These Mediterranean influenced Honey Lamb Kebobs start with chunks of lamb loin marinated in an amazing honey, mint, vinegar and herb mixture that’s just packed with flavor.
Lamb is a delicious, tender piece of meat and fantastic for the grill. When seasoned well and cooked tender with crispy edges, it is delicious. Highly under used in American cooking, it has been picking up more and more, which I love to see. Whether you spell these kebob, kabob, or kebab, any meat skewered and cooked over an open flame works for me!
These honey lamb kebobs work best if marinated one day in advance and is worth the wait, but is delicious with a minimum of 4 hours in this honey, mint and white balsamic vinegar marinade. I prefer to use lamb loin chops as the meat is tender and cooks quickly, better then other cuts and allows the vegetables to get slightly charred, not burned from the longer cooking time of other cuts of lamb meat. Trim the meat off the bones and discard the white sinuous parts. You can save the bones for a lamb stock if you like.
I also like to use cumin seeds that I toast and grind myself. The difference from using dried is amazing and I highly recommend doing this for most of your spices to bring out their essential oils and flavor.
While the lamb is marinating start chopping your fresh red, yellow, orange and green bell pepper chunks along with some sweet red onions.
The traditional pairing of mint and lamb goes one step further with honey and cumin. After the lamb has been sufficiently marinated, start alternating with fresh red, yellow, orange and green bell pepper chunks along with some sweet red onions and skewer on soaked wooden skewers or metal.
Grilled to perfection on the barbecue, the lamb is tender and the marinade penetrates the meat for maximum flavor.
The honey from the marinade gets caramelized on the lamb and the meat is crunchy on the exterior and tender on the inside. We made these honey lamb kebobs the other night accompanied with a pearl couscous salad.
Honey Lamb Kebobs
- 1 1/2 lbs lamb loin chops (cut into 1 inch pieces)
- 1/4 cup olive oil
- 1/4 cup of honey
- 1/4 cup white balsamic vinegar
- 2 tsp ground cumin
- 1 tsp dried mint leaves
- 1 tsp onion powder
- 1 tsp kosher salt
- 1 tsp ground black pepper
- Preheat grill to 450°F. Trim meat off the lamb loin chop bone and cut meat into 1 inch pieces. Place into bowl, set aside.
- Whisk together the remaining ingredients thoroughly to dissolve honey and pour over lamb. Marinate covered in refrigerator for at least 4 hours. For maximum flavor, overnight.
- Heat and clean grill. Skewer meat and vegetables onto metal skewers or wood ones that have been soaked in water to keep from burning. Brush the grill lightly with oil and cook for 3 minutes on medium high each side. Serve immediately with steamed rice.