By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
490 cal · 140 min
Grilled Lamb Kebabs with Lebanese Fresh Tomato Salsa
Recipe GLPRbdd11247979d93
Succulent cubes of marinated lamb and tender zucchini ribbons thread onto skewers and grilled to perfection. The lamb is seasoned with aromatic spices including cumin, ginger, garlic, lemon, and thyme, then grilled until golden and medium-rare. Served alongside a vibrant Lebanese fresh tomato salsa for a fresh, Mediterranean-inspired main course.
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Ingredients
10 Bamboo skewers, 8-inch
1 teaspoon Fresh thyme
4 Garlic cloves, minced
1 teaspoon Ground cumin
1 teaspoon Ground ginger
1 Lemon, zest and juice
1½ pounds Boneless lamb leg, cut into 1-inch cubes
2 tablespoons Olive oil
1 teaspoon Sea salt
4 small Summer squash or zucchini, thinly sliced
1 cup Lebanese fresh tomato salsa
Directions
Soak the bamboo skewers in water for at least 20 minutes to prevent burning during grilling.
In a resealable plastic bag, combine the minced garlic, ground cumin, ground ginger, lemon zest, lemon juice, fresh thyme, olive oil, and sea salt to create the marinade.
Add the lamb cubes to the bag and toss well to coat evenly with the marinade. Seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
Preheat your indoor grill pan or outdoor grill to high heat.
Thread the zucchini ribbons and marinated lamb cubes alternately onto the soaked skewers, using approximately 3 pieces of each ingredient per skewer. You should have 8–10 completed kebabs.
Place the kebabs on the preheated grill and cook over high heat for 6–8 minutes total, turning occasionally, until the lamb is nicely browned on all sides and reaches an internal temperature of 145°F for medium-rare.
Transfer the grilled kebabs to a serving platter and serve immediately with the Lebanese fresh tomato salsa on the side.
Comments
Lamb and Middle Eastern spices are competently stocked at Harris Teeter, Food Lion, and Kroger, but lamb shoulder or leg runs $14–18 per pound, making the ingredient cost per serving land around $8–10 before accounting for zucchini and tomato. The 140-minute timer is honest for skewering and marinating, but assumes you own grill equipment and can handle high-heat cooking outdoors; this is an entertaining dish rather than weeknight routine. Thyme, cumin, and ginger are pantry basics in Charlotte, and the fresh tomato salsa keeps well as leftovers. Budget for lamb as your driver expense and plan this for a weekend cookout with guests rather than a quick family dinner.
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