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Lemon-Garlic Lamb Kebabs


The lemon wedges caramelize on the grill, making them slightly sweet. When serving the skewers, squeeze the lemon juice over the lamb for added flavor.

  • Prep:
  • Total Time:
  • Servings: 4
Lemon-Garlic Lamb Kebabs

Photography: Clive Streeter

Source: Everyday Food, July/August 2004


  • 1 1/2 pounds leg of lamb, well-trimmed and cut into 20 equal cubes (about 1 inch each)
  • 8 thin lemon wedges
  • 1/4 cup olive oil, plus more for grill
  • 2 tablespoons fresh lemon juice
  • 4 garlic cloves, minced
  • Coarse salt and ground pepper
  • Feta Dipping Sauce
  • Fresh parsley sprigs, for serving (optional)


  1. Heat grill to high. Assemble 4 long skewers, alternating 5 lamb cubes with 2 lemon wedges on each. Arrange skewers in a nonmetallic dish.

  2. In a small bowl, whisk together oil, lemon juice, and garlic. Pour marinade over skewers; turn to coat. Let stand at least 5 minutes (or cover and refrigerate overnight, turning occasionally). Season with salt and pepper.

  3. Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium-rare. Serve with sauce, and garnish with parsley sprigs, if desired.

Reviews Add a comment

  • MS11234516
    27 AUG, 2009
    Who wrote this or edited it???? Obviously steps 1