Lamb skewers, or "kabobs," are a globally loved dish, prized for their juicy meat and smoky flavor. Mastering them is simple with the right steps.
First, choose the cut: lamb shoulder or leg works best for their marbling. Cut into 1.5-inch cubes, trimming excess fat. Marinate for at least 2 hours (or overnight for deeper flavor). A classic mix includes olive oil, lemon juice, minced garlic, cumin, paprika, salt, and pepper. For a twist, add yogurt for tenderness or chili flakes for heat.
Next, thread the meat onto skewers, leaving space between pieces for even cooking. Soak wooden skewers in water for 30 minutes to prevent burning. Preheat the grill or broiler to medium-high (400°F/200°C). Grill skewers for 8–12 minutes, turning occasionally, until golden and internal temperature reaches 145°F (63°C).
Serve hot with flatbread, tzatziki, or a sprinkle of sumac. For extra flavor, brush with melted garlic butter or pomegranate molasses during the last minutes of cooking. Enjoy this crowd-pleaser at your next gathering!
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