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Easy Bobby Flay Lamb Kebab Recipe

Bobby Flay Lamb Kebab Recipe

There’s something magical about grilling meat on skewers. The aroma wafts through the air, drawing you in like a moth to a flame. I remember the first time I tried Bobby Flay’s lamb kebab recipe. 
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Course: Snack
Cuisine: American
Keyword: Bobby Flay Lamb Kebab Recipe
Servings: 8 Servings
Calories: 305kcal
Author: Rebecca Novak

Equipment

  • Grill

Ingredients

Marinade:

  • 1 ¼ to 1 ½ pounds lamb cut into 16 equal pieces for skewering
  • ½ cup extra-virgin olive oil
  • 4 sprigs fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • 16 ripe cherry tomatoes for skewering
  • 4 whole wheat pita loaves

Minted Cucumber Chutney:

  • 8 ounces thick yogurt drained
  • ¾ cup seedless cucumber peeled and finely diced
  • ¼ cup fresh mint leaves chiffonade
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground cumin
  • Salt and freshly cracked black pepper

Tomato-Eggplant Jam:

  • 2 tablespoons olive oil divided
  • 1 small eggplant sliced into thick rounds
  • Salt and freshly ground black pepper
  • 1 cup cherry tomatoes halved and seeds removed
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon balsamic vinegar for a touch of sweetness and depth

Instructions

Step 1: Prepare the Marinade

  • In a large bowl, combine the olive oil, rosemary, thyme, salt, and pepper. Add the lamb pieces and make sure they are well-coated in the marinade. Cover the bowl with plastic wrap and let it marinate for at least 1 hour, ideally longer. This allows the lamb to absorb all the wonderful flavors.

Step 2: Make the Minted Cucumber Chutney

  • While the lamb is marinating, mix the drained yogurt, finely diced cucumber, mint leaves, green onions, lemon juice, ground cumin, salt, and pepper in a separate bowl. Stir gently until everything is well combined. Set it aside in the refrigerator to chill. This chutney acts as the perfect cooling counterpoint to the warmth of the grilled lamb.

Step 3: Prepare the Tomato-Eggplant Jam

  • Heat 1 tablespoon of olive oil in a pan over medium heat. Season the eggplant rounds with salt and pepper. Sauté them until golden and tender, about 3-4 minutes on each side. Add the halved cherry tomatoes, lemon juice, and balsamic vinegar. Cook for another few minutes until the tomatoes soften. Remove from the heat and set aside.

Step 4: Skewer the Ingredients

  • Once the lamb has finished marinating, take it out of the bowl. Thread the marinated lamb pieces onto skewers, alternating with cherry tomatoes for added flavor and color. Make sure not to overcrowd the skewers, allowing space for even cooking.

Step 5: Grill the Kebabs

  • Preheat your grill to medium-high heat. Once hot, place the skewers on the grill and cook for approximately 8-10 minutes, turning occasionally to achieve an even char. You want the lamb to be cooked to your desired doneness, but medium-rare often yields the best results.

Step 6: Serve

  • Once done, remove the kebabs from the grill and let them rest for a few minutes. This allows the juices to redistribute. Serve warm with the minted cucumber chutney and the tomato-eggplant jam alongside the warm pita loaves.

Notes

Here are some tips to ensure your lamb kebabs are a hit:
  • Use Quality Lamb: Fresh, high-quality lamb makes a significant difference in taste. Opt for leg or shoulder cuts for the best tenderness.
  • Soak Skewers: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
  • Marinate Longer: If time allows, let the lamb marinate overnight. This enhances the flavors even more.
  • Control the Heat: Make sure your grill is at the right temperature. Too hot can burn the outside, while too cold will dry out the meat.
  • Serve Fresh: Lamb kebabs are best served immediately. They lose their juiciness if made too far ahead.

Nutrition

Calories: 305kcal | Carbohydrates: 13g | Protein: 35g | Fat: 18g | Fiber: 2g
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