Get ready to transport your taste buds to the sun-drenched shores of Greece with these mouthwatering lamb kebabs that promise to elevate your grilling game! Imagine tender, perfectly charred lamb cubes infused with aromatic garlic and oregano, paired with a crisp, refreshing Greek salad that will make your dinner guests think you've secretly trained in a Mediterranean kitchen. This recipe isn't just a meal - it's a flavor explosion that combines traditional Greek techniques with simple, fresh ingredients that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- Lamb shoulder
- Olive oil
- Garlic
- Oregano
- Tomatoes
- Cucumber
- Feta cheese
- Red onion
Instructions
- Trim the lamb shoulder of excess fat and cut into 1-inch cubes, ensuring uniform size for even cooking.
- Create a marinade by mixing 4 tablespoons of olive oil, 4 minced garlic cloves, 2 tablespoons of dried oregano, salt, and black pepper in a large bowl.
- Add lamb cubes to the marinade, thoroughly coating each piece. Cover and refrigerate for at least 2 hours, preferably overnight, to enhance flavor penetration.
- Prepare wooden skewers by soaking them in water for 30 minutes to prevent burning during grilling.
- Preheat grill or grill pan to medium-high heat, around 400°F (204°C).
- Thread marinated lamb cubes onto skewers, leaving small spaces between pieces to ensure even cooking.
- Grill kebabs for 3-4 minutes per side, rotating to achieve a nice char and internal temperature of 145°F (63°C) for medium-rare.
- While kebabs cook, prepare Greek salad by chopping tomatoes, cucumber, and red onion into bite-sized pieces.
- Crumble feta cheese over the chopped vegetables and drizzle with olive oil and a sprinkle of dried oregano.
- Remove lamb kebabs from grill and let rest for 5 minutes to allow juices to redistribute.
- Serve hot lamb kebabs alongside the fresh Greek salad, garnishing with additional oregano if desired.
Tips
- Marination is Key: Don't rush the marinating process. Letting the lamb sit in the olive oil, garlic, and oregano mixture for at least 2 hours (or overnight) will dramatically enhance the flavor depth.
- Skewer Smart: Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning. Alternatively, use metal skewers for a more professional approach.
- Temperature Matters: Use a meat thermometer to ensure your lamb reaches the perfect medium-rare at 145°F (63°C). This guarantees juicy, tender meat every time.
- Resting is Crucial: Always let your kebabs rest for 5 minutes after grilling. This allows the juices to redistribute, ensuring maximum tenderness and flavor.
- Fresh Ingredients Make the Difference: Use the freshest possible vegetables and herbs for your Greek salad. The crisp contrast between the warm, grilled lamb and cool salad is what makes this dish truly spectacular!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 35g
Fat: 32g
Saturated Fat: 14g
Cholesterol: 120mg
