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Mediterranean Grilled Lamb Kebabs | halfbakedharvest.com @hbharvest
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3.76 from 25 votes

Mediterranean Grilled Lamb Kebabs

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: lamb kebobs, paleo recipe
Servings: 6 servings
Calories: 318kcal
Author: halfbakedharvest

Ingredients

for the marinade

  • 3 tablespoons fresh flat leaf parsley
  • 2 tablespoons fresh marjoram
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons lemon juice
  • 2 cloves garlic, roughly chopped
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper

for the skewers

  • 2 pounds top round lamb, cut into 1 1/2-inch cubes
  • fine sea salt and freshly ground black pepper
  • 1 red bell pepper, cut into 1 inch pieces
  • 1 green bell pepper, cut into 1 inch pieces
  • 1 large red onion, cut into 1 inch chunks
  • lemon wedges, for garnish

Instructions

  • 1. Combine the marinade ingredients in a food processor or blender and pulse until smooth. 
    2. Pat the lamb cubes dry and sprinkle generously with salt and pepper. Put the lamb and marinade in a glass dish or resealable plastic bag. Toss to evenly coat the meat and refrigerate for at least 2 hours or up to 24 hours. 
    3. Preheat a grill or grill pan to medium high heat.
    4. Place a cube of lamb on a skewer, followed by the peppers and onions. Repeat until the skewers are filled. 
    5. Oil the hot grill pan, then place the skewers on the grill. Cook the lamb to the desired doneness, turning the skewers every 1 to 2 minutes (7 to 8 minutes total for medium doneness). 

Nutrition

Calories: 318kcal | Carbohydrates: 4g | Protein: 38g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 114mg | Sodium: 480mg | Potassium: 590mg | Fiber: 1g | Sugar: 2g | Vitamin A: 865IU | Vitamin C: 46.3mg | Calcium: 30mg | Iron: 3.7mg