Lamb Kabobs Recipe

Name: Lamb Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 leg of lamb (3 pounds); 2 inches ginger, grated; 2 cups red wine (or to cover meat); 2 fresh bay leaves, bruised; ghee (or mustard oil or olive oil); sea salt; nann bread; for the optional cucumber raita; 1 cucumber, seeded, sliced, salted, rinsed and patted dry; 1 tomatoes, seeded and diced; 1 onion, sliced; salt; pepper

Servings: persons

1 leg of lamb (3 pounds)
2 inches ginger, grated
2 cups red wine (or to cover meat)
2 fresh bay leaves, bruised
ghee (or mustard oil or olive oil)
sea salt
nann bread
for the optional cucumber raita
1 cucumber, seeded, sliced, salted, rinsed and patted dry
1 tomatoes, seeded and diced
1 onion, sliced
salt
pepper

1
Cut the lamb from the bone into thick slices about 1 1/4 inches wide (I will buy boneless lamb or ask the butcher to cut it into slices for me).
2
Remove and discard the central bone from each slice and then cut meat into 1 1/2 inch cubes.
3
-- even easier buy lamb already cut into cubes!
4
Place lamb in a bowl and add ginger, turning to coat and then add the wine and bay leaves, cover and marinate in the refrigerator for 1hour or up to 2 days.
5
Thread meat onto 12 metal skewers (if using wooden ones remember to soak them for at least 1 hour) and then brush with ghee or oil and sprinkle with salt.
6
In a small serving dish mix the raita ingredients together and set aside.
7
Preheat grill to medium high (or use the broiler) and grill kabobs for 5 minutes on each side or until meat is crisp and brown and done to your liking.
8
Serve with raita and warmed naan bread.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 leg of lamb (3 pounds), 2 inches ginger, grated, 2 cups red wine (or to cover meat), 2 fresh bay leaves, bruised, and more.

Yes, Lamb Kabobs 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.

Lamb Kabobs

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