Lamb kabobs on a platter skewered with a side of yogurt sauce.

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

Lamb kabob ingredients all laid out in a kitchen.

Process

Kabobs

Cut lamb shoulder into 1 inch cubes.

Lamb shoulder cubed on a cutting board with some herbs on the side.

In a mixing bowl combine some oil, vinegar, mustard, rosemary, tarragon, and garlic cloves and whisk together.

Lamb kabob marinade whisked together in a bowl.

Add lamb to marinade and toss together until each piece is evenly coated.

Lamb shoulder cubes in a bowl with marinade.

Lamb shoulder cubes marinating in a glass bowl.

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.

Skewers soaking in water for lamb kabobs.

Skewering lamb kabobs to prepare them to grill.

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.

Grilling lamb kabob recipe using a grill pan.

Sauce

Combine all of the ingredients in a bowl and whisk together. Season with salt and pepper and stir together.

Mint yogurt sauce whisked together in a bowl.

Serving

Pile lamb kabobs onto a platter and top with a sprinkle of sea salt flakes and cracked black pepper. Serve with dipping sauce.

A platter of grilled lamb kabobs up close.

Tools You Will Need

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.