There’s something wildly satisfying about biting into a juicy, char-grilled lamb kabob that’s been marinated to perfection. This Tender Lamb Kabobs with Moroccan Olive Tapenade recipe is not just a weeknight dinner—it’s a ticket to a North African street market, a Mediterranean backyard grill, and a Turkish mezze table all at once. Inspired by traditional lamb kabob recipes and flavored with bold spices and a briny, garlicky olive tapenade, these kabobs are tender, fragrant, and perfect for sharing. Whether you're a fan of Greek lamb recipes, lamb shawarma, or a rich Moroccan lamb tagine, this dish pulls together the best of Mediterranean lamb recipes into one stunning plate.
Tender Lamb Kabobs with Moroccan Olive Tapenade
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Marinating time 2 hours hrs
Total Time 2 hours hrs 32 minutes mins
Course Main Course
Cuisine Moroccan, North African
Metal or wooden skewers If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Metal skewers are reusable and distribute heat for slightly faster cooking.
Mixing bowls One large bowl for marinating, one small for tapenade.
Blender or food processor For blending the tapenade into a coarse paste.
Grill or grill pan Charcoal grill is ideal for the smoky flavor, but a gas grill or indoor grill pan will also work well.
Tongs For flipping the kabobs safely and evenly.
Meat thermometer (optional) To ensure the lamb is perfectly cooked (ideal temp is 135°F for medium-rare).
For the Lamb Marinade
- 2 lbs boneless leg of lamb trimmed and cut into 1.5-inch cubes
- 1/4 cup plain Greek yogurt
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 4 garlic cloves minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh chopped mint optional, but adds great depth
For the Moroccan Olive Tapenade
- 1 cup mixed green and black olives pitted
- 2 tablespoons capers
- 2 garlic cloves
- 1/4 cup fresh parsley
- 2 tablespoons fresh cilantro
- 1 tablespoon harissa paste or 1/2 teaspoon chili flakes for a milder version
- Juice of 1 lemon
- 2 tablespoons olive oil
Garnish
- Chopped fresh parsley
- Lemon wedges
- Crumbled feta optional
Marinate the Lamb
Place your trimmed and cubed lamb into a large mixing bowl. In a separate bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, and all the spices—cumin, coriander, paprika, cinnamon, turmeric, salt, pepper, and mint. Pour the marinade over the lamb cubes and toss thoroughly to ensure every piece is coated. Cover and refrigerate for at least 2 hours, preferably overnight. This is one of those lamb marinade recipes where the wait really pays off, helping the lamb turn juicy and tender with layers of warm spice.
Prepare the Moroccan Olive Tapenade
While your lamb is soaking up those bold flavors, you can get your tapenade ready. In a food processor, combine the olives, capers, garlic, parsley, cilantro, harissa, lemon juice, and olive oil. Pulse until you get a coarse, chunky paste. You don’t want a puree—texture is key here. Transfer to a bowl and refrigerate until ready to serve. This tapenade doubles as a great spread for grilled bread or as a dip for vegetables.
Skewer the Lamb
Once the lamb is marinated, thread the cubes onto your skewers, leaving a little space between each piece to ensure even cooking. If you'd like to alternate with chunks of onion, bell peppers, or cherry tomatoes, feel free—though the focus here is that beautifully spiced lamb.
Grill the Kabobs
Preheat your grill or grill pan over medium-high heat. Oil the grates lightly to prevent sticking. Place the skewers on the grill and cook for about 10–12 minutes, turning every 2–3 minutes to get a nice char on all sides. You're looking for an internal temp of around 135°F for medium-rare, or 145°F for medium.
Serve with Tapenade
Plate the grilled lamb kabobs and generously spoon the Moroccan olive tapenade on top or on the side. Garnish with chopped parsley, a sprinkle of crumbled feta, and fresh lemon wedges.
Pairings
Side Dishes
- Couscous or bulgur wheat: Fluffy grains flavored with lemon zest, herbs, or even a bit of cinnamon work perfectly here.
- Grilled vegetables: Zucchini, red onion, and bell peppers bring color and a smoky sweetness that complements the spice.
- Tzatziki sauce or labneh: A cooling yogurt-based side balances the boldness of the kabobs and the saltiness of the tapenade.
- Warm pita or flatbread: Scoop up lamb and tapenade together, street-food style.
Drinks
- Red wine: A medium-bodied red like Grenache or Syrah enhances the spices in the lamb.
- Mint tea: Hot or iced, this traditional drink adds refreshment and balances the richness.
- Citrusy white sangria: For a summery twist, this can be a great complement to grilled lamb and salty olives.
FAQs
1. What kind of lamb should I use for kabobs?
For lamb kabobs, boneless leg of lamb is ideal. It’s tender, easy to cut into uniform cubes, and has just enough fat to keep the meat juicy. Avoid lean cuts like loin unless you’re careful not to overcook.
2. Can I use shoulder meat?
Yes, lamb shoulder works well too, especially if you’re a fan of marinated lamb kabobs with a bit more richness. Just trim any excess fat and expect a slightly longer cooking time due to the denser texture.
3. Can I bake these kabobs instead of grilling?
Absolutely. Preheat your oven to 425°F and place the skewers on a rack over a baking sheet. Roast for about 15–18 minutes, flipping halfway through. You won’t get the smoky char, but the flavor will still shine.
4. Is this recipe similar to a Persian kebab recipe or Turkish kebab?
It shares similarities—like bold spices and skewered grilling—but the use of yogurt and Moroccan tapenade makes this dish distinctively North African. Persian kebabs often use saffron and onion-heavy marinades, while Turkish kebabs might include sumac and tomato paste.
5. Can I substitute the lamb with chicken?
Sure! If you prefer Mediterranean chicken kabobs, simply use boneless chicken thighs and reduce the cooking time by a few minutes. The marinade and tapenade pair just as well.
