Lemon Herb Lamb Kabobs

Proof that lamb doesn't have to be fussy or intimidating, these Lemon Herb U.S. Lamb Kabobs are delicious and easy to make

Disclosure: I was compensated for this post. All thoughts and opinions are completely my own.

Summer is my jam. I love the warm weather, the weekends spent on the water, and the food... fresh produce and food on the grill = yum. Summer is so wonderful!

I spend many summer weekends at our bay house with family, and we always enjoy leisurely days filled with activities on the water and delicious food & drinks.

It's basically a given that the grill will be involved in one or all meals. It is way too toasty outside to sit in a hot kitchen and turn on the oven or stove. No thank you.

The grill is definitely the way to go, and grilled food just tastes like summer.

You know what was made for the grill? Lamb. Lamb was totally made for the grill!

Wait, don't get nervous about cooking lamb on the grill. It's incredibly easy; I was honestly surprised how simple it was!

Naturally, being with my family and all, I had my grandmother Nan help me create a grilled lamb recipe. It turned out amazing! {Note: all of Nan's ideas turn out amazing!}

We decided on making kabobs with a butterfly leg of lamb and tons of colorful fresh veggies. That idea was genius! Kabobs are made for summer. They are portable and pretty and perfect.

I specifically look for Shepherd's Pride or Cedar Springs American lamb because the family ranchers take the extra care to raise lambs as nature intended -- and you can taste the difference!

Their lamb is fresh and safe -- grown in America instead of being shipped from Australia or somewhere else over 10,000 miles away.

How to Make Lemon Herb US Lamb Kabobs

These kabobs are pretty simple to make.

Chop all your veggies, whisk up a quick & easy marinade, and let the lamb & veggies marinate for about an hour. Then everything is good to go on the grill. It's that easy.

Along with Nan, I had my trusty helper Joy stir the marinade and give the ultimate yay or nay on the success of the recipe.

Seeing a six-year-old dance while enjoying lamb from a kabob is one of the best experiences ever; I'll tell you that.

Lamb kabobs + dancing on the wharf is the best way to spend a summer evening.

A really important tip when you're slicing your lamb for the grill: make sure to cut against the grain.

I started by slicing the meal into strips against the grain. Then I cut each slice into chunks by cutting on the diagonal to keep everything against the grain.

Cutting with the grain is a total no-no when it comes to slicing meat. Just say no!

Other than that, you just want to make sure to marinate your lamb for at least an hour or so, and pick your favorite veggies to grill.

Not pictured is the corn we grilled as our starch to go along with the nutritious, colorful produce and delicious, high quality protein in American lamb.

Speaking of high quality protein, lamb is full of goodness. Lamb is an excellent source of protein, zinc, niacin, selenium, and Vitamin B12. It also has iron and riboflavin.

When picking lamb, your leaner options are leg, loin, and shank.

So forget about your previous misconception that lamb was fussy or hard to prepare, and fire up that grill to make these lemony, herbalicious lamb kabobs.

Your tastebuds can thank me later.

Seriously, if the world's most adorable almost six-year-old's love for these lamb kabobs can't convince you to try this tasty recipe, I don't know what will.

Some other great lamb recipes:

• Instant Pot Lamb Curry
• Curry Lamb Stuffed Zucchini
• Lamb Stuffed Peppers

Lemon Herb Lamb Kabobs

Proof that lamb doesn't have to be fussy or intimidating; these delicious grilled Lemon Herb Lamb Kabobs are easy to make

5 from 1 vote

Print Rate

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Author: Meme

Ingredients

for the lamb:

• ▢ 2 pounds Cedar Springs or Shepherd's Pride butterflied leg of lamb
• ▢ ½ cup fresh lemon juice about 3 to 4 lemons
• ▢ ¼ cup olive oil
• ▢ 1 tablespoon creole mustard
• ▢ 2 teaspoon salt
• ▢ ½ teaspoon cayenne pepper
• ▢ 3 cloves minced garlic
• ▢ 1 tablespoon fresh thyme
• ▢ 6 sprigs fresh rosemary

for the veggies:

• ▢ 2 medium bell peppers chopped
• ▢ 1 large onion chopped
• ▢ 1 pound zucchini chopped
• ▢ 1 pound yellow squash chopped
• ▢ 1 pound mushrooms whole
• ▢ 1 pint cherry tomatoes or grape tomatoes
• ▢ ¼ cup fresh lemon juice about 1-2 lemons
• ▢ 2 tablespoon olive oil
• ▢ 1 teaspoon salt
• ▢ 1 tablespoon fresh thyme
• ▢ 4 sprigs fresh rosemary

Instructions

for the lamb:

• Slice the lamb against the grain and chop into 1-2 inch pieces on a diagonal. Add to a zip top bag or plastic or glass container.
• Whisk together lemon juice, olive oil, creole mustard, salt, cayenne pepper, thyme, and rosemary. Pour marinate over lamb and refrigerate for at least one hour.

for the veggies:

• Meanwhile, chop the veggies. Whisk together lemon juice, olive oil, salt, thyme, and rosemary. Toss marinade with veggies.
• To cook:
• Preheat the grill to medium high. Thread lamb onto skewers. Thread veggies onto skewers. When ready to grill, reduce heat to medium. Cook lamb and veggies on the grill for 10 minutes covered over medium. Uncover, rotate and cook another 15-20 minutes until medium rare or to desired doneness. Let veggies cook a few minutes longer until tender.
• Lamb will cook for a total of 20-25 minutes; veggies will cook for a total of 30-35 minutes.
• Enjoy!

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Meme

Nutrition Facts

What's your favorite way to enjoy lamb?