Serves 10
160 min
Garlic and Cilantro Lamb Kabobs
Recipe GLPR2bdc98d5bd2a5c
Tender lamb pieces marinated in a vibrant cilantro and garlic blend with warm spices, then grilled on skewers with colorful bell peppers and red onion. This Middle Eastern-inspired dish delivers bold, fresh flavors with a perfect char from the grill.
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Ingredients
½ cup fresh cilantro leaves, packed
3 medium cloves garlic cloves, peeled
¼ cup dark raisins
½ teaspoon garam masala
1½ tablespoons lemon juice, fresh
½ cup olive oil
1 teaspoon salt
⅛ teaspoon ground black pepper
2¼ pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 whole red bell pepper, cut into 1-inch pieces
1 whole yellow bell pepper, cut into 1-inch pieces
1 whole orange bell pepper, cut into 1-inch pieces
1 large red onion, cut into 3/4-inch pieces
lemon or lime wedges for serving
Directions
Make the marinade by combining cilantro, garlic, raisins, garam masala, lemon juice, olive oil, salt, and black pepper in a food processor. Pulse until the mixture is well combined with a slightly chunky texture, about 8-10 pulses.
Place the lamb pieces in a large bowl or resealable plastic bag. Pour the cilantro marinade over the lamb and toss well to coat all pieces evenly. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning. If using metal skewers, no soaking is necessary.
Preheat your grill to medium-high heat, about 400°F, allowing it to heat for at least 10 minutes.
Remove the lamb from the marinade, allowing excess marinade to drip off. Reserve the remaining marinade in a small bowl for basting.
Thread the lamb pieces onto skewers, alternating with red onion and bell pepper pieces. Leave a small gap between each piece to allow for even cooking. Pack the skewers firmly so ingredients stay in place during grilling.
Place the skewers directly on the preheated grill. Cook for 12-15 minutes, turning every 3-4 minutes and basting with reserved marinade, until the lamb reaches an internal temperature of 145°F at the thickest part. The vegetables should be tender with light char marks.
Transfer the cooked kabobs to a clean serving platter. Let rest for 2-3 minutes before serving. Serve with lemon or lime wedges on the side for guests to squeeze over their kabobs.
