Nana Recipe Wednesday–Lemony Lamb Kebabs

by Sarah on July 16, 2014

Undercover Caterer :: Nana's Lemony Lamb Kebabs

Exactly what does one make for dinner when you’re feeding your six siblings and their spouses, along with their many, many (and I mean MANY) offspring?  Let’s ask Nana.

Undercover Caterer :: Nana's Lemony Lamb Kebabs

Nana sez:  Make lemony lamb kebabs!  They are super easy to marinate and thread onto skewers and because the meat is cut up into small pieces, it grills really fast.  I guess the trick is to make sure you have enough skewers.

Undercover Caterer :: Nana's Lemony Lamb Kebabs

You can always use those wooden ones that you buy in the supermarket (make sure you soak them for a good 10-15 minutes before you use them so they don’t catch on fire), or you can find some of these wild numbers in your dad’s garage.  Or on eBay, whatever.  Don’t tell my dad, but I used to play with these skewers like they were swords.  En garde!

Undercover Caterer :: Nana's Lemony Lamb Kebabs

Nana’s recipe recommends you thread the meat with a lemon wedge, onion and bell pepper.  I used some cut up zucchini on a few also, just ’cause it was there.  I recommend you serve these with some lovely saffron-scented rice and a salad or some more grilled veggies.

Like eggplant.  I love grilled eggplant.  But that is another blog post.  Make these kebabs.  They are delicious and meaty and lemony.  They have ‘summer bbq’ written all over them.

Undercover Caterer :: Nana's Lemony Lamb Kebabs

Nana's Lemony Lamb Kebabs


  • 1 pound boneless lamb sirloin, cut into 1-inch cubes
  • 1 green pepper, cut into strips or squares
  • 1 onion, cut into 8 wedges
  • 1 lemon, cut into 8 wedges
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 2 cloves garlic
  • 2 bay leaves
  • 1/2 tsp dried thyme leaves, or a sprig of fresh thyme
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper


  • In a large plastic ziploc bag, combine the lamb and all marinade ingredients. Secure bag and massage so that all of the meat is coated. Refrigerate overnight.
  • Remove meat from marinade, and discard the marinade.
  • On each skewer, place 1 each: green pepper strip, lamb cube, onion wedge, lamb, lemon wedge, lamb. Repeat sequence, ending with green pepper.
  • Place skewers on the broiler rack or grill over hot coals. Cook four inches from heat until lamb is medium rare, about 8-10 minutes, turning kebabs once.
  • Serve over saffron rice.
  • (Makes 4 skewers. Recipe easily manipulated for a larger quantity).

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