For the Marinade:

• 2 lbs Lamb Leg or Shoulder, cut into 1–1.5 inch cubes: The star of our show! Lamb leg is leaner and offers a more refined flavor, while lamb shoulder, with its slightly higher fat content, becomes incredibly tender and succulent during grilling. For kabobs, aim for cubes that are large enough to stay juicy on the grill but small enough to cook through evenly. Trimming excess fat is recommended, but leaving a little bit will contribute to the lamb’s moisture and flavor. Consider sourcing lamb from a reputable butcher or farm for the best quality and taste. If using frozen lamb, ensure it is fully thawed before marinating for optimal flavor absorption. You can also explore different cuts like lamb sirloin for a leaner option, or even lamb loin chops cut into cubes, but adjust cooking times accordingly as leaner cuts may cook faster.
• 1/2 cup Extra Virgin Olive Oil: The foundation of our marinade, olive oil not only adds richness and flavor but also helps to tenderize the lamb and prevent it from drying out on the grill. Opt for a good quality extra virgin olive oil for the best taste. The fruity notes of olive oil complement the lamb beautifully and enhance the overall Mediterranean profile of the dish. Different varieties of olive oil can offer subtle flavor variations, so feel free to experiment. A robust, peppery olive oil will add a bolder flavor, while a milder one will provide a more delicate touch.
• 1/4 cup Fresh Lemon Juice: The bright acidity of lemon juice is essential for tenderizing the lamb and cutting through the richness of the olive oil and lamb fat. Freshly squeezed lemon juice is always preferred over bottled for its brighter, more vibrant flavor. The citric acid in lemon juice also helps to break down the muscle fibers in the lamb, resulting in a more tender and flavorful final product. If you don’t have fresh lemons, you can substitute with lime juice for a slightly different but still delicious citrusy kick.
• 4 cloves Garlic, minced: Garlic is a cornerstone of Mediterranean cuisine and provides a pungent, aromatic base to the marinade. Freshly minced garlic is crucial for the best flavor. Mincing the garlic releases its oils and allows it to fully infuse the marinade. You can adjust the amount of garlic to your preference; some prefer a milder garlic flavor, while others enjoy a more pronounced garlicky punch. For a milder flavor, you can use roasted garlic instead of raw.
• 2 tablespoons Dried Oregano: Oregano adds a warm, earthy, and slightly peppery note that is characteristic of Mediterranean cooking. Dried oregano is convenient and readily available, but if you have fresh oregano, feel free to use about 4 tablespoons of chopped fresh oregano for an even brighter, more herbaceous flavor. Rubbing the dried oregano between your fingers before adding it to the marinade helps to release its aromatic oils and enhance its flavor. You can also experiment with other Mediterranean herbs like marjoram or thyme in combination with or instead of oregano.
• 1 tablespoon Dried Rosemary: Rosemary brings a piney, fragrant, and slightly woodsy flavor that complements lamb exceptionally well. Similar to oregano, dried rosemary is convenient, but fresh rosemary, about 2 tablespoons chopped, will provide a more intense and vibrant flavor. If using fresh rosemary, finely chop the needles. Rosemary can be quite potent, so start with the recommended amount and adjust to your taste. You can also use a combination of rosemary and thyme for a more complex herbal profile.
• 1 teaspoon Salt: Salt is crucial for seasoning the lamb and enhancing all the other flavors in the marinade. Use kosher salt or sea salt for the best flavor. Salt also plays a role in tenderizing the meat by helping to break down proteins. Adjust the amount of salt to your taste, keeping in mind that some salts are saltier than others.
• 1/2 teaspoon Black Pepper, freshly ground: Freshly ground black pepper adds a pungent, slightly spicy kick to the marinade. Freshly ground pepper is always preferred over pre-ground pepper as it has a much more vibrant and aromatic flavor. You can adjust the amount of pepper to your spice preference. For a bolder flavor, you can use coarsely ground black pepper or even add a pinch of red pepper flakes for some heat.

For the Kabobs:

• 1 Red Bell Pepper, cut into 1-inch pieces: Red bell peppers add sweetness, color, and a slightly smoky flavor when grilled. Choose firm, ripe red bell peppers for the best texture and taste. Cut them into pieces that are roughly the same size as the lamb cubes for even cooking and visual appeal. You can also use other colors of bell peppers, such as yellow or orange, for a more colorful kabob. Green bell peppers have a slightly more bitter taste and may not be as sweet when grilled.
• 1 Green Bell Pepper, cut into 1-inch pieces: Green bell peppers offer a slightly more vegetal and less sweet flavor compared to red bell peppers, adding a nice contrast to the sweetness of the red pepper. Like red peppers, choose firm, ripe green bell peppers and cut them into uniform pieces. The combination of red and green bell peppers provides a visually appealing and flavorfully balanced kabob.
• 1 Yellow Onion, cut into wedges: Yellow onions provide a savory, slightly sweet, and pungent flavor when grilled. Cut the onion into wedges that are thick enough to hold up on the skewer and grill without falling apart. Grilling onions brings out their natural sweetness and mellows their sharpness. You can also use red onions for a slightly milder and sweeter flavor, or white onions for a sharper, more pungent taste.
• 1 Zucchini, cut into 1-inch thick rounds: Zucchini adds a mild, slightly sweet, and tender texture to the kabobs. Choose firm, small to medium-sized zucchini for the best texture. Cut them into thick rounds to prevent them from becoming mushy on the grill. You can also use yellow squash in place of or in addition to zucchini for variety.
• 1 pint Cherry Tomatoes: Cherry tomatoes add bursts of sweetness and juicy acidity to the kabobs. Choose ripe, firm cherry tomatoes. You can leave them whole or halve them depending on their size and your preference. Cherry tomatoes grill quickly, so be mindful not to overcook them. Grape tomatoes are a good alternative if cherry tomatoes are not available.
• Wooden or Metal Skewers: Skewers are essential for assembling and grilling the kabobs. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning. Metal skewers are reusable and conduct heat, which can help cook the kabobs from the inside out, but be careful as they will get very hot. Choose skewers that are long enough to hold all the ingredients comfortably without being too long or unwieldy on your grill.