Lamb Kabob Recipe

Prepare lamb and marinade

Trim excess fat from the lamb and cut into 1 to 1 1/4-inch cubes so pieces cook evenly. Place lamb cubes in a medium bowl.

In a separate bowl whisk together Greek yogurt, 2 tbsp olive oil, lemon juice, minced garlic, ground cumin, ground coriander, sweet paprika, black pepper, kosher salt and crushed red pepper flakes (if using) until smooth.

Pour the marinade over the lamb, toss to coat thoroughly, cover bowl with plastic wrap or transfer to a resealable bag and refrigerate at least 2 hours and up to 8 hours. (For best flavor, marinate 4–6 hours.)

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). If broiling, preheat the broiler and position rack 6 inches from heat source.

Prepare the vegetables: cut the red onion into 1-inch pieces, core and cut the red bell pepper into 1-inch pieces, slice the zucchini into 1/2-inch half-moons or 1-inch chunks so they match lamb size. Keep cherry tomatoes whole.

Remove lamb from refrigerator and let sit at room temperature for 15–20 minutes before grilling to take the chill off (helps even cooking). Drain excess marinade if it's pooling but do not rinse the meat.

Thread lamb and vegetables onto skewers, alternating pieces: lamb, onion, pepper, zucchini, cherry tomato, repeating until each skewer is filled but not overcrowded. Leave about 1/2 inch of skewer at each end for handling. Use the vegetables as separators to help meat cook evenly.

Brush assembled skewers lightly with 1 tbsp olive oil to prevent sticking. Place skewers on the preheated grill or grill pan. Cook kabobs for about 10–12 minutes total, turning every 2–3 minutes so all sides get good color and even cooking. Aim for an internal temperature of 135–140°F (57–60°C) for medium-rare to medium, or cook longer for desired doneness. If broiling, broil 4–5 minutes per side, watching carefully to avoid burning.

When lamb is cooked to desired doneness, transfer skewers to a clean plate and tent loosely with foil. Let rest 5 minutes; carry-over heat will finish cooking and juices will redistribute.

Sprinkle chopped parsley over the kabobs and serve with lemon wedges for squeezing over the meat. Serve hot with sides such as rice, flatbread, or a simple salad.