Best 10 Lamb Kabob Marinade Recipes

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Indulge in the delectable flavors of tender and juicy lamb kabobs, a culinary delight that tantalizes taste buds and captures hearts. This article unveils the secrets behind creating the perfect lamb kabob marinade, a crucial step in achieving succulent and flavorful skewers. With a harmonious blend of spices, herbs, and tangy ingredients, you'll discover the art of crafting a marinade that infuses every bite with a symphony of flavors. Explore the world of marinades, ranging from classic to exotic, and uncover the techniques that elevate your lamb kabobs from ordinary to extraordinary. Embark on a culinary journey that promises to transform your next grilling experience into an unforgettable feast.

Let's cook with our recipes!

LAMB KABOBS



Lamb Kabobs image

A special Mediterranean marinade that flavors and tenderizes the meat, plus a bit of grilling technique, produce succulent, juicy lamb kabobs every time. Watch the video and read the full post for more tips and information.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 10

1 ½ lb boneless leg of lamb
Kosher salt and black pepper
1 medium yellow onion
5 garlic cloves
1 teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cardamom
1 cup packed fresh parsley
1/3 cup extra virgin olive oil
Juice and zest of 1 lemon

Steps:

  • Cut the lamb into 1 to 1 1/2 -inch cubes or pieces and put them in a large bowl. Season with kosher salt and black pepper.
  • In the bowl of a food processor fitted with a blade, combine the onion, garlic, spices, parsley, olive oil and lemon juice. Cover and run the processor until everything is finely chopped (you should end up with a thick onion marinade).
  • Pour the onion marinade over the lamb and mix well to make sure all the lamb is well coated with the marinade. Cover and refrigerate for up to 2 hours. (If you do not have time, leave the kabobs to marinate at room temperature for about 30 minutes).
  • Brush the grates of a gas grill (or an indoor griddle) with oil and heat.
  • Shake excess marinade off and thread the lamb pieces on some long skewers, allowing a little room between pieces (I used 6 wooden skewers that have been soaked in water).
  • Assemble the lamb kabobs in one single layer over your heated grill or griddle. Grill over high heat, turning each kabob one-quarter turn every couple minutes, until the meat is browned all over, anywhere from 7 to 9 minutes, depending on how well you like your lamb cooked (7 minutes on my grill produced medium-rare kabobs).

Nutrition Facts : Calories 275 kcal, Carbohydrate 3.6 g, Protein 23.6 g, SaturatedFat 3.9 g, Cholesterol 73.7 mg, Sodium 274.8 mg, Fiber 0.8 g, Sugar 0.9 g, ServingSize 1 serving

LAMB KABOB MARINADE



Lamb Kabob Marinade image

Middle Eastern kabob marinade. Can be used with lamb, beef, pork, or chicken.

Provided by Senad

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 4h5m

Yield 4

Number Of Ingredients 10

1 medium onion, quartered
¼ cup vegetable oil
4 cloves garlic
4 tablespoons lemon juice
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon kosher salt
1 teaspoon cumin
1 dash Worcestershire sauce
1 pound boneless lamb shoulder, cut into 1-inch cubes

Steps:

  • Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade.
  • Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.

Nutrition Facts : Calories 319.4 calories, Carbohydrate 6.8 g, Cholesterol 60.9 mg, Fat 26 g, Fiber 1.8 g, Protein 15.6 g, SaturatedFat 7.9 g, Sodium 1470 mg, Sugar 1.8 g

KABOB MARINADE



Kabob Marinade image

This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.

Provided by Jon

Categories     Everyday Cooking

Time 15m

Yield 6

Number Of Ingredients 8

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup prepared mustard
1 ½ teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer

Steps:

  • In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g

THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)



The Best Marinade for Kabobs! (Beef, Pork and Lamb) image

I have a few favorite marinades that I have used for years this is one of them, this marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will love this marinade!

Provided by Kittencalrecipezazz

Categories     < 15 Mins

Time 5m

Yield 3 1/2 cups

Number Of Ingredients 11

1 1/2 cups oil
3/4 cup soy sauce (can use low-sodium)
1/4 cup Worcestershire sauce
1/2 teaspoon salt (or to taste I use seasoned salt)
3 tablespoons chopped fresh parsley or 2 teaspoons dry parsley flakes
1 teaspoon fresh ground black pepper (or to taste)
1/2 cup wine vinegar
1 -2 tablespoon fresh minced garlic (or to taste, I use lots!)
1/3 cup store-bought teriyaki sauce
1/2 cup honey (do NOT use any substitutions use only honey)
2 small green onions, chopped (optional)

Steps:

  • Put all ingredients into a blender (except the green onions, if using add them in after blending).
  • Blend for 30-40 seconds.
  • Mix in in green onions.
  • This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
  • *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.

Nutrition Facts : Calories 1056.2, Fat 93.5, SaturatedFat 12.1, Sodium 5026.7, Carbohydrate 52.8, Fiber 0.9, Sugar 46.7, Protein 8.6

HERBED LAMB KABOBS



Herbed Lamb Kabobs image

This colorful kabob wouldn't be the same without its delicious herb marinade and tender-crisp vegetables. Together, they add delicious flavor and texture to the lamb pieces. This recipe was submitted by Janet Dingler from Cedartown, Georgia.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

1 cup canola oil
1 medium onion, chopped
1/2 cup lemon juice
1/2 cup minced fresh parsley
3 to 4 garlic cloves, minced
2 teaspoons salt
2 teaspoons dried marjoram
2 teaspoons dried thyme
1/2 teaspoon pepper
2 pounds boneless lamb
1 medium red onion, cut into wedges
1 large green pepper, cut into 1-inch pieces
1 large sweet red pepper, cut into 1-inch pieces

Steps:

  • In a small bowl, combine the first 9 ingredients. Pour 1 cup into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 6-8 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb and vegetables. Grill, uncovered, over medium-hot heat for 8-10 minutes on each side or until meat reaches desired doneness(for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade.

Nutrition Facts : Calories 366 calories, Fat 28g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 591mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.

MARINATED LAMB KEBABS



Marinated Lamb Kebabs image

Provided by Ina Garten

Categories     main-dish

Time 8h30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound plain yogurt (regular or lowfat)
1/4 cup good olive oil, plus more for brushing grill
1 teaspoon lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons fresh whole rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds top round lamb
1 red onion

Steps:

  • Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
  • Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
  • Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
  • Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.

MARINATED GRILLED LAMB KABOBS



Marinated Grilled Lamb Kabobs image

Provided by Food Network

Categories     appetizer

Time 2h48m

Yield 6 to 8 servings

Number Of Ingredients 17

1 boneless leg of lamb (about 5 pounds)
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup honey
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
2 large white onions, cut into 2-inch squares
1 green bell pepper, cut into 2-inch squares
1 orange bell pepper, cut into 2-inch squares
1 red bell pepper, cut into 2-inch squares
1 yellow bell pepper, cut into 2-inch squares
1 pint cherry tomatoes, stemmed
1 (8-ounce) package white button mushrooms
Wooden skewers, soaked in water for 30 minutes

Steps:

  • For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
  • Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
  • Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
  • To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
  • Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

GREEK LAMB KABOBS



Greek Lamb Kabobs image

We have a gas grill and use it year-round, especially to make these tender juicy kabobs. The lamb marinates overnight, and the attractive skewers can be quickly assembled the next day. -Kathy Herrola of Martinez, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup lemon juice
2 tablespoons dried oregano
4 teaspoons olive oil
6 garlic cloves, minced
1 pound boneless lamb, cut into 1-inch cubes
16 cherry tomatoes
1 large green pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch wedges

Steps:

  • In a small bowl, combine lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add lamb; seal bag and turn to coat. Refrigerate 8 hours or overnight, turning occasionally., Drain lamb, discarding marinade in bag. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill kabobs, covered, over medium heat or broil 4 in. from heat 5-6 minutes on each side or until lamb reaches desired doneness and vegetables are crisp-tender, turning occasionally and basting with reserved marinade.

Nutrition Facts : Calories 226 calories, Fat 9g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 83mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

SHISH KABOB MARINADE (STEAK OR LAMB)



Shish Kabob Marinade (Steak or Lamb) image

From Favorite Recipes of our First Ladies, 1971. This one was submitted by Mrs. Stanley Hathaway of Wyoming. I haven't tried it yet.

Provided by Oolala

Categories     Steak

Time 3m

Yield 1 cup

Number Of Ingredients 9

1/2 cup salad oil
1/4 cup vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1 garlic clove
1 pinch marjoram
1 pinch salt
1 pinch rosemary

Steps:

  • Mix all ingredients and marinate either round steak, sirloin or lamb at least 2 hours.
  • If you wish to use wild game, marinate longer.

Nutrition Facts : Calories 1018.6, Fat 108.2, SaturatedFat 14.9, Sodium 660.2, Carbohydrate 14.6, Fiber 0.4, Sugar 9.3, Protein 0.8

LAMB KEBABS WITH PEPPERY LIME MARINADE



Lamb kebabs with peppery lime marinade image

Team these tangy kebabs with a tossed salad and enjoy a spicy supper

Provided by Roopa Gulati

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 11

600g lean lamb neck fillet
2 green chillies , seeded and roughly chopped
3 garlic cloves , roughly chopped
½ tsp cracked black peppercorns
½ tsp ground cinnamon
½ tsp ground cardamom or crushed cardamom seeds
juice of 2 large limes
1 tbsp vegetable or sunflower oil
salad of red onion rings, halved cherry tomatoes and crisp lettuce
warm naan bread , torn into pieces
mint chutney

Steps:

  • Cut the lamb into 2cm thick slices and tip into a bowl. Blitz the chillies in a blender with the garlic, peppercorns, cinnamon, cardamom, lime juice and oil. Pour it over the lamb and mix well. Cover the bowl tightly with cling film and chill in the fridge for at least 30 minutes, or up to 4 hours.
  • Thread the lamb onto steel or soaked wooden skewers and cook under a preheated grill for 7-10 minutes, turning once.When the lamb is tender, tip any juices from the grill tray into a small saucepan. Cook on a medium heat until syrupy.
  • Pour the spiced glaze over the juicy kebabs and serve with the salad, ripped up naan and Mint chutney (see 'Goes well with').

Nutrition Facts : Calories 237 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 31 grams protein, Sodium 0.27 milligram of sodium

Tips:

  • Choose the right cut of lamb: Leg of lamb, lamb shoulder, and lamb loin are all good choices for kabobs. Look for meat that is well-marbled with fat, as this will help keep the kabobs moist during cooking.
  • Cut the lamb into 1-inch cubes: This will ensure that the kabobs cook evenly.
  • Make your marinade ahead of time: This will allow the flavors to meld and penetrate the lamb. You can marinate the lamb for up to 24 hours, but 4 hours is a good minimum.
  • Use a variety of vegetables on your kabobs: This will add flavor and color. Some good options include bell peppers, onions, tomatoes, mushrooms, and zucchini.
  • Skewer the kabobs tightly: This will help keep them from falling apart during cooking.
  • Cook the kabobs over medium heat: This will help prevent them from burning on the outside while remaining raw on the inside.
  • Turn the kabobs regularly: This will ensure that they cook evenly on all sides.
  • Serve the kabobs with your favorite dipping sauce: Tzatziki sauce, hummus, or yogurt sauce are all good options.

Conclusion:

Lamb kabobs are a delicious and easy-to-make dish that is perfect for any occasion. With a little planning and preparation, you can create a meal that is sure to impress your family and friends. So next time you're looking for something new to try, give lamb kabobs a try. You won't be disappointed!

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