Every Spring I like to buy a few lamb roasts at Costco to keep in the freezer. This has become one of my favorite ways to cook and eat lamb. My friend Alyssa shared this lamb kebab recipe from Food & Wine Magazine. I’ve adjusted it a tiny bit.

For my favorite Gyros you will need –

  1. Lamb or beef kebabs
  2. Flat bread or pita
  3. Cucumbers
  4. Tomatoes
  5. Red onion
  6. Feta Cheese
  7. Tzatziki sauce
  8. Hummus

Each of those are ideas and suggestions. You are free to add or take off what you like!

I always double the marinade for these kebabs, and that is enough for one 4ish pounds lamb roast.

Trim the roast of fat and cut up into 1-inch cubes. Separate evenly into two piles. Place the two piles of meat into two separate gallon sized Ziploc freezer bags.

Place all the marinade ingredients in a blender or food processor. Blend till smooth.

Pour the marinade evenly between the two bags of meat. Squeeze out as much air as possible, zip up and seal. Label the bags. You can refrigerate for 1-2 days or freeze flat.

I label with what it is, then the month and year.

If you are using wooden skewers, then soak them in water for an hour or more before threading the meat on. This will prevent them from catching fire and burning too badly.

Thread the lamb cubes on (or beef) and then grill for 5-8 minutes on each side.

Warm the flat bread. Slice up the cucumbers. Dice the tomatoes. Chop the onion.

Slide the grilled lamb off a skewer on to the warm bread, then add your desired toppings. For gluten free, make a bowl without the bread, or get some gluten free flat bread.

Lamb Kebabs

These Meditteranean flavored kebabs are great for a Medditeranean plate or bowl, Gyros, or to add in a curry. Adapted from a recipe found in Food & Wine Magazine.
Prep Time 15 minutes
Cook Time 15 minutes
Marinate 6 hours
Total Time 6 hours 30 minutes
Course Main Course
Cuisine Greek, Indian


  • Kebab skewers


  • 1 onion, cut in large chunks
  • 1 clove garlic, peeled 1 Tablespoon minced
  • 1 lemon, zested about ½-1 teaspoon
  • 1 lemon, juiced about 3 Tablespoons
  • 1 teaspoon allspice, ground
  • 1 Tablespoon Kosher salt
  • 1 pinch saffron threads optional
  • 2 Tablespoons olive oil
  • 2 pound lamb loin roast, trimmed, and cut into 1 inch cubes


  • Prepare the lamb by trimming off excess fat, and cutting into 1 inch cubes.
  • Put the rest of the ingredients into a blender. Blend until pureed.
  • Place the lamb into a gallon sized ziploc bag. Pour the marinade into the bag over the lamb. Seal the bag, with as little air as possible left in the bag. Manipulate and turn the bag till the lamb pieces are all coated.
    Place in the regrigerator and marinate for 6-12 hours.
  • If the skewers you are using are wood, then set them in long shallow dish with water for at least an hour.
  • Thread about 5 pieces of lamb onto each skewer, leaving some space between the pieces.
  • Spray cooking oil or rub oil on the grill. Place the lamb skewers onto a preheated grill. Cook for 5-8 minutes on each side or untill they are lightly charred, and slightly firm when you press on them.
  • Remove from grill. You can serve on the skewers, or remove all the meat into a large bowl for people to dish up from there.