What are the traditional ingredients used in Greek lamb kabobs?
Nothing beats the simplicity and flavor of classic Greek lamb kabobs. Perfect for any season, this dish can be enjoyed indoors or out on the grill. The secret to making these kabobs tender and juicy is marinating the lamb in a combination of olive oil, lemon juice, garlic, and herbs for at least 2 hours. Serve with a side of rice pilaf or a Greek salad for a complete meal.
- 2 pounds of boneless lamb, cut into 1-inch cubes
- 2 tablespoons of olive oil
- 2 tablespoons of freshly squeezed lemon juice
- 2 cloves of garlic, minced
- 1 tablespoon of oregano
- 1 teaspoon of thyme
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 large red onion, cut into quarters
- 2 large bell peppers (red, yellow, or green), cut into 1-inch pieces
- 8-10 skewers
- In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
- Add the lamb cubes to the marinade and toss to coat. Cover and refrigerate for at least 2 hours, or up to overnight.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Preheat the grill to medium-high heat.
- Thread the marinated lamb, onion quarters, and bell pepper pieces onto the skewers, alternating between meat and vegetables.
- Grill the kabobs for 10-12 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
- Remove the kabobs from the grill and let rest for 5 minutes before serving.
Enjoy your classic Greek lamb kabobs hot off the grill with a sprinkling of fresh herbs and a squeeze of lemon juice. This easy and delicious dish is sure to become a family favorite!