11 Delicious and Bold Lamb Kebab Recipes for Grilling
Nothing beats the smoky flavor of perfectly grilled lamb kebabs on a warm evening. These tender, juicy skewers bring together bold spices and marinades from around the world.
From Persian koobideh to Greek souvlaki, each recipe offers its own unique twist on this beloved grilled favorite that’s perfect for any backyard gathering.
01. Marinated Summer Lamb Skewers

Tender lamb pieces marinated overnight in herbs and mustard, then grilled with sweet fruit. This combination creates the perfect balance of savory and sweet flavors.
Ingredients: 2 pounds lamb shoulder (cut into 2-inch cubes), ¼ cup Dijon mustard, ¼ cup red wine vinegar, ⅓ cup olive oil, 2 teaspoons salt, 1 teaspoon black pepper, 2 tablespoons fresh rosemary, 1 tablespoon fresh sage, 4 garlic cloves (minced), 1 fresh pineapple (cubed), 1 cup maraschino cherries.
How To Make Marinated Summer Lamb Skewers
1. Combine mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and minced garlic in a large bowl. Whisk until well blended and the marinade is smooth throughout.
2. Add lamb cubes to marinade, tossing to coat completely. Cover tightly with plastic wrap and refrigerate overnight, allowing the flavors to penetrate the meat deeply.
3. Thread marinated lamb onto metal skewers, alternating with pineapple chunks and cherries. Leave small spaces between pieces for even cooking.
4. Preheat grill to medium-high heat and oil the grates well. Grill skewers for 12-15 minutes, turning every 3-4 minutes until lamb reaches 145°F for medium-rare and develops a beautiful caramelized crust.
02. Persian Ground Lamb Koobideh

Traditional Persian kebabs made with seasoned ground lamb formed around skewers. These aromatic kebabs are a staple of Middle Eastern cuisine and incredibly flavorful.
Ingredients: 2 pounds ground lamb, 1 large onion (grated), 4 garlic cloves (minced), 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon turmeric, 2 tablespoons sumac, 1 egg, 2 tablespoons olive oil.
How To Make Persian Ground Lamb Koobideh
1. Grate the onion using a box grater and squeeze out excess moisture with your hands or through a clean kitchen towel. This prevents the kebabs from becoming too wet and falling apart.
2. Combine ground lamb, squeezed onion, minced garlic, salt, pepper, turmeric, half the sumac, and egg in a large bowl. Mix thoroughly with your hands until the mixture becomes sticky and holds together well.
3. Wet your hands and form the meat mixture around flat metal skewers, creating sausage-like shapes about 6 inches long. Press firmly so the meat adheres to the skewers properly.
4. Grill over medium-high heat for 10-12 minutes, turning carefully every 3 minutes until cooked through and nicely browned. Sprinkle remaining sumac on top before serving for extra tangy flavor.
03. Albanian-Style Lamb Kofta

Perfectly seasoned ground lamb kebabs with Mediterranean herbs and spices. These kofta deliver authentic Albanian flavors that will transport you straight to the Balkans.
Ingredients: 2 pounds ground lamb, 1 large onion (finely minced), 4 garlic cloves (minced), ½ cup fresh parsley (chopped), 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon paprika, ½ teaspoon oregano, ¼ cup breadcrumbs.
How To Make Albanian-Style Lamb Kofta
1. Finely mince the onion until it’s almost paste-like in texture. This ensures the kofta hold together perfectly and cook evenly throughout without any large chunks.
2. Combine ground lamb, minced onion, garlic, parsley, salt, pepper, paprika, oregano, and breadcrumbs in a large mixing bowl. Work the mixture with your hands for 3-4 minutes until it becomes very smooth and sticky.
3. Form the mixture into oval-shaped portions around flat metal skewers, making each kofta about 5 inches long. Press firmly and smooth the surface to prevent cracking during cooking.
4. Grill over medium heat for 12-14 minutes, turning every 3-4 minutes until the exterior is golden brown and the internal temperature reaches 160°F.
5. Let rest for 2-3 minutes before serving to allow juices to redistribute, ensuring each bite is tender and flavorful throughout.
04. Indian Spiced Lamb Massalam Kebabs

Bold Indian-style lamb kebabs packed with aromatic spices and herbs. These flavorful skewers bring the authentic taste of Indian street food to your backyard grill.
Ingredients: 2 pounds lamb leg (cubed), 2 tablespoons coriander seeds, 3 Thai chili peppers (minced), 6 garlic cloves (minced), 2 teaspoons turmeric, 1 teaspoon salt, 2 tablespoons yogurt, 2 tablespoons vegetable oil, 1 tablespoon garam masala.
How To Make Indian Spiced Lamb Massalam Kebabs
1. Toast coriander seeds in a dry pan over medium heat for 2-3 minutes until fragrant, then grind them in a spice grinder or mortar and pestle until fine.
2. Combine ground coriander, minced chilies, garlic, turmeric, salt, yogurt, oil, and garam masala in a large bowl. Mix thoroughly to create a thick, aromatic paste.
3. Add lamb cubes to the spice mixture and toss until every piece is completely coated. Marinate for at least 2 hours or overnight in the refrigerator for deeper flavor penetration.
4. Thread marinated lamb onto metal skewers, leaving small gaps between pieces for even heat circulation and proper cooking.
5. Grill over medium-high heat for 14-16 minutes, turning every 4 minutes until the spices form a beautiful crust and the lamb is cooked to your desired doneness.
05. Chinese Cumin Lamb Skewers

Spicy Chinese street food-style lamb kebabs with bold cumin and chili flavors. These skewers pack serious heat and are perfect with ice-cold beer.
Ingredients: 2 pounds lamb shoulder (cubed), 3 tablespoons cumin seeds, 2 tablespoons chili flakes, 2 teaspoons salt, 1 teaspoon Sichuan peppercorns, 4 garlic cloves (minced), 2 tablespoons soy sauce, 1 tablespoon vegetable oil.
How To Make Chinese Cumin Lamb Skewers
1. Toast cumin seeds and Sichuan peppercorns in a dry pan over medium heat for 3-4 minutes until very fragrant. Grind them together until you have a coarse powder with some texture remaining.
2. Mix the ground spice mixture with chili flakes, salt, minced garlic, soy sauce, and oil to create a thick, paste-like marinade that coats well.
3. Toss lamb cubes in the spice mixture until completely coated, then marinate for 1-2 hours at room temperature to allow the flavors to penetrate the meat.
4. Thread lamb onto small metal skewers, packing pieces close together as is traditional for Chinese street-style kebabs.
5. Grill over high heat for 8-10 minutes, turning frequently until the exterior is charred and crispy while the interior remains tender and juicy.
06. Greek Lamb Souvlaki

Classic Greek lamb skewers marinated in bright lemon and herbs. The acidic marinade tenderizes the meat while adding Mediterranean sunshine to every bite.
Ingredients: 2 pounds lamb leg (cubed), ½ cup olive oil, ¼ cup fresh lemon juice, 2 tablespoons red wine vinegar, 4 garlic cloves (minced), 2 tablespoons oregano, 1 teaspoon salt, ½ teaspoon black pepper, 1 bay leaf.
How To Make Greek Lamb Souvlaki
1. Whisk together olive oil, lemon juice, vinegar, minced garlic, oregano, salt, and pepper in a large bowl until the marinade is well combined and emulsified.
2. Add lamb cubes and the bay leaf to the marinade, tossing until all pieces are thoroughly coated. The acid in the lemon helps break down tough fibers.
3. Marinate in the refrigerator for 4-6 hours, turning occasionally to ensure even flavor distribution. Remove bay leaf before cooking.
4. Thread marinated lamb onto metal skewers, leaving small spaces between pieces for proper heat circulation and even cooking throughout.
5. Grill over medium-high heat for 12-15 minutes, turning every 3-4 minutes until beautifully golden and the internal temperature reaches 145°F for perfect medium-rare doneness.
07. Indian Sheekh Kabab

Aromatic ground lamb kebabs loaded with fresh herbs and warming spices. These restaurant-style sheekh kababs bring authentic Indian flavors right to your dinner table.
Ingredients: 2 pounds ground lamb, ¼ cup fresh mint (finely chopped), ¼ cup cilantro (finely chopped), 2 tablespoons ginger paste, 1 tablespoon paprika, 1 teaspoon cayenne pepper, 2 teaspoons cumin, 2 teaspoons coriander, 2 teaspoons salt, 1 egg.
How To Make Indian Sheekh Kabab
1. Finely chop mint and cilantro using a sharp knife or pulse briefly in a food processor until minced but not pureed. Fresh herbs should maintain some texture for the best flavor.
2. Combine ground lamb with chopped herbs, ginger paste, paprika, cayenne, cumin, coriander, salt, and egg in a large bowl. Mix thoroughly with your hands until the mixture becomes sticky and cohesive.
3. Wet your hands to prevent sticking and form the meat mixture around flat metal skewers, creating uniform sausage shapes about 6 inches long and 1 inch thick.
4. Press firmly to ensure the meat adheres well to the skewers and won’t fall off during cooking. Smooth the surface to prevent cracking.
5. Grill over medium heat for 14-16 minutes, turning carefully every 4 minutes until cooked through and beautifully browned on all sides.
08. Middle Eastern Kofta Kebabs

Traditional Middle Eastern ground lamb kebabs with warm spices and fresh herbs. These authentic kofta taste just like the ones from your favorite Mediterranean restaurant.
Ingredients: 2 pounds ground lamb, 1 large onion (finely minced), 4 garlic cloves (minced), ½ cup parsley (chopped), 2 teaspoons coriander, 1 teaspoon cumin, ½ teaspoon cinnamon, ½ teaspoon allspice, ¼ teaspoon cayenne, 1 teaspoon ginger, 2 teaspoons salt, 1 teaspoon black pepper.
How To Make Middle Eastern Kofta Kebabs
1. Mince the onion very finely until it’s almost paste-like, then squeeze out excess moisture using a clean kitchen towel. This prevents the kofta from becoming too wet.
2. Combine ground lamb, squeezed onion, garlic, parsley, coriander, cumin, cinnamon, allspice, cayenne, ginger, salt, and pepper in a large mixing bowl.
3. Work the mixture with your hands for 4-5 minutes until it becomes very smooth, sticky, and holds together well when squeezed. This ensures the kofta won’t fall apart.
4. Form into oval shapes around flat metal skewers, making each kofta about 5 inches long. Press firmly and smooth the surface for even cooking.
5. Grill over medium heat for 12-14 minutes, turning every 3 minutes until golden brown and cooked through to 160°F internal temperature.
09. South African Lamb Sosaties

Traditional South African curry-spiced lamb kebabs with sweet dried apricots. The yogurt marinade keeps the meat incredibly tender while the fruit adds delightful sweetness.
Ingredients: 2 pounds lamb shoulder (cubed), 1 cup plain yogurt, 2 tablespoons curry powder, 1 large onion (sliced), 2 teaspoons salt, 1 teaspoon black pepper, 1 cup dried apricots, 2 tablespoons brown sugar, 2 tablespoons vegetable oil.
How To Make South African Lamb Sosaties
1. Whisk together yogurt, curry powder, salt, pepper, brown sugar, and oil in a large bowl until smooth. The yogurt’s enzymes will help tenderize the lamb beautifully.
2. Add lamb cubes and sliced onions to the yogurt marinade, tossing until completely coated. Marinate in the refrigerator for at least 4 hours or overnight for maximum flavor.
3. Soak dried apricots in warm water for 15 minutes until slightly softened, then drain well. This prevents them from burning on the grill.
4. Thread marinated lamb onto skewers, alternating with softened apricots and marinated onion slices for a beautiful presentation and balanced flavors.
5. Grill over medium heat for 15-18 minutes, turning every 4-5 minutes until the lamb is cooked through and the apricots are caramelized and golden brown.
10. Moroccan Spiced Lamb Kabobs

Complex Moroccan-spiced lamb kebabs with sweet raisins and tangy goat cheese. These gourmet skewers combine sweet, savory, and spicy elements for an unforgettable meal.
Ingredients: 2 pounds lamb leg (cubed), ½ cup golden raisins, ¼ teaspoon cayenne pepper, 1 teaspoon cumin, 1 teaspoon coriander, 2 teaspoons salt, 1 teaspoon black pepper, 4 ounces goat cheese (crumbled), 2 tablespoons olive oil, 1 tablespoon honey.
How To Make Moroccan Spiced Lamb Kabobs
1. Soak raisins in warm water for 20 minutes until plump and softened, then drain thoroughly. This prevents them from burning and adds natural sweetness to balance the spices.
2. Combine cayenne, cumin, coriander, salt, and pepper in a small bowl to create your Moroccan spice blend. Mix with olive oil and honey to form a paste.
3. Toss lamb cubes in the spice paste until completely coated, then marinate for 2-3 hours to allow the complex flavors to penetrate the meat deeply.
4. Thread spiced lamb onto skewers, alternating with plumped raisins. Leave some space between pieces for even cooking and proper heat circulation.
5. Grill over medium-high heat for 12-15 minutes, turning every 3-4 minutes until beautifully caramelized outside and tender inside.
6. During the last 2 minutes of cooking, sprinkle crumbled goat cheese over the hot kebabs, allowing it to soften slightly from the residual heat before serving immediately.
11. Armenian Shish Kabob

Traditional Armenian lamb skewers with authentic Mediterranean seasonings. A touch of vinegar helps mellow the lamb’s strong flavor while keeping the meat incredibly tender.
Ingredients: 2 pounds lamb shoulder (cubed), ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon white vinegar, 4 garlic cloves (minced), 2 teaspoons salt, 1 teaspoon black pepper, 1 tablespoon oregano, 1 large onion (chunked).
How To Make Armenian Shish Kabob
1. Whisk together olive oil, both vinegars, minced garlic, salt, pepper, and oregano in a large bowl until well combined. The vinegar helps tenderize the lamb and reduce any gamey flavors.
2. Add lamb cubes to the marinade, tossing until every piece is thoroughly coated with the aromatic mixture. The acid will work to break down tough fibers.
3. Marinate in the refrigerator for 4-8 hours, turning occasionally to ensure even flavor distribution. Longer marinating creates more tender, flavorful results.
4. Thread marinated lamb onto metal skewers, alternating with chunks of onion for added flavor and moisture during the cooking process.
5. Grill over medium-high heat for 14-16 minutes, turning every 4 minutes until the exterior develops a beautiful golden crust while the interior remains juicy and tender throughout.
Final Thoughts
These lamb kebab recipes bring incredible flavors from around the world straight to your backyard grill. Each one offers its own unique combination of spices and techniques.
Whether you prefer the tangy Greek souvlaki or spicy Chinese cumin skewers, there’s a perfect lamb kebab recipe here for every taste preference and occasion.