Lamb Kebabs

Updated February 23, 2016

Skewered pieces of lamb served with a tomato vinaigrette.

Caution: Soak the skewers in water for one hour before using to prevent burning.

6 servings

Preparation Time10 min

Preparation Time - Text10 mins, plus marinating

Cooking Time10 min

Cooking Time - Text10

Cooking Methodbroiling



Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course


Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturehot & spicy, meaty, savory, smoky

Type of Dishskewer


  • 2 tbsp coriander seeds, toasted
  • 2¼ lb (1kg) boneless leg of lamb, cut into 1½ in (3.5cm) chunks
  • ¾ cup olive oil
  • 2 tsp honey
  • 4 garlic cloves, minced
  • Grated zest of 1 lemon
  • Salt and freshly ground black pepper
  • 2 tbsp red wine vinegar
  • 5 ripe tomatoes, skinned, seeded, and chopped
  • 6 tbsp coarsely chopped cilantro
  • Wooden skewers


Crush the coriander seeds in a mortar and pestle. Place with the lamb, ¼ cup oil, 1 tsp honey, 2 garlic cloves, and the lemon zest in a bowl. Season with pepper and mix. Cover and chill for 2 hours.

Whisk together the vinegar with the remaining ½ cup oil, 1 tsp honey, and 2 garlic cloves. Add the tomatoes and cilantro and mix.

Preheat the broiler. Thread the meat onto the skewers. Season with salt. Broil, turning, about 7 minutes for medium-rare meat. Serve with the tomato vinaigrette.



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