Lamb, Tomato, and Mint Kebabs Recipe | PBS Food

Lamb, Tomato, and Mint Kebabs


Yield: Serves 4

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  • Olive oil for grates
  • 1 lb. boneless leg of lamb trimmed of excess fat and cut into 1-inch pieces
  • 2 teaspoons finely grated lemon zest plus lemon wedges for serving
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Coarse salt and ground pepper
  • 1 pint grape tomatoes
  • 12 fresh mint leaves


  1. Heat grill to medium-high; clean and lightly oil hot grates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.
  2. Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb.
  3. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges.
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