Best 4 Simple Lamb Kebabs With Greek Flavors Recipes

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If you are craving a simple yet flavorful meal, look no further than succulent lamb kebabs infused with the vibrant flavors of Greece. This culinary journey takes you to the heart of the Mediterranean, where tender lamb pieces are artfully skewered and grilled to perfection, enveloped in a tapestry of aromatic herbs and spices, promising a tantalizing taste sensation with every bite. Whether you're hosting a backyard barbecue or seeking a weeknight dinner that packs a punch of flavor, these delectable lamb kebabs are sure to satisfy your taste buds and leave you craving more.

Let's cook with our recipes!

GRILLED GREEK LAMB KEBABS RECIPE



Grilled Greek Lamb Kebabs Recipe image

Grilled Greek Lamb Kebabs Recipe - tender and flavorful pieces of marinated lamb, grilled to perfection on wooden skewers with peppers and onions. Perfect for grilling season and summer parties.

Provided by Lyubomira

Categories     Main Course

Time 4h35m

Number Of Ingredients 12

2 lb leg of lamb (fat trimmed, cut into 1 1/2 inch cubes)
1/2 cup olive oil
1 lemon (juice only)
3 cloves garlic (minced)
1 onion (sliced)
1 tsp oregano (dried)
1/4 tsp dried thyme (or more to taste)
1 tsp salt
1/4 tsp black pepper
1 tbsp parsley (fresh, chopped)
1-2 red pepper (large, cut into square pieces for the kebabs)
1 onion (cut into chunks for the kebabs)

Steps:

  • Place all ingredients for the marinade in a large zip lock bag. Add meat. Make sure the meat is evenly coated in the marinade. Refrigerate for at least 4 hours or up to 2 days.
  • Soak wooden skewers in cold water for 15 minutes.
  • Preheat an outdoor gas grill to medium-high heat (450-500 F).
  • Skewer meat, onion and peppers onto the skewers.
  • Grill meat for 14-15 minutes, turning once. Check the doneness (remove one of the skewers and check the temperature (145 F is the safe temperature for lamb) or cut through the meat to see it it is cooked). Cook for additional up to 10 more minutes, to reach the desired doneness.
  • Serve immediately, it tastes best when warm.

Nutrition Facts : Calories 465 kcal, Carbohydrate 10 g, Protein 30 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 91 mg, Sodium 675 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SIMPLE LAMB KEBABS WITH GREEK FLAVORS



Simple Lamb Kebabs With Greek Flavors image

In days gone by, Italian dressing might have been a go-to marinade for lamb. After you soak, say, some lamb skewers in this dressing for a while and then grill them, what you get is grilled lamb with a kind of vague mix of vinegar, oil and faded herb taste. Contrast this with grilling the lamb, then putting it in a bowl and adding an acidic flavor, like lemon juice or vinegar, the oil and whatever herbs you choose. You'll get the smoothness of the oil, the sharp hit of the acid (in this case, lemon juice), the aroma of the herbs (in this case marjoram) and the sweet meatiness of the lamb, each distinct flavor complementing and reinforcing others.

Provided by John Willoughby And Chris Schlesinger

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 entree servings

Number Of Ingredients 6

2 pounds boneless leg of lamb
1/4 cup plus 1/3 cup extra-virgin olive oil
Salt and pepper to taste
Juice of 2 lemons
2 tablespoons minced garlic
1/3 cup roughly chopped fresh marjoram

Steps:

  • Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium high (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium high.)
  • While the fire is heating up, trim the lamb of all but a thin layer of fat and cut into 32 more-or-less-equal chunks. Combine in a bowl with the 1/4 cup of olive oil and the salt and pepper and toss well to coat, then thread them onto skewers, about 8 chunks per skewer; they should snuggle up to one another but not be tightly pressed.
  • Put the skewers directly over the coals and cook, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, 2 to 3 minutes a side (8 to 12 minutes total) for medium rare. To check for doneness, cut into one of the chunks and check to see if it is done to your liking - remove from the heat when it is just slightly less done than you want it to be when you eat it.
  • While the lamb is cooking, prepare the remaining ingredients but keep in separate containers. Slide the lamb chunks off the skewers into a large bowl, add the remaining oil, lemon juice, garlic and marjoram one after another, toss well to coat, season to taste if needed and serve.

Nutrition Facts : @context http, Calories 782, UnsaturatedFat 43 grams, Carbohydrate 7 grams, Fat 65 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 18 grams, Sodium 691 milligrams, Sugar 1 gram

LAMB KEBABS & GREEK SALAD



Lamb kebabs & Greek salad image

Skewer your meat and griddle to your preference and serve with a healthy salad of tomatoes, olives and feta

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 9

juice ½ lemon
2 tbsp olive oil
1 garlic clove, crushed
600g diced lamb leg
4 large tomatoes, chopped
1 cucumber, chopped
large handful black olives, roughly chopped
200g pack feta cheese, crumbled
bunch of mint, chopped

Steps:

  • Mix the lemon juice, olive oil and garlic in a mixing bowl. Pour half into a jug and set aside for later. Add the lamb to the bowl, stir to coat, then thread onto 8 small skewers If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess marinade and let stand for 10 mins.
  • Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.
  • Heat a griddle pan. Cook the lamb for 8 mins, turning every couple of mins, until cooked through and slightly charred. Mix the mint through the salad and serve immediately with the kebabs.

Nutrition Facts : Calories 495 calories, Fat 36 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 2.2 milligram of sodium

GREEK LAMB KEBABS



Greek Lamb Kebabs image

This is so simple to make, but tastes fantastic. You do need to plan to make this in advance though, because of the long marinading time, but it's definitely worth it. I like to serve these with homemade Tzatziki, pitta and salad.

Provided by SugaredAlmond

Categories     Lamb/Sheep

Time P2DT40m

Yield 6 skewers, 6 serving(s)

Number Of Ingredients 8

1 1/2-2 lbs boneless lamb shoulder
2 lemons
2 sprigs rosemary
6 garlic cloves, peeled
1 red chile, sliced
2 tablespoons olive oil
2 medium red onions, peeled
black pepper

Steps:

  • Cut the Lamb into 1 1/2 inch dice, removing any excess fat.
  • Cut each of the onions vertically into 6 wedges.
  • Grate the zest of one of the lemons into a large non-metallic bowl or dish.
  • Juice both lemons, and pour the juice into the dish with the zest.
  • Squash or crush the garlic cloves, adding to dish along with sliced chilli and a good pinch of black pepper.
  • Bruise the rosemary, by lightly crushing and bending it in your hands. This releases the flavour of the rosemary. Add to dish along with the olive oil.
  • Add the lamb and onions to the dish and toss everything around with your hands to give everything a good coating.
  • Leave for at least 24 hours, but 48 hours is even better.
  • Soak 6 wooden skewers in cold water for at least an hour, before threading the lamb and onions onto them.
  • Barbecue for 15-20 minutes until cooked, brushing occasionally with reserved marinade.
  • Serve with pitta and tzatziki.

Nutrition Facts : Calories 369.2, Fat 29, SaturatedFat 11.2, Cholesterol 81.7, Sodium 72.6, Carbohydrate 9.2, Fiber 2.4, Sugar 2, Protein 19.9

Tips:

  • Use high-quality lamb: The better the quality of the lamb, the better your kebabs will be. Look for lamb that is fresh, well-trimmed, and has a good amount of marbling.
  • Marinate the lamb: Marinating the lamb helps to tenderize it and infuse it with flavor. You can use a variety of marinades, but a simple one made with olive oil, lemon juice, garlic, and herbs is always a good choice.
  • Skewer the lamb tightly: When you skewer the lamb, make sure to do it tightly so that the meat doesn't fall off during cooking. You can use metal or wooden skewers, but metal skewers are better because they conduct heat more evenly.
  • Cook the kebabs over medium heat: Cooking the kebabs over medium heat helps to prevent them from burning on the outside while still cooking them all the way through. You should cook the kebabs for about 10 minutes per side, or until they are cooked to your desired doneness.
  • Serve the kebabs with your favorite sides: Lamb kebabs can be served with a variety of sides, such as rice, roasted vegetables, or pita bread. You can also serve them with a dipping sauce, such as tzatziki or hummus.

Conclusion:

Simple lamb kebabs with Greek flavors are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your kebabs are cooked to perfection and full of flavor. So next time you're looking for a quick and easy meal, give these lamb kebabs a try!

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