Lamb Kebabs With Mint

READY IN: 2hrs 12mins
Recipe by Bev I Am

Cinnamon and mint gives this dish its unique flavor. Place the mint leave between the chunks of lamb for a look as great as it tastes!

Top Review by alliestar

Pretty yummy - I marinated the lamb overnight. Also would suggest two mint leaves between meat when skewering, really nice flavour! I served with aromatic basmati rice pilaf

Ingredients Nutrition


  1. To Prepare Marinade: Coarsely chop 1 bunch of mint to make 1/2 cup (Reserve remaining mint leaves for kebabs.).
  2. Combine the chopped mint, oil, wine, lemon juice and cinnamon sticks in a non reactive medium bowl.
  3. Trim any fat from lamb and cut into about 1 1/2 inch cubes.
  4. Sprinkle with salt and pepper.
  5. Add lamb to the marinade, cover and refrigerate for 2-4 hours, stirring several times.
  6. Drain lamb well; discard marinade.
  7. To Prepare Kebabs: Thread the lamb onto skewers, placing a whole mint leaf between each piece of meat.
  8. Preheat grill to high.
  9. Oil the grill grate* (See Note at bottom).
  10. Grill the kebabs, turning with tongs occasionally, until the lamb is nicely browned on the outside and cooked to desired doneness, about 8 minutes total for medium-rare or 12 minutes total for medium.
  11. Transfer the kebabs to a platter or plates to serve.
  12. *To oil grate: Oil a folded paper towel, hold it with tongs and rub it over the grate.
  13. (Do not use cooking spray on a hot grill!).

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