Mediterranean Lamb Kebab
This classic lamb kebab recipe offers an irresistible blend of flavors and textures to delight your taste buds.
Lamb Kebab
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What I Like About this Recipe
- It is delicious and full of various flavors and textures.
- Sometimes, I have difficulty eating lamb because the meat tastes strong, but the Mediterranean marinade improves the taste tenfold.
- It is plain and quick to make.
- Barbecue always leaves me satisfied.
- Plus, by creating your kebabs at home, you can control the quality of ingredients, ensuring you get a healthier and more wholesome meal.
What is a Mediterranean Lamb Kebab?
A Mediterranean Lamb Kebab consists of marinated pieces of lamb, often skewered with vegetables like bell peppers, onions, and tomatoes, and then grilled. The marinade typically includes ingredients such as olive oil, garlic, lemon juice, and a blend of Mediterranean spices like oregano, cumin, and coriander, infusing the lamb with a rich, aromatic flavor.
Where does this recipe come from?
Mediterranean Lamb Kebabs originate from the diverse culinary traditions of the Mediterranean region, particularly countries like Greece, Turkey, and Lebanon. These cultures have a long history of grilling marinated meats over an open flame, using local spices and herbs.
It is more Eastern than Western Mediterranean.
Ingredients
Lamb Meat Resemblance
Credit Alberto Conde Kitchen in the Med
- 1 lb lamb, cubed
- 1/4 cup plain yogurt
- Two tablespoons of olive oil
- Two cloves garlic, minced
- One teaspoon of ground cumin
- One teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- Wooden skewers soaked in water
Mediterranean Lamb kebab
Instructions
- Combine the yogurt, olive oil, minced garlic, ground cumin, paprika, coriander, cinnamon, salt, pepper, and lemon juice in a bowl. Mix well to blend the flavors well.
- Add the cubed lamb to the marinade, ensuring you coat it thoroughly. Cover the bowl in a plastic wrap. Refrigerate for at least 2 hours (or better overnight) to allow the flavors to mix and develop.
- Preheat your grill to medium-high heat.
- Thread the marinated lamb onto the soaked wooden skewers, evenly distributing the pieces.
- Grill for 8-10 minutes, turning periodically, until the lamb is cooked to your taste and has a nice char on the outside.
- Remove and let them rest for a few minutes before serving.
- Serve the lamb kebabs hot with your choice of sides, and enjoy!
Suggestions for Serving
Serve the lamb kebabs with couscous or basmati rice.
Pair them with a refreshing Greek salad or a tangy tzatziki sauce for dipping.
Garnish with chopped fresh parsley or mint for extra freshness.
Lamb Meat Resemblance
Credit Alberto Conde Kitchen in the Med
Tips and ideas
- Add diced onions, bell peppers, or cherry tomatoes to the skewers along with the lamb for even more flavor.
- If using wooden skewers, soak them in water for at least 30 minutes before threading the lamb to prevent them from burning on the grill.
- Don’t overcrowd the skewers. Leave a little space between each piece of lamb to ensure even cooking.
- Feel free to experiment to suit your taste preferences. You can adjust the various spices or add extra herbs like oregano or thyme for a unique twist.
Lamb Kebab
Mediterranean Lamb Kebab FAQ
1. What cut of lamb is best for kebabs?
The boneless leg of lamb or lamb shoulder works best for kebabs. These cuts have a good balance of lean meat and fat, which helps keep the kebabs juicy and flavorful during grilling.
2. How long should I marinate the lamb?
For the best flavor, marinate the lamb for at least 2 hours. For a more intense taste, marinate it overnight in the refrigerator. Remember to avoid marinating at room temperature.
3. Can I use other meats for this recipe?
You can substitute lamb with beef, chicken, or even pork. Adjust the marinade and cooking time according to the meat you choose.
4. What vegetables pair well with lamb kebabs?
Bell peppers, onions, cherry tomatoes, and zucchini are great choices. They cook at a similar rate to the lamb and absorb the marinade’s flavors nicely.
5. Can I cook the kebabs without a grill?
You can cook them on a grill pan on the stovetop or broil them in the oven. For medium-rare lamb, ensure they reach an internal temperature of 145°F (63°C).
6. How do I prevent the lamb from drying out?
Do not overcook the lamb. Grill the kebabs over medium-high heat for about 8-10 minutes, turning occasionally, to achieve a tender and juicy texture.
7. Are Mediterranean Lamb Kebabs spicy?
They are typically not spicy but rather full of aromatic flavors from herbs and spices like oregano, cumin, and coriander. For a spicy kick, you can add chili flakes or cayenne pepper.
8. Can I make these kebabs ahead of time?
Yes, you can marinate the lamb and assemble the skewers up to a day in advance. Store them in the refrigerator until ready to grill.
9. What should I serve with Mediterranean Lamb Kebabs?
Serve them with sides like couscous, rice pilaf, or a fresh Greek salad. Tzatziki sauce or a yogurt-garlic dip complements the kebabs beautifully.
10. How do I store leftovers?
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days. To avoid drying out the meat, reheat them gently in the oven or on the stovetop.
Mediterranean Lamb Kebab Recipe
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Ingredients
Instructions
- Combine the yogurt, olive oil, minced garlic, ground cumin, paprika, coriander, cinnamon, salt, pepper, and lemon juice in a bowl. Mix well to combine.
- Add the cubed lamb to the marinade, ensuring you coat it thoroughly. Cover the bowl in a plastic wrap. Refrigerate for at least 2 hours (or better overnight) to allow the flavors to meld.
- Preheat your grill to medium-high heat.
- Thread the marinated lamb onto the soaked wooden skewers, evenly distributing the pieces.
- Grill for 8-10 minutes, turning periodically, until the lamb is cooked to your taste and has a nice char on the outside.
- Remove and let them rest for a few minutes before serving.
- Serve the lamb kebabs hot with your choice of sides, and enjoy!
Nutrition
