Lamb, Tomato, and Mint Kebabs

Prep Time:
20 mins
Total Time:
20 mins

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!


  • 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

  • ½ teaspoon ground coriander

  • ¼ 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.

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