Lamb Kebabs with Lemon & Mint

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