This recipe combines tender lamb and smoky eggplant, both enhanced with fragrant za'atar spice blend for an authentic Middle Eastern flavor.
Skewering the pieces ensures quick grilling and even cooking, making these kebabs perfect for any summer cookout or casual dinner.
Za'atar offers a unique, herbaceous, and slightly tangy flavor which complements the rich lamb and the creamy texture of grilled eggplant.
Why You’ll Love This Recipe
- Za'atar seasoning elevates simple grilled ingredients with bold, herbal notes.
- Balancing the protein (lamb) with vegetable (eggplant) on skewers ensures varied textures and flavors in each bite.
- Grilling imparts a smoky char that enhances the natural meatiness of lamb and creaminess of eggplant.
Grilled Lamb and Eggplant Kebabs with Za'atar
Juicy lamb and tender eggplant skewers seasoned with za'atar spice, grilled to perfection for a flavorful Middle Eastern-inspired meal.
- Prep time
- 20 minutes
- Cook time
- 12 minutes
- Servings
- 4
- Yield
- 10 skewers
Ingredients
- 1.5 pounds (680g) lamb leg or shoulder, cut into 1-inch cubes
- 1 medium eggplant (about 1 pound / 450g), cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons za'atar spice blend
- 1 tablespoon lemon juice
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Wood or metal skewers (if wooden, soak in water for 30 minutes before use)
Instructions
- Prepare the marinade and vegetables In a large bowl, whisk together olive oil, za'atar, lemon juice, minced garlic, salt, and pepper. Add lamb cubes and eggplant cubes to the marinade and toss until evenly coated. Cover and refrigerate for at least 15 minutes, preferably 1 hour for more flavor.
- Preheat the grill Preheat a grill to medium-high heat (about 375-400°F / 190-200°C). Lightly oil the grates to prevent sticking.
- Thread the skewers Alternately thread pieces of marinated lamb and eggplant onto the skewers, leaving a little space between pieces for even cooking.
- Grill the kebabs Place the skewers on the grill and cook for about 5-6 minutes per side, turning once, until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium, and the eggplant is tender and nicely charred.
- Rest and serve Remove the kebabs from the grill and let rest for 5 minutes before serving. This allows juices to redistribute and the meat to become juicier.
Helpful Tips
- Use a meat thermometer to ensure the lamb is cooked to your preferred doneness; USDA recommends a minimum of 145°F (63°C) with a 3-minute rest time for safety.
- Soaking wooden skewers prevents them from burning on the grill.
- If you prefer, you can substitute the olive oil with avocado oil for a higher smoke point during grilling.
- Za'atar spice blend contains sesame seeds and sumac; confirm allergen information if serving to guests with allergies.
Storage and Make-Ahead
Store any leftover grilled kebabs in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a pan over medium heat or in the oven to avoid drying out the lamb.
Do not leave cooked lamb kebabs at room temperature for more than 2 hours to ensure food safety.
Frequently Asked Questions
Can I use a different cut of lamb for these kebabs?
Yes, shoulder and leg cuts are ideal due to their tenderness and flavor. Avoid using very lean cuts to keep the kebabs juicy.
Can I prepare these kebabs in advance?
You can marinate the lamb and eggplant up to 8 hours ahead and keep them refrigerated until ready to grill.
What can I serve with these grilled lamb kebabs?
They pair well with pita bread, tzatziki sauce, or a fresh salad with tomatoes and cucumbers.
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