Ingredients
Scale
- 1 1/2 pounds boneless leg of lamb
- Kosher salt and black pepper
- 1 medium yellow onion
- 5 garlic cloves
- 1 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1 cup packed fresh parsley
- 1/3 cup extra virgin olive oil
- Juice and zest of 1 lemon
Instructions
- Cut the lamb into 1 to 1 1/2-inch cubes and place them in a large bowl. Season with kosher salt and black pepper.
- In a food processor, combine onion, garlic, spices, parsley, olive oil, and lemon juice. Process until finely chopped to create a thick marinade.
- Pour the marinade over the lamb and mix until well coated. Cover and refrigerate for up to 2 hours or at room temperature for about 30 minutes if short on time.
- Brush the grill grates with oil and preheat.
- Remove excess marinade and thread the lamb pieces onto soaked skewers, leaving some space between pieces.
- Grill kabobs over high heat, turning them every couple of minutes for even cooking, until browned all over, about 7 to 9 minutes based on desired doneness.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Soaking wooden skewers in water prevents them from burning on the grill.
Allowing the lamb to marinate enhances its flavor; the longer it marinates, the better.
Adjust cooking time based on your preferred level of doneness.
- Prep Time: 15 minutes
- Cook Time: No Data
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 kabob
- Calories: 350
- Sugar: 1g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 100mg