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–+ servings
250ml Spearmint Infused Olive Oil – Ideal for adding a fresh twist to meals
Garden Infuzions

Grilled Lamb Kabobs Marinated in Spearmint Olive Oil Blend

Tender lamb, sweet bell pepper, red onion, and zucchini get a bright herbal lift from Spearmint Infused Olive Oil before meeting the grill for a smoky, fresh-tasting kabob dinner.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Appetizers, Dinner
Cuisine: Fusion Cuisine, Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 pounds boneless lamb leg or lamb shoulder cut into 1 1/2-inch cubes
  • 1/4 cup Spearmint Infused Olive Oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 1 medium red onion cut into wedges
  • 1 medium zucchini sliced into thick half-moons
  • 8 to 10 metal or soaked wooden skewers
  • Lemon wedges for serving
  • Fresh chopped parsley for garnish

Equipment

  • 1 Large mixing bowl For marinating the lamb and seasoning
  • 1 whisk For blending the marinade
  • 1 Cutting board For prepping lamb and vegetables
  • 1 Chef’s knife For even kabob pieces
  • 8 to 10 Metal skewers or wooden skewers Soak wooden skewers before grilling
  • 1 Grill or grill pan Medium-high heat
  • 1 Tongs For turning kabobs safely
  • 1 Serving platter For resting and serving

Method
 

Instructions
  1. 1. In a large bowl, whisk together the Spearmint Infused Olive Oil, lemon juice, garlic, kosher salt, black pepper, cumin, and oregano.
  2. 2. Add the lamb cubes and toss until every piece is coated. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
  3. 3. While the lamb marinates, cut the bell peppers, onion, and zucchini into even pieces.
  4. 4. Thread the lamb, bell peppers, onion, and zucchini onto skewers, alternating the ingredients for a balanced mix of color and texture.
  5. 5. Preheat a grill or grill pan to medium-high heat and lightly oil the grates if needed.
  6. 6. Grill the kabobs for 10 to 14 minutes total, turning every few minutes, until the lamb is browned on the outside and cooked to your preferred doneness and the vegetables are lightly charred and tender.
  7. 7. Transfer the kabobs to a platter, rest them for 3 to 5 minutes, and finish with parsley and lemon wedges before serving.

Notes

For the best texture, keep the lamb pieces close in size so they finish together. If you are using wooden skewers, soak them in water for at least 30 minutes before grilling. The recipe tastes brightest when served right off the grill with a squeeze of lemon.

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