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Ingredients
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Marinade & Meat
To Serve
Method
Marinade & Meat
- 1
Prepare the lamb
Trim excess fat from the lamb and cut into uniform 1 to 1 1/4-inch cubes. Pat dry with paper towels to help the marinade adhere.
- 2
- 3
Marinate
Place the lamb cubes into a resealable bag or non-reactive bowl. Pour the marinade over the lamb, massaging to coat each piece. Refrigerate at least 3 hours, preferably overnight (8–12 hours) for best flavor and tenderness.
- 4
Soak skewers (if wooden)
If using wooden skewers, submerge them in water for 30 minutes before grilling to prevent burning. If using metal skewers this step is not needed.
- 5
Prep vegetables
While the meat is marinating (or 30 minutes before cooking), separate onion into layers and cut bell peppers into pieces similar in size to the lamb cubes so they cook evenly.
- 6
Skewer
Thread lamb, onion pieces and bell pepper onto skewers, leaving a little space between pieces so heat circulates. Aim for 4–5 lamb cubes per skewer depending on skewer length.
Grilling & Finishing
- 7
- 8
- 9
Grill kebabs
Place skewers on the hot grill. Cook 10–12 minutes total, turning every 2–3 minutes to get even char and color. Aim for an internal temperature of 145°F (63°C) for medium-rare to medium (adjust cooking time for desired doneness). Vegetables should be tender-crisp and slightly charred.
- 10
Rest
Transfer skewers to a platter and let rest 5 minutes to allow juices to redistribute.
- 11