 mins
Time to Soak Skewers20 mins
Total Time45 mins
Course: Main
Cuisine: American
Keyword: grilling, spicy, summer
Servings: 8
Calories: 527kcal
Author: Wendy Polisi

Equipment

Ingredients

Marinade

  • 3/4 cup avocado oil plus more for the grill
  • 2 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • Salt and Pepper to taste
  • 2 pounds lamb boneless, cut into 1 1/2 inch pieces

Vegetables

  • 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

Instructions

  • 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.

Nutrition

Calories: 527kcal | Carbohydrates: 3g | Protein: 19g | Fat: 49g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 203mg | Potassium: 324mg | Fiber: 1g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 20mg | Calcium: 38mg | Iron: 2.5mg