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Grilled Lamb Kabobs with Peach and Red Onion

Summer is here! Enjoy the weather by firing up the grill and making this delicious lamb kabob skewer with peaches and red onion. This recipe combines the heat of jalapeño peppers with the sweetness of grilled peaches, the bite of red onion, and the appetizing flavor of lamb marinated in orange, chipotle, garlic sauce, and agave.

Grilled Lamb Kabobs with Peach and Red Onion

Lamb in Citrus Agave Marinade, with Red Onion and Peaches

Cook Time:
10 minutes
Serving Size:
Prep Time:
8 hours, 20 minutes
Lamb Kabob



2 pounds lamb kabob pieces

4 peaches, firm but ripe, cut into 1-inch pieces

2 red onions, cut into 1-inch pieces

4 whole jalapeño peppers

4-6 skewers


1 large orange, zested and juiced

2 tablespoons chipotle in adobo, minced

2 tablespoons olive oil

1 tablespoon garlic salt

2 teaspoons agave or honey



In a small bowl, combine orange juice and zest, chipotle, oil, garlic salt, and agave; whisk to combine.


Pour marinade into a large, plastic zip-top bag; add lamb pieces. Seal the bag and marinate in the refrigerator for at least 30 minutes and up to 8 hours. If using wooden skewers, place them in a shallow dish, cover them with water, and set them aside. Thread marinated lamb, peach, and onion on skewers.

Heat gas grill to high before brushing the kabobs with oil (or a light application of oil spray); place skewers and jalapeños on the hot grill. Cover and cook, turning kabobs and peppers occasionally, until each side has grill marks and lamb is cooked through — about 8 to 10 minutes, or until lamb reaches 160°F for medium doneness.

This summer recipe can be served with your choice of sides like coleslaw, lime wedges, and tortillas.

This recipe is adapted from the American Lamb Board.

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