Lamb Kabobs with Vegetables

These lamb kabobs get their flavor from an overnight marinade of lemon juice, oregano, marjoram, and garlic in oil. That long soak tenderizes the shoulder meat and infuses it with bright, herbaceous flavor before anything hits the grill.

The smart move here is putting the lamb on skewers first and giving it a 15-minute head start over the vegetables. Lamb shoulder needs more time than bell peppers and squash, so staggering the skewers means everything finishes at the same time. Keep basting with the marinade as you turn. The oil chars slightly on the grill and builds those smoky, caramelized edges.

Cut everything to roughly the same size, about 1 ½ inches. Uniform pieces cook evenly, and nothing falls through the grates. The eggplant drinks up the marinade like a sponge, so give those skewers extra attention when basting.

Pro Tips

• Use boneless lamb shoulder for kabobs. It has enough fat marbling to stay juicy during high-heat grilling, unlike leaner cuts that dry out.
• Don’t crowd the skewers. Leave a small gap between each piece so heat circulates and you get char on all sides, not steam.
• If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
• Let the lamb rest 5 minutes off the grill before serving. The juices settle back into the meat.

Variations

• Mediterranean: Add chunks of zucchini and red onion wedges to the vegetable skewers.
• Spiced yogurt: Swap the oil-lemon marinade for a yogurt base with cumin and smoked paprika for a more Middle Eastern flavor profile.