Go Back
+ servings

Grilled Lamb Kebabs with Lebonese Fresh Tomato Salsa

These lamb kebabs are marinated with garlic and spices, then grilled on skewers with zucchini. It's a great easy recipe for summer! I served them alongside a delicious Lebanese fresh tomato salsa from Bon Appetit. The mint was such an interesting addition - don't let the simplicity of the ingredient list fool you.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 2 hours 20 minutes
Servings 4


For the marinade:

  • 4 garlic cloves minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon sea salt
  • Zest and juice of 1 lemon
  • 1 teaspoon fresh thyme optional
  • 2 tablespoons olive oil

For the skewers:

  • 1 1/2 pounds boneless leg of lamb cut into 1-inch cubes
  • 4 small summer squash or zucchini or cut into thin planks, thinly sliced on a mandolin
  • Ten 8-inch bamboo skewers soaked for 20 minutes in water
  • 1 cup Lebanese fresh tomato salsa


  • Combine the ingredients for the marinade in a resealable plastic bag. Add the lamb and toss to coat. Marinade in the refrigerator for at least 2 hours or overnight.
  • Preheat an indoor grill pan or outdoor grill.
  • Thread the zucchini ribbons and lamb onto the skewers, alternating, until you have 3 of each ingredient per skewer. You should have 8-10 kebabs total.
  • Grill the lamb over high heat until nicely browned on all sides, 6-8 minutes total for medium rare.
  • Serve the lamb on a platter alongside the Lebonese fresh tomato salsa.


I didn't have a mandolin and found that ever my thinnest squash slices tended to break when I tried to thread them. Don't worry if yours do too. You can cut the slices into 1-inch pieces to make this easier.


Serving: 4g