Grilling lamb kebabs in January? When Southern California delivers temperatures over 70°F (21°C), there’s nothing better than enjoying a BBQ outdoors for lunch. My daughters adore lamb. Lamb is one of those meats people either love or dislike. I grew up with a roast lamb leg every Saturday: roast potatoes and a beet salad alongside—very British. Back then, without instant-read thermometers, lamb often came out well done, always served with gravy and fresh mint sauce.
Grilled lamb kebabs are far easier and quicker than a roast. The secret to great kebabs is a proper marinade, careful cooking so they don’t overcook, and a final sprinkle of fresh herbs. When you thread meat and vegetables together, timing and size matter to get everything done perfectly.
Tips
Uniform size for both meat and vegetables is essential so everything cooks evenly. Plan cuts so meat and veg finish at the same time.
Lamb pieces
I usually use boneless leg of lamb for kebabs. Do not trim all the fat—the fat protects the meat from overcooking while vegetables like zucchini and mushrooms finish. Cut large cubes about 2″ (5 cm) square.
Marinated lamb chunks with the fat kept on to prevent overcooking and burning.
Marinate
I always marinate lamb with an acid such as lemon or lime juice to help tenderize, plus fresh minced garlic, a dry rub and fresh herbs. Oregano and rosemary are excellent with lamb. Use a savory dry rub you like—this type of rub keeps well and is useful on steaks, ribs and vegetables too.
Vegetables
Cut vegetables large enough to avoid burning but not so large that the meat cooks through before they’re tender. Choose vegetables that cook in roughly the same time or cut accordingly. Toss the vegetables in olive oil, lemon or lime juice, salt, pepper and fresh herbs; the acid helps preserve bright color.
Marinated vegetables with olive oil, fresh herbs, salt and pepper.
Skewers
Soak wooden skewers in water before using to reduce burning. When threading meat and vegetables, leave a little space around each piece so heat circulates and everything cooks evenly.
Skewered lamb kebabs with fat wrapped around the outside of the meat.
Cooking the kebabs
Preheat the grill. If you can control temperature, heat it to around 400°F (204°C) to sear the lamb and render some fat. Sear carefully, rotating the skewers to avoid flare-ups and burning. Once the meat is nicely browned, reduce the heat to low so vegetables and meat can finish cooking gently. Cooking time depends on the size of your cubes.
For doneness, aim for an internal temperature near 130°F (54°C) for medium-rare; after resting, it will rise to about 135–140°F (57–60°C). Use that temperature as a guide for your preferred level of doneness.
Careful searing at the start yields perfectly cooked kebabs.
Perfectly cooked lamb with well-cooked vegetables.
Medium-rare lamb kebabs.
GRILLED LAMB KEBABS
Ingredients
- 1 zucchini
- 1 yellow squash
- ½ onion
- 1 red pepper
Vegetable marinade
- ¼ cup olive oil
- 1 tsp lime or lemon juice
- 1 tsp sea salt
- ½ tsp ground black pepper
- 1 tsp fresh rosemary
- 1 tsp fresh oregano
Lamb marinade
- 1.1 kg boneless lamb leg
- 2 Tbsp dry rub (adjust to taste)
- Juice of 1 lemon or lime
- 3 cloves fresh minced garlic
Instructions
Prepare lamb the day before
- Cut lamb into large 2″ (5 cm) cubes, keeping the fat on. Boneless leg is ideal.
- Add lemon or lime juice and fresh minced garlic.
- Generously sprinkle the dry rub and marinate overnight.
- Soak wooden skewers if using them.
Prepare vegetables
- Cut vegetables to uniform sizes so they finish cooking at the same time as the meat.
- Combine the vegetable marinade ingredients and toss with the vegetables.
- Thread vegetables and meat onto skewers, leaving a little space between pieces.
Grill kebabs
- Preheat the BBQ to high heat, about 400°F (204°C).
- Sear the kebabs on high heat, rotating frequently to avoid burning.
- Reduce heat to low and cook until vegetables and meat are done; timing depends on cube size.
- Remove from heat when the internal temperature reaches about 120°F (49°C), then sprinkle with fresh oregano and rosemary and allow to rest until it reaches your desired doneness.