Mediterranean Grilled Quebec Lamb Kabobs

Have fun with your family and make your own lamb kabobs, then cook and enjoy them.

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  • 675 g (1 ½ lb.)  fresh Quebec boneless leg of lamb* and cut into 1 ½ inch cubes or precut fresh Quebec lamb cubes
  • 2 peppers, cut into 2-inch squares
  • 1 red onion cut into 2-inch squares
  • 250 ml (1 cup) red wine
  • 125 ml (½ cup) olive oil
  • 50 ml (¼ cup) finely chopped onion
  • 2 garlic cloves, finely chopped
  • 3 ml (½ tsp) sel
  • 5 ml (1 tsp) salt
  • 1 bay leaf, optional
  • 3 ml (½ tsp) each of ground black pepper, ground thyme, marjoram, and oregano
*You can also take piece of lamb sirloin or even a lamb strip loin to make your cubes


  1. Combine marinade ingredients in a large bowl, add lamb cubes tossing well to coat.
  2. Cover and refrigerate at least 2 hours, preferably overnight, mixing from time to time.
  3. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
  4. Thread meat onto skewers, alternating lamb cubes with vegetables.
  5. Preheat the barbecue on medium-high heat and cook meat, rotating skewers on each side during cooking about 2 minutes per side.
  6. Serve.