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Coconut Milk Marinated Lamb Kabobs Leg of Lamb Coconut Milk Marinated Lamb Tarragon Mint Pesto Ingredients Grilled Lamb Kabobs Coconut Milk Marinated Lamb Kabobs recipe Summer is just around the corner, which means grilling season officially starts in 3 days! Yay! Growing up I found grilling to be super intimidating. There’s just something about getting the heat level just right (especially when dealing with charcoal), direct heat or indirect heat, covered or uncovered, ahhhhh!! So many things to remember! As I got a better feel for different heat levels and how to control flare ups, etc., grilling became more comfortable, less stressful and a lot of fun. Today we have simple Coconut Milk and Marinated Lamb Kabobs! Lamb is one of my favorite proteins and I can eat it for days. I love the flavor and how it pairs so well with fragrant herbs such as tarragon and mint.

For these kabobs you can really use any cut of lamb and still achieve delicious results, but for this recipe we used a fresh and gorgeous boneless leg of American lamb. I like using the leg meat, because after trimming away the excess fat, you’re left with a large piece of lean meat, making it easy to portion out even cubes for the kabobs themselves. If you’re unsure about grilling lamb or the different types of cuts, I recommend heading over to your local butcher and taking advantage of their wealth of knowledge AND their knife skills! You will walk out of the market feeling more confident and ready to grill up some tasty lamb, I promise. You can also head over to the American Lamb’s website for lots of tips on how to prepare any cut of lamb.

The marinade for this dish is simple, coconut milk plus apple cider vinegar. Although these are both powerful flavors, after patting the cubes of meat dry and grilling them up, you’re left with a very subtle hint of coconut; it’s not overwhelming at all. We’ve also kept the serving sauce simple, a tarragon-mint pesto. The robust flavors of the pesto complement the lamb well and assist in highlighting the meat’s natural flavors. It’s so yum, you guys! Plus you can incorporate this pesto into so many other dishes, and in my kitchen I love versatility.

This summer, if you’re looking for something a little different from the typical chicken, beef or pork we urge you to give lamb a chance by grilling up these simple and delicious kabobs, accompanied with our equally simple and delicious tarragon-mint pesto. Enjoy! xx, Jenny

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Coconut Milk Marinated Lamb Kabobs
Serves 4 to 6

1 (3 lb) boneless leg of lamb
1 (15 ounce) can coconut milk
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
salt and pepper to taste
tarragon-mint pesto:
2 garlic cloves
1 bunch tarragon leaves
1/2 bunch of mint leaves
1/4 cup shelled and toasted pistachios
zest and juice of 1/2 lemon
1/2 to 3/4 cup extra virgin olive oil
salt and pepper to taste

1. Remove as much excess fat as possible from the lamb leg and cut into 1 inch cubes.
2. Place cubes into a shallow baking dish and top with coconut milk and vinegar. Gently stir mixture, cover, refrigerate, and marinate for 1 hr.
3. Heat grill to high and brush generously with oil.
4. Remove cubes from marinade and gently pat meat dry. Season liberally with salt and pepper.
5. Skewer 6 to 7 cubes of lamb onto each skewer and place on the grill about 1/2 inch apart.
6. Grill kabobs on each side for 2 to 3 minutes. Remove from heat and allow the meat to rest for about 4 to 7 minutes.
7. While the meat rests, place garlic in a food processor and pulse until chopped. Add the remaining ingredients, except the oil and continue to pulse 6 to 8 times. Then with the motor running, add the oil in a slow and steady drizzle until full incorporated. Season with salt and pepper. Serve sauce with kabobs as a dipping sauce or drizzle over the lamb.

American Lamb is hosting a really fun contest to win a trip for two to Sunset Savor the Central Coast. All you have to do share a photo! 

  1. Allyn Not Specified Not Specified

    Lamb is our favorite meat, and now I wish we had a grill. I need to try marinating lamb chops in this!

  2. The Chardonnay Kitchen Not Specified Not Specified

    Lamb and mint are a match made in tastebud heaven! I made kebabs recently with a Greek yogurt marinade – I can imagine that the creaminess of the coconut would have a similar effect. So scrumptious!

  3. Matt Robinson Not Specified Not Specified

    I LOVE how you flavored thee kabobs. So different and I can’t wait to try this over the summer!

  4. tara Not Specified Not Specified

    Yum!! This looks so good and is making me hungry. I love lamb. (I totally just said that line as Brick from Anchorman and it made me giggle).

  5. Eileen Not Specified Not Specified

    These lamb kebabs sound amazing! Lamb is my favorite meat ever–especially on the grill–and I bet the coconut milk makes the kebabs extra-tender and juicy. So good!

  6. The Food Hound Not Specified Not Specified

    Oh my gosh this is SUCH a novel idea!! I love anything to do with all of the ingredients- all of them!! Viva la grill in the summer, I say!! Can’t WAIT to try this!

  7. Millie Not Specified Not Specified

    Yum! I love anything coconutty and this sounds so amazing and perfect for summer!

  8. PINGBACK: Links I Want to Eat: June 19 | A Girl Named Allyn

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  10. Lisa Not Specified Not Specified

    Thanks for sharing this recipe. The combination of flavours sounds very nice. I’m going to prepare it for tonights dinner. Greetings from the Netherlands :-)

  11. Pretty! This was a really wonderful post. Thanks for
    supplying these details.

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