Oven Broiled Lamb Kabobs

4.19 from 11 votes

These 15 minute oven broiled lamb kabobs are made with marinated lamb chunks skewered in between sliced onions for the ultimate shish kabobs.

Servings:

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 2 hours, or preferably overnight. Alternatively, marinate the lamb in a gallon plastic storage bag.

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. Skewer the marinated lamb chunks and onion petals alternating lamb and onion.
Place the skewers on a broiling pan.

Place the broiler pan with the lamb kabobs in the top rack of the oven.
Set a timer for 1.5 minutes to check on the progress. Each side may need anywhere from 1.5 minutes to 3 minutes. Ovens are different and cook times vary. Monitor the lamb kabobs carefully.
Pull the lamb kabobs out of the oven and turn the kabobs a quarter turn in the same direction. Repeat for a total of four sides.

I bought my boneless lamb shoulder roast from Costco. The entire roast weighed 4.5 lbs, but I used 2 lbs for this recipe.
Storage: Once the lamb kabobs are cooked, store them 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.
Use a broiling pan if possible- it's designed for high temperatures in the oven. Also, a two level broiling pan allows the drippings to drop below the meat. This ensures the meat doesn't steam in its juices, so the lamb chunks and vegetables can char.
Shish kabob skewers: Use metal skewers preferably. If using wooden skewers, use thick diameter skewers and soak them in water for at least 10 minutes so they don't burn.