Garlic and Herb Greek Lamb Kebabs

Confession: I have cooked lamb a few times and then been totally unable to eat it.  Sometimes lamb is just way too… Lamb-y.  There are a couple of ways to tame the “gamey” flavor of lamb.  One is to buy only very lean cuts.  The other is to bring in some serious flavor that can stand up to it and complement those notes. A little time in a good marinade helps even more.

Garlic, lemon and herbs go a long way toward making the most of a good piece of lamb.  We love this recipe for Greek Lamb Kebabs, and I think you will, too. It’s super simple and quick to make.  We even took some of this camping a couple of summers ago, and cooked it on the beach– one of our best meals ever.Greek Lamb Kebab

Garlic and Herb Greek Lamb Kebabs

What You’ll Need

What to Do:

  1. Make the marinade. Put everything but the lamb into your food chopper and blend until smooth.
  2. Put your lamb in a glass storage container and coat with the marinade.  Use your hands to turn the meat so it all gets coated.  Let sit for at least an hour, but overnight is even better.
  3. Slide the pieces of meat onto some shish kebab skewers.  You can layer with veggies if you like, but I like to make them all meat.
  4. Grill them over the barbecue, or broil them– which is what we usually do.  I put the skewers across a small baking tray so they don’t drip all over the oven, and broil on full for about 7 minutes on each side.
  5. Serve with cucumbers or cucumber yogurt salad, feta, olives, rice (we love cauliflower rice) and a green salad.  So good.

Enjoy!IMG_8115IMG_8123 IMG_8492This marinade is also good for making a roasted spatchcock chicken with– I did that last night.  I usually make a double-batch and store half in a glass jar in the fridge.  It will last for at least a couple of weeks, and makes the prep work for another dinner so quick.

I love making this recipe in the summertime.  These flavors are so perfect in the warmer weather, and things like eggplant, tomatoes, peppers and other things that go so well together are all in season.  Leftovers Greek Lamb Kebabs are fantastic chopped and added to herbal green salads for lunch or dinner the next day.

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9 Responses to Garlic and Herb Greek Lamb Kebabs

  1. Liene K April 29, 2014 at 5:32 pm #

    I will definitely be trying out this marinade, with lamb and chicken. Finally picked up a rack that fits in my chicken roasting dish so I’ll be able to properly cook my spatchcocked chicken :) The kebab in the picture calls out for some tzatziki – I plan on coordinating which herbs I use accordingly. Pinning this!

    • ariana May 1, 2014 at 1:24 pm #

      So glad you’ll be making it, Liene. And the spatchcock chicken– congratulations on the fight rack! :) Yes, tatziki is perfect with this. The yogurt salad I mentioned is super similar to tatziki– and tahini sauce would also be great.

  2. Jennifer May 4, 2014 at 12:19 pm #

    This looks amazing! I’m usually not a fan of lamb, but my husband likes it – I also have always felt that the lamb tasted too “lamby” :) With all these amazing flavors, though, I’m sure I would love it! I’ll have to put lamb on my shopping list next week!

    • ariana May 6, 2014 at 9:09 am #

      I hope you will both love it! Let me know how it turns out!

      • Adam@U-RAAW July 1, 2014 at 6:51 pm #

        Looks fabulous and can’t wait to try this out! We haven’t eaten any lamb since last season, so this looks like a great meal to start out when we fire the BBQ up this season.

  3. lamb kebab recipe May 6, 2014 at 6:08 am #

    yummy,i love lamb :) i like this recipe.

    • ariana May 6, 2014 at 9:07 am #

      Hurray!

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