Summer has finally arrived and this means one thing, it’s grilling time! One meat that has always intimidated me was lamb. How do you cook it, how do you grill it? I was tired of the same old burgers and hotdogs off the grill, so I decided to give this lamb kabob recipe a try.
The crunchy vegetables, and the warm moist lamb work perfectly with the spiced citrus marinade, gives these kabobs far-east flavor without having to leave your backyard! The saffron infused butter keeps everything moist and juicy on the hot grill. Really how could basting with saffron butter be a bad thing, flavor wise! These kabobs not only pair well with rice but with warm (grilled and brushed with saffron butter) flatbreads as well.
Trust me, you will wanna bite of these bad boys. I was extremely impressed on the quality of this meat and how tender and juicy it turned out when I put it on the grill. If you are tempted to try lamb kaboobs, I encourage you to take the plunge!
- 1.5lbs of boneless leg of lamb
- 2 peppers
- 1 medium onion
- ¼ lemon juice
- 1 pinch of saffron
- 1 tablespoon warm water
- 1 teaspoon black pepper (ground)
- 1 teaspoon salt
- 1 small onion, chopped
- 5 cloves of garlic, diced
- 1 bay leaf
- ½ cup extra virgin olive oil
- ¼ cup lemon juice
- 1 strip lemon zest (1" x2")
- ½ stick of salted butter
- 1 pitch saffron
- 1 tablespoon warm water
- 2 tablespoons lemon juice
- ½ teaspoon black pepper (ground)
- Add saffron to warm water in a small dish, set aside for 10 minutes.
- Remove most of the excess fat from the leg of lamb. Cube the lamb into 1" cubes, and set aside.
- Combine remaining marinade ingredients into a bowl, and add the saffron water/stems.
- Add cubed lamb, making sure to completely cover the lamb, cover and refrigerate for at least 4 hours.
- Add saffron to warm water in a small dish, set aside for 10 minutes.
- Add saffron water/stems to a small sauce pan along with the butter, lemon juice, and black pepper and heat over low heat until the butter is melted.
- Cut onion into half, then quarters, separate the pieces.
- Remove insides from the bell peppers, and cut outsides into 1.5" cubes.
- To assemble the kabob start by placing a pepper cube and piece of onion on the skewer then a piece of the lamb from the marinade bowl.
- Alternate these until the skewer is full.
- Do not over crowd the skewers! Leave a small gap between the meat and the vegetables to promote even cooking!
- Grill kabobs over high heat / direct hot coals for 3 minutes a side (total 12 minutes) for medium rare, basting with the butter mixture at every turning.
Those look amazing! Nice use of lamb and nothing says summer like kabobs! Great post and photos!
They were amazing! Thank you so much for the compliments, we hope you will give them a try and let us know how you liked them.
I tried this recipe on my new grill i got as a gift from my wife “Kabobeque BBQ Grills”.
the kabobs came out amazing, they were juicy, soft and flavorful. A++ recipe
The grill i got automatically rotates 13 skewers, so this kabob recipe was a fast n fun thing.
So so glad you enjoyed it!!!