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Lemony Grilled Lamb Kebabs with Peppers and Onions


Real Simple, June 2010

Hands-on Time: 15 min
Total Time: 25 min

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Rate this recipe 4.3/5 (3 Votes)


  • 3 1/2 pounds lamb top round or boneless leg, cut into 1 1⁄2-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • kosher salt and black pepper
  • 4 bell peppers, seeded and cut into 2-inch-wide strips
  • 2 medium red onions, each cut into 6 wedges (root ends left intact)
  • 1/3 cup fresh lemon juice, plus lemon wedges for serving


Servings 8
Preparation time 15mins
Cooking time 25mins
Adapted from


Step 1

1. Soak 16 wooden skewers in water. Heat grill to medium-high.

2. Thread the lamb onto the skewers. Brush with 1 tablespoon of the oil and season with the oregano, 1 teaspoon salt, and ½ teaspoon pepper.

3. In a large bowl, toss the bell peppers and onions with the remaining 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.

4. Grill the lamb and vegetables, turning frequently and brushing with the lemon juice, until the lamb is medium-rare and the vegetables are tender, 8 to 10 minutes.

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