Lamb Kabobs

Lamb Kabobs

Chef: Cranky Cook

Description: A perfect summer dish for the grill. This recipe is dedicated to all my Twitter grill friends.

Skill Level: Easy

Diets & Intolerances
dairy free |

Prep Time
15 minutes
Total Time
35 minutes
10 to 12

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  • 2 lb Lamb shoulder, cubed
  • 1 whole Large apple, sliced
  • 2 cup Red bell pepper, chunked
  • 1 tsp Marinade: Ginger
  • 1 tsp Marinade: Lemon pepper
  • 2 tbsp Marinade: Minced garlic
  • 1 tsp Marinade: Cayenne pepper
  • 2 tbsp Marinade: Worcestershire
  • 1 cup Marinade: Apple juice
  • 2 cup Onion, chunked
  • 1 cup Zucchini, chunked
  • each 12 wooden skewers


  1. Place lamb cubes in sealable plastic bag. Combine apple juice, Worcestershire sauce, garlic, lemon pepper and ginger. Pour over lamb, turning to coat. Refrigerate for at least 3 hours and up to 24 hours.

  2. Remove meat from marinade, discard marinade, and thread on skewers, alternating meat, apples and vegetables.

  3. To Grill: Cook over medium-hot coals. Grill lamb kabobs 4 inches from coals for 12 to 18 minutes or to desired degree of doneness, turning occasionally

  4. menu_book Chefs Notes:
    We prefer our lamb medium rare. Great as both a appetizer and a main course.

Recipe by Cranky Cook, Cranky Cook