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Marinated Grilled Lamb Kebabs with Greek Salad with Oregano Vinaigrette is perfect for Easter dinner if it’s warm enough to grill! Of course, my husband will grill in the snow, so these Lamb Skewers were tossed on our BBQ!

One of the Best Greek Salad recipes packed with Mediterranean ingredients like black olives, feta, artichoke hearts, and tomatoes complemented the grilled lamb wonderfully.

Overhead view of lamb kabobs on a white platter with an herb garnish.
Table of Contents hide
1 Why You’ll Love this Grilled Lamb
2 Recipe Tips
3 Frequently Asked Questions
4 You May Also Like:
5 Lamb Kebabs Recipe
6 Best Greek Salad Recipe

Why You’ll Love this Grilled Lamb

  • The marinade imparts loads of flavor plus tenderizes the lamb.
  • Paired with the best Greek salad, you’ll have a meal!
  • It’s a delicious way to enjoy lamb in the summer. It’s not just for Easter!
Overhead view of lamb off the skewers on a round white plate with herbs.

Recipe Tips

  • PRO-Tip: Make sure the lamb is cut into a size that’s about 1 or 2 bites worth, about 1 – 1½-inch cubes.
  • Check with your butcher about what tender cuts of lamb they have available. I use leg of lamb.
  • Spring is the season for lamb, especially if you can find some seasonal grass-fed lamb that is mild and sweet.
  • PRO-Tip: Use a Ziploc bag to marinate the lamb overnight.
  • PRO-Tip: Grill to medium rare to medium, depending on your preference,  or about 125 – 130°F.
  • PRO-Tip: Skewering onion pieces between the lamb cubes will also impart some delicious flavor.
  • Bell pepper pieces, cherry tomatoes, or even wedges of citrus are also tasty additions to your lamb kabobs.
  • Fresh herbs provide flavor, but if unavailable use about a third of the amount of dried herbs.
  • Serve with a fresh Greek salad (see the recipe below)!
Close up of skewered lamb kebabs on a white serving tray

Frequently Asked Questions

What Cut of Lamb is Best for Kebabs?

You can always check with your butcher for recommendations, but I use leg of lamb. Boneless lamb shoulder or lamb sirloin also work well.

What Should You Serve with Lamb Kebabs?

A Greek Salad is a fabulous addition to your menu, along with rice, and a vegetable of your choice. I love roasted vegetables like this simple Green Beans Recipe.

How Long Should You Marinate Lamb?

Lamb, like beef, can handle longer marinating times than fish or chicken. Marinate for 8-24 hours to make sure the marinade penetrates into the meat.

Is there any Difference Between Kebabs and Kabobs?

They both refer to the same dish, skewered meat grilled over a fire. Kebab is used more frequently in Arabic-speaking countries and Kabob is popular in Armenia and Iran.

You May Also Like:

The flavorful Lamb Marinade permeated the meat wonderfully and created a tantalizing treat for the palate. The wine and vinegar combination tenderized and the herbs infused a most lovely flavor. I served the skewers with a huge Greek salad full of veggies and feta cubes and dressed with an oregano vinaigrette. Truly a marvelous meal.

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Small white plate with pieces of grilled lamb and vegetables with a herb garnish
The Recipe:

Lamb Kebabs Recipe

Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Yield 6 servings

Marinated Grilled Lamb Kebabs paired with a Greek Salad! Perfect for Easter or a spring dinner.

4.9 Stars (10 Reviews)

Ingredients

For Kebabs

  • 2 pounds lamb (I used the inner portion of the leg, cut into 1½-inch cubes)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • ¼ cup dry red wine
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Olive oil (optional)
  • 1 red onion (cut into eighths)
  • ½ red and ½ yellow bell pepper, cut into squares the size of the lamb cubes

Instructions

  1. Combine garlic, rosemary, rosemary, thyme, red wine, vinegar, salt, and pepper. Add a slosh of olive oil if desired.
  2. Place lamb cubes and marinade in a zip-lock bag and allow to marinate overnight or up to 2 days in the refrigerator, turning occasionally.
  3. Thread lamb onto skewers, alternating with pieces of onion. Grill to desired doneness...medium rare preferred...about 5-6 minutes depending on the size of your lamb cubes.
  4. Arrange salad ingredients in a large bowl.  
  5. Whisk together all ingredients except olive oil.  Slowly drizzle in olive oil while whisking constantly.  Toss salad with dressing before serving.

Notes

Adapted from Ina Garten

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 760Total Fat: 60gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 169mgSodium: 1042mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 42g

The calorie count includes all the marinade and salad dressing

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© Liz Berg
Cuisine: American, Greek / Category: Entrees
Small white bowl of Greek salad with a red handled fork
The Recipe:

Best Greek Salad Recipe

A fresh, tasty Greek-inspired salad with an oregano vinaigrette.

5.0 Stars (7 Reviews)

Ingredients

For Salad

  • Iceberg lettuce, one head, cut into chunks
  • English cucumber, peeled and cubed
  • Red bell pepper, large diced
  • Yellow bell pepper, large diced
  • Cherry tomatoes, cut in half
  • 1-2 tablespoons diced red onion
  • ½ cup Kalamata olives, pitted and cut in half
  • ⅓ pound feta, cubed
  • Jar or can of artichoke hearts, drained and cut in
  • half

For Salad Dressing

  • 1 clove of garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ¼ cup red wine vinegar
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ cup olive oil

Instructions

  1. Arrange salad ingredients in a large bowl.  
  2. Whisk together all ingredients except olive oil.
  3. Slowly drizzle in olive oil while whisking constantly.
  4. Toss salad with dressing before serving.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 216Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 17mgSodium: 441mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 4g

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Please leave a comment on the blog or share a photo on Pinterest

© LIz Berg
Cuisine: American, Greek-American / Category: Salads