Search
by Ingredient

Lamb Kebabs with Lemon & Mint

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by no

Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

1

Fresh mint leaves threaded right onto the skewers between chunks of lamb is the detail that makes these kebabs stand out. As the skewers turn over the grill, the mint leaves char slightly and release their aromatic oils directly into the meat. It’s a completely different effect than just putting mint in the marinade.

The lemon and garlic marinade soaks into 2-inch pieces of leg of lamb (or beef sirloin) for 4 hours or overnight. Lemon zest and fresh lemon juice together give a citrus punch that tenderizes the surface and pairs naturally with lamb’s richness. Dried mint in the marinade reinforces the fresh mint on the skewers.

Pulling the meat from the fridge 30 minutes before grilling is a step worth following. Cold meat hitting a hot grill seizes up on the outside before the center warms, leading to an overcooked exterior and a raw middle.

Baste with the remaining marinade every 3 minutes while grilling. That frequent basting builds layers of lemony, garlicky flavor on the charring surface.

Pro Tips

  • Cut the lamb into even 2-inch cubes so everything cooks at the same rate on the skewer
  • Use flat metal skewers if possible; round skewers let the meat spin when you turn them
  • Don’t pack the pieces too tightly on the skewer. Small gaps between pieces let heat circulate evenly
  • Squeeze a lemon wedge over the kebabs right before serving for a final burst of fresh acid

Variations

  • Beef kebabs: Use beef sirloin as the recipe suggests; reduce grilling time to 12 minutes
  • Yogurt marinade: Add ¼ cup plain yogurt to the marinade for a creamier, more tenderizing soak
  • Mediterranean vegetables: Thread cherry tomatoes and chunks of red onion between the meat and mint

Ingredients

marinade
¼ 59
CUP ML VEGETABLE OIL
1 5
TEASPOON ML LEMON ZEST
grated
¼ 59
CUP ML LEMON JUICE
fresh
2 10
TEASPOONS ML GARLIC
minced
2 10
TEASPOONS ML MINT LEAVES
dried *
1 ½ 7.5
TEASPOONS ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
kabobs
2 907.2
POUNDS G LEG OF LAMB
trimmed, or beef sirloin steak, cut into 2 inch pieces *
4 4
EACH SCALLIONS, SPRING OR GREEN ONIONS
(white parts only), cut into 18 one inch pieces
18 18
EACH MINT LEAVES
fresh *
1 1
EACH LEMON
cut into wedges, optional

Directions

  1. Make marinade: Combine oil, lemon peel, lemon juice, garlic, Set aside.
  2. Add meat, tossing to coat. Cover and refrigerate 4 hours or overnight.
  3. Remove meat from refrigerator 30 minutes before grilling. Heat grill. Thread 6 skewers alternately with meat, mint leaf, green onion, beginning and ending with meat. Grill over medium-hot heat 12 to 15 minutes for lamb, 12 minutes for beef, turning frequently and basting every 3 minutes with remaining marinade. Garnish with lemon wedges.
* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 105 80% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 602mg 25%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 12%
Sugars g
Protein 3g
Vitamin A 32% Vitamin C 26%
Calcium 8% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 

Email this recipe