Marinated Lamb & Beef Kabobs

We didn’t used to be super fans of kabobs until we discovered this marinade. Suddenly our meat and veggies were bursting with flavor, and we couldn’t get enough.


  • (1-2 lbs) Lamb or beef stew meat
  • (1) Red bell pepper
  • (1) Yellow bell pepper
  • (1-2) Red onion
  • (16 oz) Whole mushrooms
  • (12 oz) Cherry tomatoes
  • (1/2 cup) Olive oil
  • (3-4) Garlic cloves, finely chopped
  • (3 tbsp) Organic lemon juice
  • (4 tsp) Pink himalayan salt
  • (2 tsp) Black pepper
  • (3 tsp) Dried oregano
  • Wooden skewers


In a medium mixing bowl, add olive oil, garlic, lemon juice, salt, pepper, and oregano. Mix well. Add cubes of meat and mix thoroughly to coat the meat. Marinate at room temp for at least 30 minutes, or up to 3 hours in the refrigerator.

While the meat is marinating, chop peppers and onions into 2-inch pieces. Chop larger mushrooms in half and leave smaller mushrooms whole. Soak wooden skewers according to package directions.

Start assembling kabobs, alternating vegetables and meat until you’ve used all of your ingredients. Use a basting brush to spread remaining marinade onto kabobs.

Preheat grill to 450 degrees, place skewers on hot grill, and cook for 5-6 minutes on each side. This will give you a solid medium rare. Continue to cook until you’ve reached a temperature you’re happy with. Serve.

Adapted from American Lamb

by Jodi Schipper