Cookbook:Middle Eastern Lamb Kabobs

Cookbook | Ingredients | Recipes



  1. Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight.
  2. The next day, drain lamb; discard marinade. Thread 4 cubes onto one skewer. Repeat until all lamb has been skewered.
  3. Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare. Serve warm with couscous.


  • The vinegar will not turn the lamb into mush as it is not acidic enough to tenderize.