Marinated Lamb Kebobs

Serve these kebobs with a minty yogurt sauce. For added flavor, try grilling them over charcoal instead of cooking under the broiler.

Serves: 4Hands-on: 20 minutesTotal: 8 hours 20 minutesDifficulty: Easy

Serves: 4


  • 1⁄4 cup lemon juice
  • 1⁄4 cup olive oil
  • 3 Tbsp. dry sherry
  • 3 Tbsp. water
  • 1 Tbsp. chopped shallots
  • 1⁄2 tsp. dried oregano
  • 1⁄2 tsp. dried rosemary
  • 1 lb. boneless leg of lamb chops, cut into 1 1⁄4-inch cubes
  • 4 skewers (12 inches)


  • Combine lemon juice, olive oil, sherry, water, shallots, oregano, and rosemary in a small bowl; reserve about 1⁄4 cup in a covered container in the refrigerator. Place remaining marinade and lamb cubes in a glass dish or sealing plastic food bag; turn several times to coat. Marinate in the refrigerator 6 to 8 hours, turning occasionally.
  • When ready to cook, preheat the broiler. Assemble kebobs by threading lamb cubes on the skewers. Broil 3 to 4 inches from the heat for 10 to 15 minutes, brushing twice with reserved marinade.