Grilled American Lamb Kababs


June 21, 2022

Recipe provided by grilled lamb kebabs - Blue Bowl (, courtesy of the American Lamb Board (Grilled American Lamb Kebabs | American Lamb).

Cook time: 12 minutes

  • Prep: 25 mins
  • Cook: 15 mins



2 1/2 lbs Boneless leg of American lamb, cubed

6 tbsp Olive oil

6 cloves Garlic (medium to large)

1 tbsp Oregano

1/2 tsp Fresh thyme

1/2 tsp Salt

1/4 tsp Pepper

1/2 Lemons, juiced


4 Medium bell peppers

2 Medium yellow onion

1 1/2 cups Cherry tomatoes

6 tbsp Olive oil

1/2 Lemon, juiced

3 cloves Garlic

1 tsp Oregano

3/4 tsp Salt

pinch Pepper


Mixed green tossed with a bit of lemon juice and olive oil


1Prep: Add the lamb marinade ingredients to a large tupperware container and mix everything together. Add the lamb meat, and toss it in the marinade so it’s well coated. Let marinate at least 2.5 hours before grilling, or up to 8 hours.

2Chop your veggies into large chunks – leave the tomatoes whole. Add to a container or bag with marinade ingredients, like we did with the lamb.

3Soak your skewers (if wooden, not metal) in water for an hour before grilling.

4Assemble Kebabs: Alternate meat and veggies, leaving a bit of room on both ends of the skewer.

5Grill: Grill the kebabs over medium heat. Cook about 4-5 minutes, rotate, and repeat. Cut into one of the larger pieces to ensure desired level of doneness.

6Serve + Store: Serve with a bed of fresh greens tossed with a splash of lemon juice and olive oil. Store leftovers in an airtight container in the fridge for up to 5 days.