This was one of the first recipes I made when I finally decided to start grilling regularly. I was tired of overthinking dinner, and I wanted something fresh, filling, and colorful that my family would actually eat.

These grilled lamb and veggie skewers checked every box. They’re easy to prep, cook quickly, and feel just fancy enough for guests — but simple enough for a Tuesday night. The lamb stays juicy, the veggies get that smoky char, and the whole thing comes off the grill tasting like summer on a stick.

Ingredients

For the Marinade:

• 1.5 lbs lamb leg or shoulder, cut into 1.5-inch cubes

• 3 tbsp olive oil

• Juice of 1 lemon

• 3 garlic cloves, minced

• 2 tsp dried oregano

• 1 tsp salt

• ½ tsp black pepper

For the Skewers:

• 1 red bell pepper, cut into chunks

• 1 zucchini, sliced into rounds

• 1 red onion, cut into wedges

• 1 cup cherry tomatoes

• Olive oil for brushing

• Wooden skewers (soaked 30 minutes) or metal skewers

Instructions

1. Mix the marinade in a bowl. Add lamb cubes and toss to coat. Marinate for at least 1 hour or up to overnight in the fridge.

2. Preheat grill to medium-high heat (around 400°F).

3. Assemble skewers: Alternate marinated lamb and chopped veggies on the skewers. Brush lightly with olive oil.

4. Grill for 12–15 minutes, turning every few minutes, until lamb is browned on the outside and cooked to desired doneness.

5. Let rest 5 minutes before serving. Serve with lemon wedges or a side of tzatziki if desired.

Sarah’s Tips

• Use what you have — mushrooms, yellow squash, or eggplant work great too.

• Want to stretch the meal? Serve with rice, couscous, or warm pita.

• If you have leftovers, remove from skewers and toss into a salad or wrap for lunch.

Nutrition (Per Serving)

• Calories: 410

• Protein: 34g

• Carbs: 8g

• Fat: 28g

• Fiber: 2g

• Sugar: 4g