Ingredients
Scale
- 1 1/2 pounds boneless leg of lamb
- Kosher salt and black pepper
- 1 medium yellow onion
- 5 garlic cloves
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1 cup packed fresh parsley
- 1/3 cup extra virgin olive oil
- Juice and zest of 1 lemon
Instructions
- Cut the lamb into 1 to 1 1/2-inch cubes and place in a large bowl.
- Season the lamb with kosher salt and black pepper.
- In a food processor, combine the onion, garlic, spices, parsley, olive oil, and lemon juice. Process until finely chopped to create a marinade.
- Pour the marinade over the lamb and mix well to ensure all pieces are coated. Cover and refrigerate for up to 2 hours (or marinate at room temperature for 30 minutes if short on time).
- Brush gas grill or indoor griddle with oil and preheat.
- Shake off excess marinade and thread lamb pieces onto long skewers, leaving space between each piece.
- Grill kabobs in a single layer over high heat, turning every couple of minutes, until browned all over, for about 7 to 9 minutes depending on the desired doneness.
Last Step:
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Marinating the lamb enhances the flavors. For best results, allow it to marinate longer if possible.
Soak wooden skewers in water for at least 30 minutes before using to prevent burning on the grill.
- Prep Time: 15 minutes
- Cook Time: 7 to 9 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 kabob
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg