When we’re in the mood to grill, on of the first things we think of are Lamb Kabobs! That’s right. We both LOVE the flavor of lamb and grilling up cubes of skewered lamb is our jam.
Our recipe for lamb kabobs is so simple, but still loaded with tons of flavor! We love how quickly they cook up and our favorite is pairing them with our mint-yogurt sauce!
How to Make Our Lamb Kabobs
Process
Kabobs
- Cut lamb shoulder into 1 inch cubes.
- In a mixing bowl combine some oil, vinegar, mustard, rosemary, tarragon, and garlic cloves and whisk together.
- Add lamb to marinade and toss together until each piece is evenly coated.
- Refrigerate and marinate for a few hours.
- Soak bamboo skewers in water.
- Remove lamb from refrigerator and skewer cubes of lamb onto bamboo skewers until all cubes have been skewered. Season each skewer generously with salt and pepper on all sides.
- Set a grill or grill pan on medium-high heat and brush the surface with remaining oil.
- Grill skewers (in batches if needed) on each side. Remove from heat and allow kabobs to rest for a few minutes.
Sauce
- Combine all of the ingredients in a bowl and whisk together. Season with salt and pepper and stir together.
Serving
- Pile lamb kabobs onto a platter and top with a sprinkle of sea salt flakes and cracked black pepper. Serve with dipping sauce.
Tools You Will Need
- cutting board
- knife
- dry measuring cups
- measuring spoons
- mixing bowls
- wooden spoon
- bamboo skewers
- tongs
- grill pan
Why Choose New Zealand Lamb?
The source of our meat is always very important to us. New Zealand lamb is grass-fed year-round and the animals roam freely and graze naturally. The farmers also work really hard to provide a superior product.
They are committed to humanely raising their sheep while reducing carbon emissions. Most are generational farmers that truly care about the planet and their work and we couldn’t appreciate that more!
What Cut of Lamb to Use for Lamb Kabobs
Our top pick, and what we’re using in our recipe today, is lamb shoulder. This cut of meat is full of flavor and has a good amount of fat. Those characteristics paired with several hours of marinating will result in tender and juicy kabobs every single time!
Tips and Tricks for Lamb Kabobs Success
- As we mentioned above, we think lamb shoulder makes the best kabobs. Not only is lamb shoulder very flavorful, it’s a fairly inexpensive cut of meat.
- Cut the lamb into equally sized cubes to ensure even cooking.
- Marinate the lamb for at least 3 hours (up to 24 hours) to maximize the absorption of the tasty marinade flavors and as well as to tenderize the meat.
More Delicious Lamb Recipes You Will Love
- Lamb Kofta
- Garlic Butter Lamp Chops
- Braised Lamb Shanks
- Grass-Fed Lamb Meatballs
- Spiced Lamb Filled Roasted Garlic Hummus
- Harissa Grilled Lamb Chops
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Grilled Lamb Kabobs with Mint-Yogurt Sauce
EQUIPMENT
- 12 (7"-8") wooden bamboo skewers
INGREDIENTS
lamb kabobs
- 4½ tbsp olive oil divided
- 2½ tbsp red wine vinegar
- 1½ tbsp Dijon Mustard
- 1 tbsp minced rosemary
- 1 tbsp minced tarragon
- 1 garlic clove minced
- 2½ pounds boneless New Zealand grass-fed lamb shoulder cut into 1 inch cubes
- salt and pepper to taste
mint yogurt sauce
- 1 cup greek yogurt
- 2 tbsp chopped mint leaves
- 2 tbsp lemon juice
- 1½ tbsp honey
- salt and pepper to taste
INSTRUCTIONS
Kabobs
- In a mixing bowl combine 3 tablespoons oil, vinegar, mustard, rosemary, tarragon, and garlic cloves and whisk together.
- Add lamb to marinade and toss together until each piece is evenly coated. Refrigerate and marinate for 3 hours.
- Soak 10-12 bamboo skewers in water for about 30 minutes.
- Remove lamb from refrigerator and skewer cubes of lamb onto bamboo skewers until all cubes have been skewered. Season each skewer generously with salt and pepper on all sides.
- Set a grill or grill pan on medium-high heat and brush the surface with remaining oil. Grill skewers (in batches if needed) for 4 minutes on each side.
- Remove from heat and allow kabobs to rest, about 5 minutes.
Sauce
- Combine all of the ingredients in a bowl and whisk together. Season with salt and pepper and stir together.
Serving
- Pile skewers onto a platter and top with a sprinkle of sea salt flakes and cracked black pepper. Serve with dipping sauce.
NOTES
What Cut of Lamb to Use for Lamb Kabobs
Our top pick, and what we’re using in our recipe today, is lamb shoulder. This cut of meat is full of flavor and a good amount of fat. Those characteristics paired with several hours of marinating will result in tender and juicy kabobs every single time!Tips and Tricks for Lamb Kabobs Success
- Ue lamb shoulder! As we mentioned above, we think it’s the best cut for kabobs. Not only will you get delicious results, but it’s a fairly inexpensive cut of meat.
- Cut the lamb into equally sized cubes to ensure even cooking.
- Marinate the lamb for at least 3 hours (up to 24 hours) to maximize the absorption of the tasty marinade flavors and as well as to tenderize the meat.
Did you make this recipe? We want to see!
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Hi there! Looking forward to making this for the weekend. How much yogurt do I use. I didn’t see the amount. Thanks!
Hi Liz! Thanks I updated the recipe. Somehow that line got left out!
Hey there! I want to make this for dinner ASAP – looks delicious. I’m allergic to honey though, do you have any ideas for a replacement?
You can substitute agave nectar!
I’m making these tonight finally!
I made this today, it was awesome! Really peculiar but fitting taste. I had my doubts when i first tasted the sauce, but in the end it went really, really well with the meat.
Good stuff!
Made this tonight (sans tarragon, couldn’t find it) and put it in a wrap with lettuce. It was delish!
Looks tasty. Looks good to have it for a summer lunch with the family around. Love the photo… so scrumptious.