Emeril Lagasse’s Greek-Style Lamb Kebabs

These lamb skewers are full of flavor, soaked in a tasty Greek marinade of lemon juice, cilantro, mint, and more.

Greek-Style Lamb Kebabs

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Greek-Style Lamb Kebabs
(Makes 8 servings)

Greek-Style Lamb Kabobs
Photo by Steven Freeman


  • 1 ½ cups finely chopped onion
  • 1 tablespoon grated lemon zest
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh cilantro
  • 3 tablespoons chopped fresh mint
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon freshly ground black pepper
  • ¼ cup olive oil
  • 2 pounds boneless leg or shoulder of lamb [lean], cut into 1-inch cubes
  • 10 bamboo skewers
  • 8 pita breads, warmed, for serving
  • Feta spread, for serving


  1. In large bowl, combine onion, lemon zest, lemon juice, parsley, cilantro, mint, salt, cumin, paprika, pepper, and olive oil. Stir well.
  2. Add lamb and toss to coat with marinade.
  3. Cover with plastic wrap and refrigerate for 2 to 4 hours.
  4. Soak skewers in warm water for about 1 hour before assembling kebabs.
  5. Preheat grill to high, and lightly oil grate.
  6. Thread lamb onto soaked skewers, and place them on grill. Cook, turning frequently to promote even browning, for 12 to 14 minutes.
  7. Wrap pita bread around meat on skewer, and while holding bread firmly around meat, twist skewer out of meat.
  8. Drizzle meat with feta spread to your liking. Repeat with remaining pitas and skewers, and enjoy!

Nutrition Facts

Per Serving (pita bread not included)

Calories: 357
Total fat: 28 g
Saturated fat: 10 g
Sodium: 655 mg
Carbohydrate: 5 g
Fiber: 1.3 g
Protein: 20.2 g
Diabetic Exchanges: 3 medium-fat meat, 1 nonstarchy vegetable

Greek-Style Lamb Kabobs and Feta Spread by Emeril Lagasse, from Emeril at the Grill: A Cookbook for All Seasons, Harper Studio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia Inc.; Photo by Steven Freeman

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