These gluten-free lamb kebabs feature boneless leg of lamb marinated with garlic, lemon, and warm spices, then grilled on skewers with zucchini. They make an easy, flavorful summer meal served here with a bright Lebanese-style fresh tomato salsa.
Skewers always photograph beautifully, but they can be trickier to assemble than they appear in glossy spreads. Still, kebabs are one of those reliably satisfying dishes—simple to make, easy to share, and ideal for grilling season.
On Martha’s Vineyard, we often lean toward seafood because of my dad’s pescatarian preferences, but when friends visit it’s fun to indulge in grilled meat. For this meal I paired lamb with zucchini to create surf-and-turf-style kebabs that feel festive and seasonal.
I was inspired by a photo showing zucchini sliced paper-thin and folded like an accordion between meat. The lamb is marinated in lemon, garlic, cumin, ginger, salt, thyme (optional), and olive oil — flavors that complement the lamb’s richness and add a subtle Middle Eastern profile. In practice, without a mandolin some zucchini pieces can break while threading, so I recommend cutting them into manageable pieces if needed.
Even when presentation isn’t perfect, the combination of charred lamb and tender zucchini is delicious. If using bamboo skewers, remember to soak them so they’re less likely to burn on the grill.
The Lebanese-style tomato salsa I used is inspired by a simple Bon Appétit recipe. It relies on simmered fresh tomatoes, garlic, a pinch of cayenne, and a bit of mint for brightness. Despite the minimal ingredient list, the salsa has a nuanced, slightly tangy character that pairs beautifully with grilled lamb and fresh zucchini.
If you prefer a more classic accompaniment, a mint sauce for lamb is also an excellent option.
With grilling season winding down, dishes like these are a great way to squeeze in one last barbecue. They’re forgiving when it comes to presentation—what matters most is robust, balanced flavor. Give these marinated lamb kebabs a try for an easy, crowd-pleasing summer meal.
Happy cooking!
xo
Phoebe
Grilled Lamb Kebabs with Lebonese Fresh Tomato Salsa
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Ingredients
For the marinade:
- 4 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- Zest and juice of 1 lemon
- 1 teaspoon fresh thyme optional
- 2 tablespoons olive oil
For the skewers:
- 1 1/2 pounds boneless leg of lamb cut into 1-inch cubes
- 4 small summer squash or zucchini or cut into thin planks, thinly sliced on a mandolin
- Ten 8-inch bamboo skewers soaked for 20 minutes in water
- 1 cup Lebanese fresh tomato salsa
Instructions
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Combine the marinade ingredients in a resealable bag. Add the lamb cubes and toss to coat. Refrigerate to marinate for at least 2 hours or overnight.
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Preheat an indoor grill pan or an outdoor grill to high heat.
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Thread zucchini ribbons (or 1-inch zucchini pieces) and lamb cubes onto soaked skewers, alternating so each skewer has about three pieces of each. You should end up with 8–10 kebabs.
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Grill the kebabs over high heat until browned on all sides, about 6–8 minutes total for medium-rare lamb. Adjust cooking time for your preferred doneness.
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Arrange the kebabs on a platter and serve with the Lebanese fresh tomato salsa alongside.
Notes
Nutrition
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!