Savory Lamb Kabobs

These lamb kabobs start with a leg of lamb broken down into 1-inch cubes and soaked overnight in a bold soy-garlic-vinegar marinade. That long marinating time is what transforms a lean, sometimes tough cut into tender, deeply flavored meat that caramelizes beautifully over charcoal.

The marinade pulls triple duty. Soy sauce seasons the lamb all the way through, not just on the surface. White wine vinegar acts as a tenderizer, breaking down muscle fibers during the long soak. Oil keeps everything moist on the grill and helps the sugar and garlic brown into a lacquered, savory crust. Six cloves of garlic is generous, and that’s the point.

Alternating the lamb with green bell peppers, cherry tomatoes, and small whole onions on the skewers gives you a complete meal on a stick. The vegetables char and soften while the lamb cooks, and brushing with reserved marinade during grilling keeps everything glistening and flavorful.

Pro Tips

• Remove the fell (the thin, papery membrane) from the leg of lamb before cubing. It’s tough and chewy and shrinks during cooking, distorting the meat.
• Cut the lamb into uniform 1-inch cubes so they cook at the same rate. Uneven pieces mean some are charred while others are raw.
• Use metal skewers or soak wooden ones for at least 30 minutes. Dry wooden skewers catch fire over the coals.
• Grill over medium heat, not high. Medium coals give the lamb time to develop a crust without burning the outside before the center is done.

Variations

• Add chunks of zucchini or mushrooms to the skewers for more variety.
• Swap the soy-vinegar marinade for a yogurt-based one with cumin and coriander for a Middle Eastern flavor profile.
• Serve with warm pita bread, tzatziki sauce, and a simple cucumber salad.