Killer Kebabs: Herb-Crusted Lamb Skewers


Fire up your grill and get ready for some serious smoke.


Lemon-marinated cubed leg of lamb is crusted with mustard and mixed herbs after first being well seared. [Photographs: Joshua Bousel]

We're forging onward with our series on grilled kebabs. And hey, once you've got the basics covered, the possibilities are endless.

Today's recipe features a combo I've played around with in the past, namely a mustard and herb crust that'll blow your lamb out of the water. And given that it works so well for legs and racks of lamb, I figured it was high time to try it on kebab meat.

I start off by marinating cubed leg of lamb in a lemon, oil, and garlic mixture to give it some bright flavor. Then I skewer the lamb and give it a sear over direct heat until it develops a nice, well-browned exterior. Finally, I move the kebabs over to the cool side of the grill, where I brush them with mustard, sprinkle on a mixture of fresh herbs, and let them slowly cook until the lamb hits a ruby medium-rare.

The resulting kebab has a sharp herbal crust that's robust enough to stand its ground against the rich lamb without overpowering the meat's distinctive flavor.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: