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Lamb, Tomato, and Mint Kebabs


Nothing says easy summer eating like kebabs: They're an all-in-one meal perfect for groups, small or large. Make a batch and start grilling!

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2009


  • Olive oil, for grates
  • 1 pound boneless leg of lamb, trimmed of excess fat and cut into 1-inch pieces
  • 2 teaspoons finely grated lemon zest
  • Lemon wedges, for serving
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Coarse salt and ground pepper
  • 1 pint grape tomatoes
  • 12 fresh mint leaves


  1. Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.

  2. Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.

Cook's Notes

Start and end kebabs with a sturdy ingredient such as meat to prevent food from slipping off.

Reviews Add a comment

  • mcanol1hotmail
    22 JUN, 2015
    This was okay. It was easy, but not memorable. Not sure I will make again.
  • bpecka
    18 SEP, 2014
    This is delicious!!