Lamb Kabobs

This is adapted from Jaques Pépin’s Simple and Healthy Cooking. Like Pépin, I broil these in the oven, 

but grilling works too.  Serve with pilaf rice or quinoa.

  • Metal skewers (if you don’t have them or don’t have time, not to worry – I’ve tossed everything onto a baking sheet and broiled with fantastic results)
  • Sheet pan
  • 1-2 # leg of lamb
  • Veggies: green bell pepper, onion, mushrooms, cherry tomatoes (red bell pepper is nice here, too, but I like having just one red thing on the skewer)

For the marinade

Combine in a medium mixing bowl (I always use a stainless steel bowl for this):

  • 3-4 T soy sauce
  • 4 cloves garlic, pressed
  • 1-2 t olive oil
  • 1 t dried thyme 
  • Fresh ground pepper
  • ½ t kosher salt


  • 1-2 pounds leg of lamb. Remove all the fat that you can, and trim down to 2—inch cubes
  • 2 medium onions, peeled and quartered
  • 1 green bell pepper, chopped into 2-inch pieces
  • A dozen medium large mushrooms, with stems removed
  • A few handfuls of cherry tomatoes, whole

Stir well and allow to sit for about 20 minutes at room temperature or refrigerate, covered, for up to six to eight hours. Don’t marinate overnite.

At cooking time, preheat the broiler or grill. Thread the lamb and veggies onto skewers. Balance the ends of the skewers onto opposite edges of the baking pan.  Broil for 3-4 minutes, then rotate the skewers to cook the opposite side. Allow them to rest a few minutes before serving.