Entrée: Greece – Κεμπάπ αρνιών ▶ Kempap arniōn (Lamb Kabobs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 lb (675 g) lamb shoulder, cut into 1-inch (2.54 cm) cubes
1 / 4 cup (60 ml) olive oil
3 cloves garlic, minced
1 lemon, juiced
2 tsp (10 ml) dried oregano
1 tsp (5 ml) ground cumin
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) black pepper
Wooden or metal skewers

Show original ingredient measurements

1 1 / 2 lb / 675 g lamb shoulder, cut into 1-inch cubes
1 / 4 cup (60 ml) olive oil
3 cloves garlic, minced
1 lemon, juiced
2 tsp dried oregano
1 tsp ground cumin
1 tsp salt
1 / 2 tsp black pepper
Wooden or metal skewers

Instructions

1. **Prepare the Marinade**: In a bowl, combine olive oil, minced garlic, lemon juice, oregano, cumin, salt, and black pepper. Mix well to form a marinade.
2. **Marinate the Lamb**: Place the lamb cubes in a resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring all pieces are well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight, for the best flavor.
3. **Prepare the Skewers**: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated lamb pieces onto the skewers, leaving a small gap between each piece.
4. **Grill the Kabobs**: Preheat your outdoor grill or grill pan over medium-high heat. Place the lamb skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the lamb reaches your desired level of doneness.
5. **Serve**: Remove from the grill and let rest for a few minutes before serving. Enjoy with warm pita bread, tzatziki, and a fresh Greek salad.

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