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    Home » Recipes » Main Dish

    Oven Broiled Lamb Kabobs

    By Lily・Published:Jul 23, 2021・Updated: Jul 21, 2021・Post may have affiliate links.

    Jump to Recipe Print Recipe
    cropped-BROILED-LAMB-KABOBS.jpg

    These tender, juicy, oven-broiled lamb kabobs are an easy 15-minute weeknight meal. Lemon and garlic-marinated chunks of lamb are skewered in between onions (or vegetables). These lamb shish kabobs don't need a grill or a lot of time.

    oven roasted lamb kabob skewers

    Whip up a side shirazi salad or vermicelli rice to serve alongside these lamb skewers. Or, wrap these garlicky lemon lamb kabobs with charred onions in Lebanese pita bread. If you like quick lamb recipes, check out my famous grilled lamb chops.

    What I Love About This Recipe

    I love the convenience of broiling these lamb kabobs from my indoor kitchen all within 15 minutes. Not only are these lamb shish kabobs flavorful and tender, but they are also really easy to make. The perfectly charred onions and skewered lamb feel a little luxurious for a weeknight meal.

    close up view of lamb kabob skewers

    Ingredient Notes

    ingredient list for oven lamb kabobs
    • Boneless lamb shoulder roast: The exact lamb shoulder I purchased was 4.5 lbs from Costco. I used about 2 lbs for these lamb kabobs.
    • Lemons: I recommend using freshly squeezed lemon juice for the marinade. Depending on how large and juicy your lemons are, you might need more or less lemons. The marinade needs about ½ cup of fresh lemon juice for every 2 lbs of lamb.
    • Fresh garlic: The best garlic is fresh garlic, especially for marinades. Fresh garlic is more potent and infuses its flavor into the meat while it's marinating.
    • Onion: I recommend white onion, red onion, or sweet onion for the skewers.
    two whole white onions

    See the recipe card at the bottom of the post for quantities.

    How To Make Oven Baked Lamb Kabobs

    Although this is a simple and quick recipe to make, it's important to prep the lamb kabobs ahead of time so they can marinate.

    Prepare and Marinate the Lamb

    Squeeze the lemons, resulting in about ½ a cup of lemon juice. Peel and cut the ends off the garlic cloves. Mash the garlic cloves with a little bit of salt using a mortar and pestle. Alternatively, use a garlic press to crush the garlic.

    squeezing lemon
    mashing the garlic with a mortar and pestle

    In a bowl, add the mashed garlic and ground pepper. Add the freshly squeezed lemon juice and salt. Mix everything together and set aside.

    mashed garlic and black pepper in a bowl
    fresh lemon juice with mashed garlic, salt, and pepper

    Chop the boneless lamb shoulder into 1" kabob chunks. Place the lamb kabob meat in a bowl.

    cutting the boneless lamb shoulder into lamb kabob chunks
    a bowl of the lamb cut into kabob chunks

    Pour the lemon and garlic marinade over the lamb kabob chunks. Cover the bowl with plastic wrap. Alternatively, add the marinade and lamb kabobs to a gallon storage bag. Seal the bag tightly.

    Place the lamb in the fridge overnight (preferably) or for at least 3 hours.

    adding the lemon and mashed garlic marinade to the lamb chunks
    covering the marinating lamb with plastic wrap

    Prepare the Shish Kabob Skewers

    If using wooden skewers, soak the lamb skewers in water for 10 minutes, so the wooden skewer will not burn quickly while the lamb kabobs are broiled.

    Peel and quarter the onions. Separate the onion layers to make skewering the lamb easier.

    Hint: The lamb kabobs will change color (to more of a brown) as they marinate, which is to be expected due to the acidic nature of the garlic and lemon juice.

    soaking the skewers in water
    quartered white onions in a bowl and marinated lamb chunks in another bowl

    Set the oven to broil. Skewer the kabobs alternating between lamb and onion sliced. Place the lamb kabob skewers on a broiling baking pan.

    lamb kabobs on a baking tray prior to going into the oven

    Broil the Lamb Kabobs

    Place the lamb kabobs on the top rack of the oven. Set a timer for 2.5 minutes to 3 minutes. Pull the broiled lamb kabobs out of the oven and rotate a quarter turn. Continue to broil each side for 2 to 3 minutes.

    The total broil time is about 10 to 12 minutes.

    Hint: Every oven is different. Monitor the lamb kabobs closely while they are broiling.

    lamb kabobs after being broiled

    Tips and Tricks

    • Marinate the lamb ahead of time. A minimum of 3 hours is needed to marinate the lamb, however, overnight is preferable.
    • Use thick wood skewers or metal skewers. Whether you grill or broil lamb, thick wood skewers or metal skewers are essential for not burning through.
    • Flip the kabobs! The only way to get the charred "grilling" effect from the oven broiler is to make sure the kabobs are flipped quarter turns until all sides are cooked.
    • Be careful when flipping the lamb kabobs. Use an oven mitt or tongs when turning the lamb kabobs a quarter turn throughout the broiling process.

    Variations and Substitutions

    Add a few other vegetables to these skewers to make these broiled kabobs a standalone dish.

    • Bell Peppers
    • Zucchini
    • Mushrooms
    • Jalapeños
    close up view of roasted lamb and onion kabob skewers

    Equipment

    • Broiling pan: A broiling pan is designed for high temperatures in the oven. Also, a two level broiling pan allows for the drippings to drop below the meat. This ensures that the meat doesn't steam in its own juices, so the lamb chunks and vegetables can char.
    • Shish kabob skewers: Use thick wooden skewers or reusable metal skewers. Thin bamboo skewers burn easily and can potentially break.

    Storage

    Once the lamb kabobs are cooked, store in an airtight container in the fridge for up to 3 or 4 days. It's possible to store uncooked marinated lamb chunks in the freezer for future use if desired.

    lamb kabob skewers with roasted onion wedges

    Quick Weeknight Dinners

    • Sautéed Lemon Garlic Butter Shrimp
    • Crispy Pita Bread Pizza
    • Greek Mediterranean Quinoa Salad
    • Grilled Lamb Chops

    More Lamb Recipes

    • Ouzi Spiced Rice With Lamb
    • Slow Roasted Lamb Shanks In Foil Packets
    • Algerian Lamb Shoulder Stew With Couscous
    • Fasolia Lebanese Lamb and Lima Bean Stew

    Hungry For More?

    Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

    lamb kabob skewers in a glass container

    Oven Broiled Lamb Kabobs

    Author: Lily
    Course: Main Dish
    Cuisine: Mediterranean
    Prep: 5 mins
    Cook: 10 mins
    Total: 15 mins
    4.34 from 6 votes
    Print Pin Rate Email
    Servings 6
    These 15 minute oven broiled lamb kabobs are made with marinated lamb chunks skewered in between sliced onions for the ultimate shish kabobs.

    Ingredients
     
    US Customary - Metric

    • 2 lbs of boneless lamb shoulder roast see notes
    • 2 whole large lemons ½ cup of squeezed lemon juice
    • 5 whole garlic cloves
    • 2 medium white onions
    • salt and pepper to taste

    Instructions

    Marinate the Lamb 

    • Squeeze the lemons. Mash the garlic. Mix the lemon juice, mashed garlic, salt, and pepper in a bowl.
    • Cut the lamb roast into lamb kabob chunks about 1" thick.
    • Add the marinade to the lamb kabob chunks and coating each piece well. Cover with a plastic wrap and set in the fridge for a minimum of 3 hours, or preferably overnight. Alternatively, marinate the lamb in a gallon plastic storage bag.

    Skewer The Meat

    • If using wooden bamboo skewers, soak the skewers for 10 minutes so they don't burn when broiling. Turn on the broiler while skewering the lamb chunks and onions.
    • Peel and quarter an onion. Separate the onion pieces.
    • Remove the marinated lamb from the oven. Skewer the lamb chunks and onion petals alternating lamb and onion.
    • Place the skewers on a broiling pan.

    Broil the Lamb Kabobs

    • Place the broiler pan with the lamb kabobs in the top rack of the oven.
    • Set a timer for about 2.5 to 3 minutes before removing the lamb kabobs. Monitor the lamb kabobs carefully.
    • Pull the lamb kabobs out of the oven and turn the kabobs a quarter turn in the same direction. Put the lamb shish kabobs back into the oven for another 2.5 to 3 minutes.
    • Continue to rotate the lamb shish kabobs until all four sides have been broiled (about 10 to 12 minutes).
    • Serve immediately.

    Notes

    1. I bought my boneless lamb shoulder roast from Costco. The entire roast weighed 4.5 lbs, but I used 2 lbs for this recipe.

    Nutrition

    Serving: 1.5 skewers | Calories: 194kcal | Carbohydrates: 4.9g | Protein: 29.1g | Fat: 6.2g | Saturated Fat: 2g | Polyunsaturated Fat: 4.2g | Trans Fat: 0g | Cholesterol: 81mg | Sodium: 456mg | Fiber: 0.8g | Sugar: 1.3g

    More Ultimate Main Dishes For Lunch and Dinner

    • Grilled Boneless Skinless Chicken Thighs
    • Rotisserie Chicken Pot Pie with Biscuits
    • Crustless Chicken Pot Pie
    • Chargrilled Beef Shish Kabobs

    About Lily

    Howdy! My name Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks on the beach, meaningful relationships, and anything related to food. I'm so happy you are here!

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      Recipe Rating




    1. Jen

      January 03, 2023 at 4:33 pm

      5 stars
      I made these with a boneless lamb leg from Costco and turned out perfect… also used a metal skewer instead of wooden.

      Reply
    2. Lilian

      July 23, 2021 at 4:41 pm

      5 stars
      Yummy way to make lamb shish kabobs!

      Reply

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