****

Barbecue lamb skewers, also known as lamb kebabs, are a standout dish for any outdoor gathering. These tender, flavor-packed cubes of lamb are marinated in a vibrant mix of garlic, fresh herbs, lemon, and warm spices before hitting the grill. The result is beautifully charred meat that’s juicy on the inside with a smoky aroma that defines great BBQ.

This Mediterranean-inspired recipe is straightforward, customizable, and serves 4–6 people (yielding about 8–10 skewers). Whether you’re hosting a weekend cookout or looking for an impressive weeknight dinner, these skewers deliver restaurant-quality results at home.

### Ingredients

**For the lamb:**
– 1.5–2 lbs (700–900g) boneless leg of lamb, trimmed and cut into 1–1.5 inch (2.5–4 cm) cubes (shoulder also works well; choose cuts with some marbling for extra juiciness)

**For the marinade:**
– 1 medium yellow onion, grated or finely chopped
– 4–5 garlic cloves, minced
– 1/3 cup (80ml) extra virgin olive oil
– Juice of 1 large lemon (about 3–4 tbsp)
– 1 cup packed fresh parsley, chopped (or a mix with mint)
– 1–2 tsp dried oregano
– 1 tsp ground cumin
– 1 tsp allspice (or a pinch of cinnamon plus nutmeg)
– 1/2 tsp smoked paprika (optional, for deeper BBQ smokiness)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– Optional: 1/2 tsp cardamom or a pinch of chili flakes for heat

**For skewering (optional):**
– 1–2 red onions, cut into chunks
– Bell peppers, zucchini, or cherry tomatoes

**To serve:**
– Fresh lemon wedges
– Chopped fresh herbs (parsley, mint, or cilantro)
– Tzatziki, Greek yogurt sauce, or hummus
– Warm pita or flatbread
– Rice or a fresh salad on the side

### How to Make Barbecue Lamb Skewers

1. **Prepare the marinade:** In a large bowl, combine the grated onion (including its juices), minced garlic, olive oil, lemon juice, chopped parsley, oregano, cumin, allspice, smoked paprika, salt, and pepper. Whisk everything together until well blended.

2. **Marinate the meat:** Add the lamb cubes to the bowl and toss thoroughly to coat each piece. Cover the bowl and refrigerate for at least 2 hours. For the best flavor and tenderness, marinate for 4–8 hours or overnight. Stir occasionally if possible.

3. **Assemble the skewers:** If using wooden or bamboo skewers, soak them in water for 30 minutes to prevent burning on the grill. Thread the marinated lamb cubes onto the skewers, leaving a small gap between pieces for even cooking. Alternate with chunks of red onion or vegetables if desired.

4. **Preheat the grill:** Fire up your barbecue—gas or charcoal—to medium-high heat (around 400–450°F / 200–230°C). Lightly oil the grates to avoid sticking.

5. **Grill to perfection:** Place the skewers on the hot grill. Cook for 8–12 minutes total, turning every 2–3 minutes to achieve even browning and char. For medium-rare, target an internal temperature of 130–135°F (54–57°C); for medium, aim for 140–150°F (60–65°C). Avoid overcooking, as lamb stays juiciest when slightly pink in the center.

6. **Rest and serve:** Remove the skewers from the grill, tent them loosely with foil, and let them rest for 5 minutes. Finish with a squeeze of fresh lemon juice and a sprinkle of chopped herbs. Serve immediately with your chosen sides.

### Tips for Success

– **Cut selection:** Boneless leg or shoulder of lamb provides the ideal balance of tenderness and flavor. Very lean meat can dry out, so look for pieces with some fat.
– **Grill preference:** Charcoal delivers superior smoky flavor compared to gas, enhancing the authentic BBQ experience.
– **Make-ahead convenience:** The lamb can marinate overnight, and skewers can be assembled a few hours in advance and kept refrigerated.
– **Variations to try:**
– **Spicy Xinjiang-style:** Incorporate cumin seeds, chili flakes, and Sichuan peppercorns for a bold kick.
– **Yogurt-based marinade:** Replace some of the olive oil with Greek yogurt for added tenderness and tangy depth.
– **Moroccan twist:** Blend in coriander, extra cinnamon, and cumin for an aromatic North African profile.

These barbecue lamb skewers are guaranteed to be a crowd-pleaser, pairing wonderfully with cold drinks like beer or rosé. They also make excellent leftovers when sliced over salads or stuffed into wraps the next day. Fire up the grill and enjoy this simple yet impressive recipe at your next cookout!