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Restaurants›Albaraka Mediterranean Market and Grill›Lamb Kabob Recipe

Lamb Kabob Recipe

Name: Albaraka Mediterranean Market and Grills Lamb Kabob Recipe
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.2 kg boneless lamb leg or shoulder, cut into 1 to 1.5-inch cubes; 1 cups plain full-fat yogurt; 3 tbs olive oil; 2 tbs lemon juice (fresh); 4 count garlic cloves, minced; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika (sweet or smoked, per preference); 1 tsp ground black pepper; 1.5 tsp salt; 0.25 tsp red pepper flakes (optional, for heat); 1 count red onion, cut into large wedges; 1 count red or yellow bell pepper, cut into 1.5-inch pieces; 1 count zucchini or tomato (firm), halved or thick-sliced; 1 tbs olive oil (for vegetables); 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 2 tbs fresh parsley, chopped; 4 count lemon wedges; 1 tsp sumac (optional sprinkle); 4 servings flatbread or rice (to serve)

Inspired by Albaraka Mediterranean Market and Grill

Time3h 20m

Serves4

Fire grilled halal Lamb kabob

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Ingredients

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Marinated Lamb

2 2/3 lb (1.2 kg) boneless lamb leg or shoulder, cut into 1 to 1.5-inch cubes

1 cups plain full-fat yogurt

3 tbs olive oil

2 tbs lemon juice (fresh)

4 count Garlic cloves, minced

2 tsp Ground cumin

1 tsp Ground coriander

1 tsp paprika (sweet or smoked, per preference)

1 tsp ground black pepper

1 1/2 tsp Celtic sea salt

1/4 tsp red pepper flakes (optional, for heat)

Skewer Vegetables (optional)

1 count red onion, cut into large wedges

1 count red or yellow bell pepper, cut into 1.5-inch pieces

1 count zucchini or tomato (firm), halved or thick-sliced

1 tbs olive oil (for vegetables)

1/2 tsp salt (for vegetables)

1/4 tsp black pepper (for vegetables)

Finishing & Serving

2 tbs Fresh parsley, chopped

4 count lemon wedges

1 tsp sumac (optional sprinkle)

4 servings flatbread or rice (to serve)

Method

Marinated Lamb

Prepare marinade and lamb

In a large bowl combine yogurt, 3 tablespoons olive oil, lemon juice, minced garlic, ground cumin, ground coriander, paprika, black pepper, salt, and red pepper flakes (if using). Whisk until smooth.

Add the lamb cubes to the bowl and toss thoroughly so each piece is well coated in the marinade. Cover the bowl with plastic wrap or transfer to a sealed container.

Marinate in the refrigerator for at least 4 hours and up to 24 hours. For best flavor and tenderness aim for 8–12 hours. Remove the lamb from the refrigerator 30–45 minutes before grilling to take the chill off.

Skewer Vegetables (optional)

If using vegetables, toss the onion wedges, bell pepper pieces, and zucchini/tomato pieces with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Set aside and refrigerate with the lamb or cover until ready to skewer.

If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.

Assemble & Grill

Preheat a gas or charcoal grill to medium-high heat (about 425–475°F / 220–245°C). If using charcoal, let coals burn until covered with white ash for even heat.

Thread the marinated lamb onto skewers, leaving a little space between pieces so heat circulates evenly. If using vegetables, alternate lamb and vegetable pieces or make separate skewers.

Brush or spray the grill grates lightly with oil to prevent sticking.

Place the skewers on the hot grill. Cook 3–4 minutes per side, rotating every 3–4 minutes so each side gets direct heat, for a total of about 10–14 minutes depending on cube size and desired doneness. Aim for medium-rare to medium (internal temperature about 135–145°F / 57–63°C) for tender lamb. If you prefer well-done, cook a few minutes longer.

If the exterior is browning too quickly, move skewers to a cooler part of the grill and continue cooking until done. For extra char, finish over direct high heat for 1 minute per side once internal temperature is reached.

Remove skewers from the grill and let rest for 5 minutes to allow juices to redistribute.

Finishing & Serving

Slide lamb (and vegetables, if used) off the skewers onto a platter. Sprinkle chopped parsley and a light dusting of sumac, if using, over the top. Serve immediately with lemon wedges and warm flatbread or rice.

Squeeze lemon over the lamb to taste before eating. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid drying out.