Grilled Lamb Kabobs Recipe

Hey there, grill masters and food adventurers! Get ready to discover your new favorite way to enjoy lamb kabobs on the grill. We’re talking about succulent, perfectly grilled lamb cubes, bursting with warm, savory spices inspired by the vibrant street food of West Africa. Imagine the smoky aroma filling your backyard as these Burkina-inspired brochettes sizzle to perfection.
This recipe isn't just about grilling meat; it's about bringing a taste of "Savory Delight from Burkina Faso" right to your plate, with a friendly, home-cook twist. You don't need to hunt for exotic ingredients; we've made sure this recipe for lamb kabobs is super pantry-friendly.
Super juicy grilled lamb kabobs (brochettes) with a warm, slightly spicy rub that will have everyone asking for more.
A fool-proof marinade method that ensures tender, flavorful lamb every single time.
Clear grilling times and temperatures so you never have to worry about overcooking your precious lamb.
All the best practices for getting that perfect char and juicy interior.
This recipe is perfect for home cooks looking for a fantastic grilled lamb kabobs recipe, anyone wanting to try out West-African-inspired flavors without a culinary expedition, or even seasoned grillers looking for a fresh take on skewered meat recipes. Let's fire up that grill and get cooking!

Ingredients

• For the Lamb & Skewers:
• 1.5 pounds (about 680g) boneless lamb leg or shoulder, trimmed of excess fat and cut into 1-inch cubes
• 12-16 wooden skewers (if using, soak in water for at least 30 minutes before use) OR metal skewers
• For the West-African Inspired Marinade:
• ¼ cup neutral oil (like vegetable, canola, or grapeseed) or olive oil
• 2 tablespoons apple cider vinegar or fresh lemon/lime juice
• 4 cloves garlic, minced
• ½ small onion, finely grated or minced (about ¼ cup)
• 1 tablespoon sweet paprika
• 1 teaspoon cayenne pepper or chili powder (adjust to your heat preference)
• ½ teaspoon ground cinnamon or allspice
• 1 teaspoon freshly ground black pepper
• 1.5 teaspoons fine sea salt (or to taste)
• Optional: 1 tablespoon peanut powder or 1 teaspoon smooth peanut butter (for a deeper, suya-like flavor)
• Optional Add-ons for Skewers:
• 1 medium onion, cut into 1-inch chunks
• 1 bell pepper (any color), cut into 1-inch pieces

Directions

1. Prep the Lamb: Pat the lamb cubes dry with paper towels. This helps the marinade stick and encourages better browning later.Make the Marinade: In a medium bowl, combine the oil, vinegar (or citrus juice), minced garlic, grated onion, paprika, cayenne (or chili powder), cinnamon (or allspice), black pepper, and salt. If using, add the optional peanut powder or peanut butter. Whisk everything together until you have a loose, well-combined paste.
2. Marinate the Lamb: Add the lamb cubes to the bowl with the marinade. Toss thoroughly, using your hands, to ensure every single side of every lamb cube is coated evenly.
   1. Marinating Time: Cover the bowl and refrigerate for a minimum of 1 hour. For the best flavor and tenderness, marinate overnight (8-12 hours). Do not marinate for more than 24 hours, as the acid can start to break down the meat too much.
3. Prep for Grilling: About 30 minutes before you plan to grill, remove the marinated lamb from the fridge to come closer to room temperature. If using wooden skewers, ensure they've been soaking. Pat the lamb cubes dry again briefly before skewering – this helps achieve a beautiful sear.
4. Preheat the Grill:
   1. Gas Grill: Preheat to medium-high heat (around 400-450°F / 200-230°C). Clean your grates thoroughly with a wire brush, then lightly oil them by dipping a paper towel in a little oil and rubbing it over the hot grates with tongs.
   2. Charcoal Grill: Arrange your coals to create a hot, direct heat zone and a cooler, indirect zone. The coals are ready when they're mostly ash-covered and glowing orange. Clean and oil the grates.
5. Skewer the Lamb: Thread the lamb cubes onto the skewers, alternating with optional onion and bell pepper pieces if using. Pack the meat firmly but don't cram it too tightly; leave a tiny bit of space between pieces for even cooking.
6. Grill the Brochettes: Place the lamb brochettes over the direct, medium-high heat. Grill for 3-5 minutes per side, turning them every few minutes until all sides are nicely browned and caramelized.
   1. Doneness: For medium-rare lamb, aim for an internal temperature of 130-135°F (54-57°C). For medium, which many prefer for lamb, aim for 135-140°F (57-60°C). The total grilling time will be approximately 10-15 minutes, depending on your grill's heat and the size of your lamb cubes. The lamb should be browned on the outside and still feel springy to the touch.
7. Rest and Serve: Once cooked to your desired doneness, remove the brochettes from the grill and transfer them to a clean platter or cutting board. Tent loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring super tender and juicy lamb.
   1. Finishing Touches: Before serving, you can squeeze a little fresh lemon or lime juice over the top, sprinkle with fresh chopped parsley or cilantro, or a pinch of optional crushed peanuts for an authentic touch. Enjoy your delicious grilled lamb kabobs!