Marinated Greek Lamb Kebabs
When you’re craving lamb, but don’t need to roast a whole leg, these tender, flavorful Marinated Greek Lamb Kebabs will fit the bill. The Mediterranean flavors work perfectly with lamb, and these Greek kebabs are destined to become a family favorite.
This Leg of Lamb Recipe is cubed, marinated, and grilled to infuse both smoky and Greek flavors into the meat. It’s absolutely wonderful!
Why You’ll Love this Marinade for Lamb Kabobs
- The simple flavors of red wine, red wine vinegar, fresh herbs, garlic, and lemon pair perfectly with lamb.
- Lamb is popular in Greek cuisine and this marinade reflects traditional Greek flavors.
- Grilling adds even more deliciousness to these lamb skewers, by way of the Maillard reaction when the amino acids react with the sugars and create delicious flavor compounds.
I am the daring eater in our household. Thankfully, a few of my forays away from the standard meat and potatoes my hubby grew up with have become his new favorites. Rice and pasta were infrequent on his childhood dinner table, and ethnic dishes were pretty much non-existent.
Bill loves lamb, thanks to an introduction to an Easter leg of lamb my mom served early in our marriage, studded with garlic and roasted to perfection. But grilled, marinated Greek lamb kebabs are perfect for those times you crave lamb, but a roast is way too much meat.
Frequently Asked Questions
What Cut of Lamb is Best for Grilled Lamb Kabobs?
Use a boneless leg of lamb or lamb shoulder or lamb sirloin. Made sure the cut is not too lean as the fat will help keep the meat moist as it coos.
At What Temperature is Lamb Done?
Cook it to Medium Rare for the best results or 145°. It’s best to pull the lamb off the grill at 135°, cover with foil, and let it rest for 10 minutes. The juices will reabsorb and the residual heat will bring the temperature up 10 degrees.
Leg of Lamb Recipe
These are marinated Greek lamb kebabs super easy to prepare. Start with a leg of lamb or purchase already cubed lamb from your butcher. Just make your marinade the night before you plan to grill and marinate your lamb cubes overnight.
- PRO-Tip: Big chunks of lamb are better than smaller ones. I aim for about 1 1/2-inch cubes so that the lamb does not get overdone as can easily occur with small pieces of meat. You also want the onions and peppers to have enough time on the grill so they cook and soften.
- If you buy a leg of lamb and cube it yourself, the cost will be less than buying it already cut.
- Keeping the lamb and veggies in the marinade overnight allows the wine, vinegar, and lemon juice to tenderize the lamb. The acid in those ingredients helps denature the proteins in your meats while imparting a delicious flavor (although the marinade works mainly on the surface of the meat).
- PRO-Tip: I like marinating in a large Ziploc bag. Make sure to seal well, so the marinade does not spill in your refrigerator.
- Flip the bag once or twice during the marination time and agitate it so that all the surfaces of the lamb are exposed to the marinade.
- We love to grill over charcoal as often as possible as the smoke provides an additional flavor to the lamb that is lacking with a gas grill. But either option will work well.
- Remove the lamb from the refrigerator about 30 minutes before grilling to get the chill off.
- Grill your lamb to medium rare for the best results. Check the internal temperature with an Instant Read Thermometer.
- It should read 135º when you pull it off the grill. There will be some residual cooking and the final temperature will be higher. Tent the kebabs with foil and let them rest for about 10 minutes before serving. This allows the juices to reabsorb and the meat to come up to temperature. This Leg of Lamb Recipe is to die for!
Kabobs, Kebabs, or Souvlaki?
I have been known to spell the word “kebab” both ways. Kebab is the more popular spelling, a Turkish word meaning sword or skewer. Cabob is also seen on occasion. And to confuse you even more, this dish is also known as souvlaki, which translates to “made from lamb” in Greek and Latin.
No matter what you call these or how you spell them, if you enjoy lamb, or want to try it for the first time, I think you’ll enjoy this recipe for Greek kebabs! It’s picky hubby approved!! Serve it with my favorite Greek Salad with Feta, Cheesy Spinach Rice Casserole, Homemade Pita Bread, and Greek Lemon Bundt Cake for dessert! If you’re looking for a leg of lamb recipe, here’s my Glazed Leg of Lamb. As a bonus, these kabobs are actually a leg of lamb recipe, so you won’t have to carve it!
More Grilling Recipes You’ll Love:
- Grilled Cedar Plank Salmon
- Ginger Flank Steak
- Grilled Korean Steaks
- Thai Chicken
- Grilled Shrimp Scampi
- Easy Grilled Flank Steak
- Grilled Potato Packets
- Spinach Salad with Grilled Peaches
- Grilled Apple Crisp
- Blueberry Cobbler on the Grill
- Grilled Peach Melba
- More Entree Recipes
This recipe was first shared in 2011. Photos and text updated in 2019.
- 2 pounds lamb, cut into 1 1/2-2-inch cubes (my butcher cubed some leg of lamb)
- 1/2 cup red wine
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 2 + large cloves of garlic (minced)
- Juice of 1/2 lemon
- 1/2 teaspoon fresh thyme or sprinkle of dried thyme
- 1 large onion (cut into 1+ inch chunks)
- 1 red bell pepper (cut into 1+ inch chunks)
- Combine wine, vinegar, olive oil, salt, pepper, oregano, lemon juice and onion in large ziplock bag. Add lamb and mix to combine. Marinate overnight in the fridge.
- Skewer lamb chunks with slices of onion and bell pepper. Grill to desired doneness.
Adapted from Greek Cookery Marin.
Amount Per Serving: Calories: 848Total Fat: 58gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 220mgSodium: 736mgCarbohydrates: 16gFiber: 2gSugar: 10gProtein: 57g