Lamb Kebob

Lamb Kebob


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Enjoy these Mediterranean skewers that are easy to make in one baking pan. The kabobs are even better when served with plain Greek yogurt or pita bread.

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Time needed

6 hour preparation + 5 min cooking

Serving Size / Yield

6 servings


  • 1 ¼ pounds trimmed lamb loin
  • 2 tablespoons olive oil
  • 1 parsley sprigs
  • 1 garlic clove
  • 1 onion
  • ½ teaspoon grated lemon zest
  • 3 tablespoons lemon juice
  • 1 tablespoon salt

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Quarter the onion and cut the lamb into 1-inch cubes. Combine the garlic, parsley, lemon zest and juice, and salt in a blender. Blend until the mixture is smooth and put the mixture in a plastic bag. Add the lamb to the bag and refrigerate for 6 hours. Remove the lamb from the marinade and thread the meat onto skewers. Brush the skewers with olive oil and bake for 15 minutes at 350 degrees.

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