If you want to mix things up at your next barbecue, try smoked lamb kabobs. The reason they come out so delicious is the Mediterranean marinade that ensures the lamb is super juicy, succulent and tender.
We made these kabobs for my wife’s 40th birthday and they were a huge hit. Not only were they easy tp prepare ahead of time, anything served on a skewer seems a little more classy (please don’t come at for this opinion) we also served them with tzatziki, Greek salad and fresh pita breads
If your haven’t made lamb kabobs, don’t worry, Ill guide you through every step. My recipe guarantees the most succulent, juicy lamb kabobs you’ve ever tasted, setting them apart from the usual fare at a cookout.
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Smoked Lamb Kabobs Recipe
If you love meat, but get tired of beef, chicken, and pork, try lamb! It’s a fun way to mix things up. This is a fun departure from typical smoker recipes and easy to jazz up with some veggies.
We only added onion in our kabobs as it was the only veggie we had in the fridge, but if you have of the following I would recommend adding them it your skewers, just make sure to cut them as big as your lamb, you don’t want the veggies to burn before the meat cooks.
- Red peppers
- Yellow pepper
- Red onion
- Mushrooms
What You’ll Need to Cook Smoked Lamb Kabobs
- Lamb meat, cut into 2-inch cubes
- Onion
- Olive oil
- Minced garlic
- Fresh lemon juice
- Lemon zest
- Kosher salt
- Black pepper
- Fresh oregano
How to Make Smoked Lamb Kabobs
Step 1: Prepare the Toppings
Chop the onions so that they’re roughly the same size as your lamb cubes.
Mix all the ingredients in one large mixing bowl. Marinate for at least half an hour, or up to overnight in the refrigerator.
Step 2: Assemble the Kabobs
Soak wooden skewers or bamboo skewers in water. (Skip this step if you use metal skewers.)
Put the toppings onto the skewer in this order: onion, pepper, pepper, lamb chunk.
Step 3: Cook the Kabobs
Place the kabobs directly onto the grill grates in indirect heat. Smoke at 375°F.
Cook the kabobs for about 8-10 minutes then flip and cook for another 8 or 9 minutes.
Variations on Smoked Lamb Kabobs
If you don’t like white onions, you can use a different type of onion. The flavor will be different, but any type of onion will go well.
Green bell peppers are also good for these lamb skewers. This is especially true if you don’t love the sweetness of red and yellow peppers.
For extra flavor, you can use other Middle Eastern spices.
Don’t stray from regional flavors. This will let you experience kabobs the way they were meant to be experienced.
What Is the Best Meat for Smoked Lamb Kabobs?
I recommend lamb tenderloin, lamb shoulder, or boneless leg of lamb for kabobs
The boneless lamb leg is usually pretty easy to find at most stores. This makes it easily accessible for most people.
The lamb tenderloin is probably the most superior cut of lamb meat. This means it can be pricey, but the quality is amazing.
The lamb shoulder is flavorful but may take a while to become tender.
If you choose this type of meat, then you should marinate it for longer than other cuts of meat.
What Temperature to Smoke Lamb Kabobs At
Smoke the kabobs at 375°F.This temperature will cook the food without drying out the meat. It will also ensure a nice texture for the meat and veggies.
Lamb meat should reach an internal temp of 145°F. This temperature is when lamb meat is safe to eat.
Check the internal temperature with a meat thermometer to confirm its doneness.
How Long to Cook Lamb Kabobs
Smoke the kabobs for about 15-20 minutes. You will flip them halfway through the cooking time.
Once they reach a safe temperature of 145°F, they are ready to be removed from the heat.
How to Store Leftover Smoked Lamb Kabobs
Refrigerate leftover kabobs in an airtight container for up to a week. Because of the vegetables, they will be best within a few days of cooking.
After marinating the meat, you can freeze it in a freezer-proof container for a month. Then simply thaw out the meat and make more kabobs!
My Favorite Chips for Smoked Lamb Kabobs
We recommend using applewood chips for this lamb recipe. The mild flavor will complement the tastes found in lamb meat. However, you can’t go wrong with any mild woods, like cherry or pecan.
If you crave the rich flavor of mesquite or hickory, you could try those, too.
What to Serve With Smoked Lamb Kabobs
These lamb skewers go well with a variety of other sides such as:
Smoked Lamb Kabobs
Equipment
- 1 Pellet smoker
Ingredients
- 2 pounds Lamb meat cut into 2-inch cubes
- 1 whole Onion
- 3 tablespoons Olive oil
- 3 cloves Minced garlic
- 1 whole lemon juiced and zested
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh oregano
Instructions
- Chop the onions so that they’re roughly the same size as your lamb cubes.
- Mix all the ingredients in one large mixing bowl. Marinate for at least half an hour, or up to overnight in the refrigerator.
- Soak wooden skewers or bamboo skewers in water. (Skip this step if you use metal skewers.)
- Put the toppings onto the skewer in this order: onion,, lamb , onion.
- Place the kabobs directly onto the grill grates in indirect heat. Smoke at 375°F.
- Cook the kabobs for about 8-10 minutes then flip and cook for another 8 or 9 minutes.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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