Imagine sinking your teeth into perfectly seasoned, juicy lamb kabobs that burst with exotic flavors and melt in your mouth. These oven-broiled Middle Eastern delights are not just a meal, but a culinary journey that will transform your ordinary dinner into an extraordinary dining experience. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to deliver restaurant-quality kabobs right from your own kitchen, with minimal effort and maximum flavor!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 lb lamb, cubed
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 bell pepper, cut into chunks
- 1 onion, cut into chunks
Instructions
- Remove lamb from refrigerator 30 minutes before cooking to bring to room temperature, which ensures even cooking.
- In a large mixing bowl, whisk together olive oil, lemon juice, cumin, paprika, salt, and black pepper to create a marinade.
- Add lamb cubes to the marinade, ensuring each piece is thoroughly coated. Cover and let marinate for at least 15-20 minutes, or ideally 2 hours in the refrigerator for deeper flavor absorption.
- Preheat oven broiler to high setting, positioning the oven rack about 4-5 inches from the heating element.
- Cut bell pepper and onion into similarly sized chunks that match the lamb cube size for uniform cooking.
- Thread marinated lamb cubes and vegetable chunks alternately onto metal skewers, leaving a small space between each piece to ensure even heat distribution.
- Line a broiling pan or baking sheet with aluminum foil for easy cleanup and to catch drippings.
- Place prepared skewers on the lined pan, ensuring they are not overcrowded.
- Broil for 4-5 minutes on one side, then carefully turn kabobs and broil an additional 4-5 minutes until lamb reaches desired doneness (medium-rare at 135°F, medium at 145°F).
- Remove from oven and let rest for 5 minutes to allow juices to redistribute, which helps maintain meat tenderness.
- Serve hot, optionally garnished with fresh herbs like parsley or mint, and accompanied by rice, tzatziki, or pita bread.
Tips
- Temperature is Key: Always let your lamb come to room temperature before cooking to ensure even heat distribution and optimal tenderness.
- Marinate for Maximum Flavor: While 15-20 minutes of marinating works, letting the lamb sit in the marinade for 2 hours will dramatically enhance the depth of flavor.
- Skewering Technique: Cut vegetables and lamb into uniform sizes to guarantee consistent cooking and an aesthetically pleasing presentation.
- Broiler Positioning: Keep your oven rack 4-5 inches from the heating element to achieve that perfect char without burning.
- Doneness Check: Use a meat thermometer to ensure your lamb reaches the ideal internal temperature (135°F for medium-rare, 145°F for medium).
- Resting Period: Always let your kabobs rest for 5 minutes after cooking to redistribute juices and maintain maximum tenderness.Pro tip: Serve with fresh herbs, tzatziki, or warm pita bread to elevate your kabob experience from great to absolutely unforgettable!
Nutrition Facts
Calories: 300kcal
Carbohydrates: 5g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 90mg
