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September 26, 2019

Grilled American Lamb Kabobs with Peach and Red Onion


Recipe Provided By
American Lamb Board
Prep Time

40 min

Cook Time

10 min

Total Time

50 min


4 to 6

grilled Lamb kabobs on a tray with cilantro, tortillas, slaw, limes, and roasted peppers


American Lamb

  • 2 to 3 pounds boneless American Lamb leg, fat trimmed, cut into 1-inch pieces
  • 4 peaches, firm but ripe, cut into 1-inch pieces
  • 2 red onions, cut into 1-inch pieces
  • 4 whole jalapeño peppers
  • 4 to 6 skewers


  • 1 large orange, zested and juiced
  • 2 tablespoons chipotle in adobo, minced
  • 2 tablespoons olive oil
  • 1 tablespoon garlic salt
  • 2 teaspoons agave or honey


For the Marinade: In a large, plastic zip top bag, combine orange, chipotle, oil, garlic salt and agave or honey.

Add lamb to marinade in bag; refrigerate at least 30 minutes and up to 8 hours. If using wooden skewers, place in shallow dish, cover with water and set aside.

Thread marinated lamb, peach and onion on skewers. Heat gas grill to high. Brush kabobs with oil, or spray lightly with oil spray; place skewers and jalapenos on the hot grill. Cover and cook, turning kabobs and peppers occasionally, until each side has grill marks and lamb is cooked through, about 8 to 10 minutes or until lamb reaches 160°F for medium doneness. 

Remove skewers from grill and serve.

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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