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Easy Spanish Spiced Lamb Kabobs Recipe


Spanish Spiced Lamb Kabobs (c)

Spanish Spiced Lamb Kabobs

Lisa Sierra (c) 2009 Licensed to About.com Inc.
Lamb is a favorite in Spanish cuisine for both "tapas" and main courses. These spiced lamb kabobs are easy and require very little cooking. First, marinate lamb cubes overnight in Spanish paprika, cumin and other spices, then grill on skewers with fresh sweet peppers. Serve alone or with one of the Spanish sauces we've listed below.

Prep Time: 8 hours, 10 minutes

Cook Time: 15 minutes

Total Time: 8 hours, 25 minutes


  • 1 1/2 lbs boneless lean lamb*
  • 2 cloves garlic
  • 1 tsp Spanish sweet paprika
  • 1 tsp cumin (ground)
  • salt and pepper to taste
  • 1 sweet red pepper
  • 1 yellow pepper
  • 1 dozen metal or bamboo skewers


This Spiced Lamb Kabob recipe makes 4-5 servings as a main course and 8-10 servings as an appetizer.

* In the USA, lamb is older and larger than lambs in Spain. It’s what the Spanish call “macaco.” The best cut of lamb to use to make kabobs is the leg because it is the meatiest and leanest.

Make sure that the lamb is lean and fat has been trimmed before cubing. Cut lamb into 1-inch or 1.5-inch cubes and place into glass bowl.

Peel and mince garlic cloves. Add garlic and spices to bowl with lamb and mix thoroughly. Add salt and pepper to taste. Cover lamb in airtight container and marinate overnight in refrigerator.

When ready to grill, remove lamb from refrigerator. Cut peppers into 1-inch pieces or strips. Slide lamb cubes and peppers onto skewers, alternating.

Grill until lamb is cooked. Serve kabobs with rice or a Spanish sauce, such as:

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