Lamb Kabob Marinade

Name: Lamb Kabob Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, quartered; 1/4 cup vegetable oil; 4 cloves garlic; 4 tablespoons lemon juice; 1 tablespoon dried oregano; 1 tablespoon paprika; 1 tablespoon kosher salt; 1 teaspoon cumin; 1 dash Worcestershire sauce; 1 pound boneless lamb shoulder, cut into 1-inch cubes

Eats Now Editorial Team · 528 kcal · Meat & Poultry

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Lamb Kabob Marinade – a delicious recipe with onion, vegetable oil, garlic, lemon juice, oregano, paprika. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 medium onion, quartered
1/4 cup vegetable oil
4 cloves garlic
4 tablespoons lemon juice
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon kosher salt
1 teaspoon cumin
1 dash Worcestershire sauce
1 pound boneless lamb shoulder, cut into 1-inch cubes

1
Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade.
2
Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium onion, quartered, 1/4 cup vegetable oil, 4 cloves garlic, 4 tablespoons lemon juice, and more.

Yes, Lamb Kabob Marinade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
528 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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