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Lamb and Vegetable Kebabs

It’s really started heating up in NYC and I’ve been getting the itch to BBQ. Sadly, I’m not allowed to hang a BBQ out my 7th floor window, so I have to make due with my broiler. It’s not quite the same as a charcoal grill, but you can get results close to that of
Course Entree
Cuisine Middle Eastern
Level Beginner
Main Ingredient Lamb, Vegetable
Diet Dairy-Free, Gluten-Free, Low-Carb


for lamb kebabs

  • 1 - 2 pounds lamb lean meat (cut into 1" cubes)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon oregano
  • 1/2 teaspoon pomegranate molasses (or honey)
  • 1 clove garlic pressed
  • black pepper fresh ground

for veggie kebabs

  • 1/2 wedges red onion cut into
  • 1 green bell pepper (cut into 6 pieces)
  • cherry tomatoes
  • olive oil
  • kosher salt
  • black pepper fresh ground


  1. Whisk the lemon juice, olive oil, salt, oregano, pomegranate molasses and pepper together. Add the lamb cubes, mixing with your hand to make sure each piece is well coated. Press down on the meat until the pieces are covered in marinade, then refrigerate overnight.
  2. If you are using a BBQ, soak bamboo skewers in water overnight (to prevent them from burning).
  3. To assemble the lamb kebabs, just spear each piece of meat down the middle with the skewer. Try to put roughly the same size pieces of meat on a single skewer so they cook evenly (e.g. you might have 1 skewer with all large pieces and 1 with all small pieces).
  4. To assemble the veggie kebabs, just skewer the veggies, having the skin side of the bell peppers facing the same way (you want this side to face your heat source). Take a pastry brush and dip it in some olive oil and thoroughly coat 1 side of the veggies (the side you're going to have facing the heat source). Sprinkle with salt and pepper (which should stick to the olive oil).
  5. To grill in a broiler, turn the broiler on high with the shelf 1 level below the top position (if using an electric oven, put the shelf in the top position). Put the grill pan you're going to use in the broiler to preheat for a few minutes. Depending on how your broiler is configured, place the meat kebabs closest to the heating element, and the veggie kebabs where ever else they'll fit (with the skin side of the peppers facing up).
  6. Broil the meat until it's nice and brown them flip and cook a little longer. If you have uneven sized pieces on your skewers, you'll want to remove the small ones first so they don't overcook. I like to cook my lamb medium rare, but cook it however long you like. You can check the meat by separating two pieces on the skewer and checking in between. If in doubt, err on the side of under done, you can always put it back if you want it cooked more, but you can't uncook it if it's over done.