These easy grilled lamb kebabs with coriander, garlic, chilli and coconut oil marinade are a super easy recipe and only take 5 minutes to prep, a few minutes to cook and seconds to eat!
You can leave them to marinate anywhere from a few seconds to overnight – it’s a very flexible recipe and makes such a versatile dinner. You could even use salmon or chicken instead of lamb to marinade – no matter your protein preferences, it’ll be delicious!
I used Jeeva’s organic coconut oil infused with chilli and garlic for the marinade. It’s a great product because it’s so light! The infusion with the chilli and garlic really adds a ton of extra flavour to an already delicious coconut taste.
What do I need to make the easy lamb marinade?
You only need a handful of pretty common ingredients for this recipe – nothing too fancy!
- 100 grams fresh coriander for that gorgeous fresh flavour.
- 2 cloves of garlic because every good recipe needs it!
- 1 red chilli, or to taste. I just used one, but if you like things milder just use ½. Or, if you like things spicy feel free to add extra.
- 2 tbsp Jeeva’s coconut oil infused with chilli and garlic – the real star of the show!
- Salt and pepper as seasoning food well is always important.
- 2 tbsp olive oil for cooking the lamb and making sure it doesn’t stick.
- 300 grams diced lamb (or lamb steaks chopped into cubes). Be careful to cut it all evenly so that it cooks at the same time.
- 1 yellow pepper because nothing says summer quite like gorgeous, colourful produce!
How do I make these easy lamb kebabs?
The lamb marinade is super easy to make. You can just use the food processor!
- Add a large handful of coriander to the food processor along with 2 cloves of garlic (large or small according to your tastes), 1 chilli and 2 heaped tablespoons of Jeeva\s coconut oil infused with chilli and garlic.
- Blitz until you get a smooth paste. If it’s still a little thick, just add a little more coconut or olive oil. Season it with salt and pepper.
- Add the paste to the diced lamb and mix it all together.
- Leave the lamb to marinate for any length of time between a few minutes and overnight.
- Thread the lamb onto skewers along with the diced bell pepper.
- Add a little olive oil to a non-stick pan and cook the kebabs for a few minutes on each side. Alternatively, cook them on a BBQ.
How should I serve these grilled lamb kebabs?
I like to eat them fresh with a side salad while they’re still warm. Perhaps with some buttered bread too! However, you could also let them cool to pack for a picnic or inside a lunchbox – they’re very versatile!
If you serve them at a BBQ then I’d recommend serving them with some sort of vibrant spicy rice or a herby potato salad for the carbs, as well as something veggie-based like veggie kebabs.
Could I use this recipe to create other flavour combinations?
Simple answer: yes, absolutely!
Longer answer: yes, but you may need to change the cook-time or other factors such as marinade time.
You could swap the coriander for any soft, fresh herb such as basil, parsley, soft thyme or oregano. It’s worth being a little careful here as some herbs are stronger than others, so you may need to adjust the quantity to taste.
Garlic is really great for most flavour combinations as it’s used in cooking all around the world. However, you could use milder roasted garlic for certain combinations as this has a much sweeter, more delicate flavour.
You can switch the type and colour of chilli pepper depending on your desired flavour profile. For example, most Indian recipes use either dried red chillies or fresh green ones so for an Indian recipe you may want to use a green one instead.
The flavoured coconut oil can be swapped for a plain one depending on the flavour profile that you’re aiming for. The olive oil can also be swapped for a more neutral-flavoured oil if olive oil isn’t typically paired with the flavours that you’re aiming for.
Lamb can be swapped for other diced meat such as chicken, beef, pork or even vegetarian substitutes such as quorn. This is where the cook times may change. To be sure that your meat is cooked all the way through, I’d recommend using a food thermometer to test how well-done it is.
You can, of course, swap the yellow pepper for a different colour or different vegetable, but as vegetables vary in cook time, I’d recommend sticking with veggies that cook in a similar time to your chosen meat.
You could try flavour combinations such as these:
- Chicken + pesto + fresh basil + roasted garlic + plain coconut oil + red bell pepper for a garlic & basil chicken recipe
- Lamb + plain coconut oil + green chilli + korma paste + coriander + red bell pepper for a grilled lamb korma kebab recipe
- Pork + sage + extra garlic + lemon zest + plain coconut oil for a pork, garlic and sage kebab recipe
- Beef + extra parsley + extra garlic + neutral coconut oil for a chimichurri beef kebab recipe
… or anything else that you might fancy! There are pretty much unlimited combinations here, so it’s a great way to play around with different flavour combinations.
Easy Grilled Lamb Kebabs with Simple Marinade
- 100 grams coriander / cilantro
- 2 cloves garlic
- 1 chilli (add more to taste)
- 2 tbsp Jeeva coconut oil infused with chilli and garlic
- 2 tbsp olive oil
- 300 grams diced lamb (or lamb steaks chopped into chunks)
- 1 yellow pepper
- In a food processor add the coriander, garlic, chilli and coconut oil together to form a paste. Add a little extra olive oil or coconut oil if it’s too thick and a little salt and pepper.
- Places the lamb pieces to a bowl and add the marinade. Mix them together so the lamb in coated.
- Leave to marinade for a few hours or use straight away.
- Add alternating pieces of lamb and fresh pepper to kebab sticks.
- On a medium heat add a little olive oil to a non stick pan. Add the kebabs and turn every few minutes to cook on each side. Of course you could always cook them on the BBQ.
- Serve straight away with salad or let them cool for picnics or lunch boxes.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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