Spanish-Style Lamb Kabobs with Red Onion Salsa Spanish-Style Lamb Kabobs with Red Onion Salsa

Author: Canadian Living

For a casual dinner, you can grill (or broil) these skewers in about 10 minutes. For company, try a butterflied boneless leg and carve at the table (see the Variation that follows).

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2008


Red Onion Salsa:


Trim any fat from lamb; cut lamb into 2-inch (5 cm) cubes to make 48 pieces. Toss with oil, paprika and cumin. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Thread about 6 cubes of meat onto each of 8 metal skewers. Sprinkle with salt. Place on greased grill over medium-high heat; close lid and grill, turning once, for 10 to 12 minutes or until browned but slightly pink inside.

Red Onion Salsa: Meanwhile, in bowl, combine onion, tomatoes, garlic, oil, vinegar, basil, salt and pepper. Serve with lamb.

Nutritional facts Per serving: about

  • Sodium 421 mg
  • Protein 36 g
  • Calories 325.0
  • Total fat 18 g
  • Cholesterol 128 mg
  • Saturated fat 5 g
  • Total carbohydrate 4 g


  • Iron 26.0
  • Folate 5.0
  • Calcium 2.0
  • Vitamin A 8.0
  • Vitamin C 10.0
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Spanish-Style Lamb Kabobs with Red Onion Salsa