There’s nothing that says healthy summer grilling like a rack of kabobs. And this lamb and veggie version is a stunning example that’s quick and easy to make for a weeknight meal, or for a cookout with the neighbors.
These are super simple to make. Simply cube up some lamb meat (or buy stew meat already cubed) and marinate. Chop up some veggies. Stick everything on skewers, and bam! An instant main meal.
The types of veggies are your choice. In this version, I used cherry tomatoes, whole mushrooms, red bell pepper, purple onions, and zucchini. Yum, yum.
I used my new Portable Kitchen PK360 for these particular skewers. I’m in love with this grill and you can read our complete review if you’re in the market for one heck of a classy charcoal grill.
The meat should marinate for at least two hours to pick up the flavors of the spice, but don’t go over six hours or it might get a bit mushy.
Metal skewers are best, since they’re usually large, won’t burn, and don’t require any advance prep. Bamboo skewers can be used as an alternative, but these tend to be more difficult to turn, and need to be soaked in water for at least 30 minutes before using, or overnight for best results.Print
These tasty lamb and veggie kabobs make for an easy weeknight meal, or a tasty way to make a lot of food for a cookout.
For the Marinade:
- 1/2 cup extra virgin olive oil
- 1/2 cup good quality balsamic vinegar
- 1/3 cup sugar
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
For the Kabobs:
- 2 lbs lamb meat, cubed
- 3 red bell peppers, cut into thick slices
- 2 small zucchini, cut into thick slices
- 16 oz package Bella mushrooms
- 3 large purple onions, divided into eighths
- 16 oz package of large cherry or plum tomatoes
Prepare the Lamb:
- Cube the lamb into chunks and place into a lidded bowl.
- Mix the ingredients for the marinade, pour over the meat, and cover.
- Refrigerate for 2-6 hours.
Prepare and Grill the Kabobs:
- Prepare your coals if you are cooking over charcoal. You want them covered with a white ash coating prior to grilling, to prevent any off flavors.
- Make your skewers by alternating the veggies and meat cubes until you’ve used up all of the ingredients, or run out of skewers. Drizzle some of the marinade over the top of the completed skewers so that the veggies receive some of the olive oil as a protective coating.
- Place the skewers over medium direct heat (over the coals). Grill for 8-10 minutes, until the center of the meat hits 140-145°F as measured by a meat thermometer. Rotate the kabobs occasionally until done.
- Category: Grilled Food
- Method: Grilling
- Cuisine: Barbecue
Keywords: kabobs, lamb, balsamic, veggies
Cooking by the Numbers…
Step 1 – Prep and Marinate
If your lamb meat is not already cubed, cube it up. Mix your marinade and allow the meat to soak in the solution for 2-6 hours.
Chop up your veggies into large pieces and establish your mise en place to build your skewers.
Step 2 – Cook
Build your kabobs by alternating the various veggies and the meat cubes.
Here’s a tip: wear disposable nitrile gloves to keeps the marinade from coating your hands.
When they’re complete, drizzle some of the marinade over the skewers to allow some the included olive oil to coat them.
If you have leftover veggies, you can place them in a pan along with some of the marinade, and also throw that on the grill to cook separately.
Step 3 – Grill
Grill each side for 8-10 minutes over medium direct heat, until the center of the lamb cubes hits a minimum of 140-145°F. Turn occasionally.
If you use cherry tomatoes, remove the skewers gingerly to keep the tomatoes intact.
Allow to cool, and dig in!
What about you? What do you like on your kabobs? Let us know in the comments below, and please rate the recipe down in the comments section.
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Photos by Mike Quinn, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Mike Quinn
Mike Quinn spent 20 years in the US Army and traveled extensively all over the world. As part of his military service, Mike sampled coffee and tea from all virtually every geographic region, from the beans from the plantation of an El Salvadorian Army Colonel to "Chi" in Iraq to Turkish Coffee in the Turkish Embassy in Kabul, Afghanistan. He spent nearly a decade in the Republic of Korea where he was exposed to all forms of traditional teas. Mike formerly owned and operated Cup And Brew, an online espresso and coffee equipment retail operation.