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June 22, 2022

American Lamb Kabobs with Charmoula Sauce


Recipe Provided By
The American Lamb Board
Prep Time

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Cook Time

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Total Time

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6 to 8

American Lamb Kabobs with Charmoula Sauce in serving dish with tomatoes


Charmoula Sauce

  • 4 garlic cloves, smashed and peeled
  • 2 cups packed cilantro leaves
  • 2 cups packed parsley leaves
  • 2 tablespoons coarsely chopped preserved lemon, or 2 teaspoons grated lemon zest
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup preserved lemon juice, or 1/3 cup fresh lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon sweet paprika
  • 1/4 to 1/2 teaspoon crushed chile flakes


  • 3 pounds American Lamb leg, trimmed, cut into 1-1/2-inch cubes
  • 12 to 16 metal skewers, or wooden skewers soaked in water for at least 30 minutes
  • 1 bunch green onions, trimmed, cut into 1-1/2-inch segments
  • 2 pounds heirloom tomatoes, variety of colors and sizes, cut into thick slices or quartered


For the Charmoula Sauce: In a food processor (or with a knife), finely mince garlic, stopping to scrap down the sides of the bowl as needed. Add cilantro, parsley, and preserved lemon or zest; pulse until all ingredients are finely chopped. 

Transfer mixture to a bowl; stir in oil, lemon juice, cumin, salt, paprika and chile flakes. Adjust seasoning as needed. The sauce can be covered and refrigerated for up to 2 days. There should be enough oil to cover the surface to preserve the herbs; if not, top with a bit more. 

Coat American Lamb in about half of the Charmoula Sauce; marinate at least 1 hour or overnight. (Refrigerate if marinating for more than 2 hours.) 

Prepare a hot fire in a charcoal or gas grill. Thread lamb onto skewers, dividing it evenly and alternating with a piece of green onion between each cube. 

Grease grill grates with oil. Place the skewers on the hottest part of the grill. Cook, turning occasionally and moving to a cooler part of the grill as needed to avoid blackening or flare-ups, until browned all over and medium-rare to medium in the middle, 7 to 10 minutes.

Arrange tomatoes on a large platter. As skewers are cooked, remove them from the grill to the platter. Drizzle lamb and tomatoes with the remaining Charmoula Sauce; serve immediately.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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