Try this lamb kebab recipe featuring a flavorful lemon, garlic, and herb marinade. These juicy, grilled lamb skewers are tender, easy to make, and perfect for cookouts.
“Uncle Z influenced this dish,” Tara says. “He likes to double or triple the garlic amount, but people might want to go easy on the garlic the first time they prepare it. In Appalachia, traditionally, we don’t generally use spices, but they are a major aspect of Lebanese cuisine.”
Ingredients
- 1-1/2 pounds boneless leg of lamb or kebab meat
- Kosher salt and freshly ground black pepper
- 1 medium yellow onion
- 5 garlic cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1 cup fresh parsley leaves, firmly packed
- 1/3 cup extra-virgin olive oil
- Zest and juice of 1 lemon
Directions
- Slice the lamb into chunks about 1 to 1-1/2 inches wide. Place in a large mixing bowl and season lightly with salt and pepper.
- In a food processor, combine the onion, garlic, spices, parsley, olive oil, and lemon zest and juice. Pulse until you have a thick, finely blended paste.
- Pour the marinade over the lamb. Stir well to coat each piece, then cover the bowl. Refrigerate for up to 2 hours, or let the meat sit at room temperature for about 30 minutes if you’re short on time.
- Heat a grill or stovetop griddle, brushing the surface with a little oil.
- Shake off excess marinade, then thread the lamb onto skewers (if using wooden skewers, soak them in water first). Leave a bit of space between each piece for even cooking.
- Arrange the skewers in a single layer on the hot grill. Cook over high heat, turning every couple of minutes, until the meat is seared on all sides — about 7 to 9 minutes total. Seven minutes will yield medium-rare lamb.
Here is information and recipes for some of Elaine’s and Tara Williamson’s favorite lamb dishes.
Raising Lambs for Meat
How to Prepare Lamb Loin Chops
Best Lamb Burger Recipe
Shepherd’s Pie with Lamb Recipe
Bruce and Elaine Ingram are the authors of Living the Locavore Lifestyle, a book about hunting, fishing, and gathering for food. For more information, email them at BruceIngramOutdoors@gmail.com.
Originally published in the July/August 2026 issue of Grit magazine and regularly vetted for accuracy.
