Indian Spiced Lamb Kabobs
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Cook time: 
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Serves: Serves 6 adults
These simple-to-prepare Indian Spiced Lamb Kabobs are tender, juicy, and full of subtle, well-balanced flavors. Serve them with some rice or grilled pita bread, and you have an easy and delicious meal.
For the Marinade:
  • ½ cup fresh, packed cilantro leaves
  • 3 medium garlic cloves, peeled
  • ¼ cup dark raisins
  • 2 tsp ground coriander
  • ¼ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • ½ tsp ground black pepper
  • 1½ tsp fresh lemon juice
  • ½ cup olive oil
  • 1 tsp sea salt
For the Kabobs:
  • 2 lbs boneless leg of lamb, trimmed of fat, cut into 1-inch pieces
  • 3 bell peppers cut into 1-inch pieces
  • 1 large red onion cut into ¾-inch pieces
  • lemon wedges for serving
For the Marinade:
  1. Place all of the marinade ingredients in the work bowl of a food processor fitted with a metal blade. Pulse until smooth, about 1 minute.
For the Kabobs:
  1. Place the marinade and the lamb in a large, gallon-size zip-top plastic bag. Remove as much air as possible from the bag before sealing. Refrigerate for at least 2 hours and up to 24 hours.
  2. Heat up the gas grill on medium. Allow it to warm for about 10 minutes.
  3. While the grill warms, prepare the skewers.
  4. Thread the meat and vegetables on metal skewers. You can do them in any order you'd like. I alternated them.
  5. Grill for about 10 minutes, turning about every three minutes.
  6. Remove the meat from the grill and allow it to rest for about 10 minutes.
  7. Remove the meat and vegetables from the skewers and enjoy!
This recipe is adapted from Cooks Illustrated
Recipe by The Crafting Foodie at