When it comes to bold flavors and summer-perfect meals, Greek Spiced Lamb Kebabs with Roasted Pepper Dip deserve a top spot on your table. This recipe brings together the best of Greek cuisine lamb dishes, combining aromatic herbs, juicy lamb, and smoky grilled peppers for a deeply satisfying meal. Whether you’re planning a backyard barbecue, looking for a new spicy lamb kebab dish, or craving that nostalgic street meat grilled lamb kebabs flavor, this recipe will deliver all that and more. These Greek lamb skewers are charred to perfection, served with a creamy, tangy dip, and pair beautifully with a host of Mediterranean sides. It’s one of those skewer recipes that you’ll want to bookmark and return to every summer.
Greek Spiced Lamb Kebabs with Roasted Pepper Dip
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Marinating 2 hours hrs
Total Time 2 hours hrs 45 minutes mins
Course Appetizer, Main Course
Cuisine Greek, Mediterranean
Grill or grill pan A charcoal or gas grill works best for that authentic grilled greek lamb kebabs flavor, but a stovetop grill pan is a good alternative for indoor cooking.
Skewers Use metal skewers for best results. If you’re using wooden ones, soak them in water for at least 30 minutes to prevent burning.
Blender or food processor For blending the roasted pepper dip until smooth.
Mixing bowls For marinating the lamb and preparing the dip.
Tongs For turning kebabs on the grill.
For the Greek Spiced Lamb Kebabs
- 1.5 lbs lamb shoulder or leg cut into 1.5-inch cubes (boneless)
- 3 tablespoons olive oil
- 3 garlic cloves minced
- 1 tablespoon fresh lemon juice
- 2 teaspoons red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes adjust to taste
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 red onion cut into chunks
- 1 red bell pepper cut into squares
- 1 yellow bell pepper cut into squares
- 1 zucchini sliced into thick rounds
- Fresh parsley for garnish
For the Roasted Pepper Dip
- 2 large red bell peppers roasted and peeled
- 1/2 cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 garlic clove minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Pinch of cayenne or Aleppo pepper optional for heat
Marinate the Lamb
In a large mixing bowl, combine olive oil, minced garlic, lemon juice, red wine vinegar, oregano, cumin, coriander, cinnamon, paprika, red pepper flakes, salt, and black pepper. Mix well.
Add the cubed lamb to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
This marinade is the backbone of many lamb kebab recipes greek in origin, delivering the signature punchy flavor of a traditional greek-style lamb kebab plate.
Prepare the Roasted Pepper Dip
While the lamb is marinating, make your dip. If you haven’t already roasted your bell peppers, place them over an open flame or under a broiler until the skins are blackened and blistered. Let them steam in a covered bowl for 10 minutes, then peel off the skins and remove seeds.
In a blender or food processor, add the roasted peppers, Greek yogurt, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth. For a bit of kick, toss in a pinch of cayenne or Aleppo pepper. Chill until ready to serve.
This dip is smoky, creamy, and refreshing — a cooling counterpoint to the spicy lamb seekh kebabs-style flavors in the meat.
Assemble the Skewers
Thread marinated lamb cubes onto skewers, alternating with red onion, bell pepper pieces, and zucchini. You can also include cherry tomatoes if desired. These grilled lamb and vegetable kebabs are as colorful as they are flavorful.
Grill the Kebabs
Preheat your grill to medium-high heat. Oil the grates to prevent sticking.
Place the skewers on the grill and cook for about 10–15 minutes, turning every few minutes to ensure even charring and cooking. The lamb should be slightly pink in the center for the juiciest result.
You’re looking for a nice sear on the outside with tender, moist meat inside—true to any good lamb shish kebab recipe.
Plate and Serve
Arrange your kebabs on a platter with a side of the roasted pepper dip. Garnish with chopped fresh parsley and an extra squeeze of lemon juice.
This dish not only captures the rustic beauty of a greek lamb kabobs recipe page, but also brings together the soul of street meat grilled lamb kebabs in every bite.
Pairings
Sides
- Warm pita or flatbread: Soft and pillowy, perfect for scooping up meat and dip.
- Herbed couscous or lemon rice: Adds a bright, grainy base to absorb all the delicious juices.
- Tzatziki or hummus: Traditional dips that double down on Mediterranean flavors.
- Greek village salad: Cucumber, tomato, red onion, Kalamata olives, and feta, drizzled with olive oil and oregano.
Drinks
- Dry rosé or Assyrtiko (Greek white wine): Both pair well with grilled lamb and rich spices.
- Cold Mythos or Fix (Greek lagers): Light and crisp, they cut through the richness of the lamb.
- Sparkling water with lemon: Refreshing, palate-cleansing, and ideal for those skipping alcohol.
This is one of those dishes that shines when paired with complementary textures—crisp salads, fluffy grains, and creamy dips all find their place.
FAQs
1. What cut of lamb works best for kebabs?
For the juiciest results, use boneless lamb shoulder or leg of lamb. These cuts have enough fat to stay tender and flavorful during grilling. Lamb loin is leaner but can dry out if overcooked.
2. Can I use ground lamb for a seekh kebab-style variation?
Yes! To mimic spicy lamb seekh kebabs, you can use ground lamb mixed with spices and herbs, then form them around skewers and grill. It’s a great way to explore how to make lamb seekh kebab at home.
3. Can I make this recipe in the oven?
Absolutely. If you don’t have a grill, broil the skewers on a foil-lined baking sheet, turning once for even browning. You’ll still get a charred finish, though you’ll miss a bit of that open flame flavor from grilled greek lamb kebabs.
4. Is this recipe spicy?
There’s a mild heat from the red pepper flakes and optional cayenne in the dip. You can easily dial it up or down depending on your heat tolerance, making it suitable for both spicy food lovers and milder palates.
5. Can I prep these in advance for a party?
Yes! Marinate the lamb and prep the vegetables the day before. You can even assemble the skewers a few hours ahead of time and refrigerate them until ready to grill. It’s one of those greek lamb kabobs recipes that’s great for entertaining.
