Name: Grilled Lamb Kabobs
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Mediterranean
Ingredients: 2 lbs. leg of lamb (before trimming), trimmed and cut into pieces 1 1/2 inches square; 1 large red onion, cut into pieces 1 1/2 inches wide; 2 small zucchini, cut into thin pieces about the same size as the meat but not too thick; 2 tsp. onion powder; 2 tsp. garlic powder; 1 tsp. dried Greek or Turkish oregano; 1/2 tsp. ground dried rosemary; 1 tsp. ground cumin; 1/2 tsp. smoked paprika (or use regular paprika if you don’t have the smoked kind); 1/4 tsp. fresh ground black pepper; 3 T fresh squeezed lemon juice (see notes); 1/3 cup olive oil, plus more to brush kabobs

Description

These Grilled Lamb Kabobs are tender, juicy, and packed with flavor. Perfect for summer barbecues or family dinners!

Ingredients

Scale

2 lbs. leg of lamb (before trimming), trimmed and cut into pieces 1 1/2 inches square
1 large red onion, cut into pieces 1 1/2 inches wide
2 small zucchini, cut into thin pieces about the same size as the meat but not too thick
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. dried Greek or Turkish oregano
1/2 tsp. ground dried rosemary
1 tsp. ground cumin
1/2 tsp. smoked paprika (or use regular paprika if you don’t have the smoked kind)
1/4 tsp. fresh ground black pepper
3 T fresh squeezed lemon juice (see notes)
1/3 cup olive oil, plus more to brush kabobs

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Instructions

Trim some but not all the fat from the lamb, leaving the amount of fat you prefer. Cut lamb in cubes about 1 1/2 inches square.
Whisk together onion powder, garlic powder, oregano, ground rosemary, ground cumin, paprika, black pepper, lemon juice, and olive oil to make the marinade.
Put lamb in a Ziploc bag, pour in all the marinade, and then cut zucchini and onions into same-size pieces about 1 1/2 inches big. (If you prefer lamb that’s on the rare side, remember to make the zucchini a bit thinner so it will cook more quickly.)
Thread skewers with lamb pieces, zucchini pieces, and red onions. Brush kabobs on all sides with olive oil so they won’t stick on the grill.
Lay skewers on the grill and immediately turn the temperature down to medium-high.
Turn the lamb kabobs about every 3 minutes or when you see grill marks. Cooking time will be 8-12 minutes, depending on how done you like your lamb.
I recommend using an Instant-Read Meat Thermometer to test when the lamb is done. Cook to 145F/65C for medium rare, 160F/70C for medium, or 170F/75C for well done.

Notes

Serve hot, with Low-Carb Pita Bread and Tzatziki Sauce if desired.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dinner
Method: Grilling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 kabob
Calories: 450
Sugar: 2g
Sodium: 150mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 35g
Cholesterol: 90mg