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Tangy Lamb Kebabs on Za'atar Couscous

Tangy Red Lamb Kebabs

  • Author: Spice (Kate)
  • Yield: 16 skewers, 8 servings 1x
  • Category: meat
  • Method: grill
  • Cuisine: Middle Eastern


These lamb kebabs aren’t really that red, but their marinade is. The marinade gives them a lovely tangy kick that really stands out.



1/2 cup canola oil

1/2 cup red wine vinegar

3 tablespoons Red Sheep Seasoning

10 cloves garlic, crushed

4 pounds leg of lamb, fat removed and cut into 1 1/2″ cubes

2 large white onions, cut into 1 1/2″ chunks


  1. In a small mixing bowl, whisk together the oil, vinegar, kebab seasoning, and garlic.
  2. Pour over the lamb, mix well, and marinate in the refrigerator for at least 6 hours, preferably 8 hours or more.
  3. If using wooden skewers, soak them in hot water for an hour. If using metal skewers, no prep is needed.
  4. About 1/2 hour before cooking, remove the meat from the refrigerator and warm it to room temperature.
  5. Spear a cube of meat onto the skewer, then a section of onion, then repeat until there are six of each per skewer. 
  6. For broiling, place on a roasting pan about 3-5″ from the flame. Broil on one side for 4-5 minutes, turn over, and broil 4-5 minutes more. If you like it rare, reduce cooking time on each side by 1-2 minutes.
  7. For grilling, preheat an outdoor grill to medium heat. Grill the skewers, rotating to char them on all sides, for 8-10 minutes.

Keywords: Midlde Eastern, meat, lamb, grill, broil, barbecue, skewer

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