Grilled Lamb Kabobs with Gluten-Free Chickpea Flatbread

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Juicy grilled lamb kabobs paired with warm, gluten-free chickpea flatbread seasoned with fresh herbs and spices for a Mediterranean-inspired meal. This Mediterranean-inspired gluten-free recipe, ready in about 35 minutes, pairs lamb leg, cut into 1-inch cubes, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs lamb leg, cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 1/4 cups chickpea flour
• 1 cup water
• 2 tbsp fresh parsley, chopped
• 1/2 tsp baking powder
• 1/2 tsp salt (for flatbread)
• 1 tbsp olive oil (for flatbread)

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Instructions

1. Step 1: In a large bowl, combine 1.5 lbs lamb leg cubes with 3 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Toss to coat and marinate for at least 1 hour in the refrigerator.
2. Step 2: Meanwhile, prepare the chickpea flatbread batter by whisking together 1 1/4 cups chickpea flour, 1 cup water, 2 tbsp chopped fresh parsley, 1/2 tsp baking powder, and 1/2 tsp salt until smooth. Let the batter rest for 15 minutes.
3. Step 3: Preheat grill to medium-high heat. Thread marinated lamb cubes onto skewers. Grill lamb kabobs for 8-10 minutes, turning every 2-3 minutes, until browned and cooked to desired doneness.
4. Step 4: While lamb cooks, heat 1 tbsp olive oil in a non-stick skillet over medium heat. Pour 1/4 cup chickpea batter to form a small flatbread. Cook for 3-4 minutes until edges set and bubbles form, then flip and cook another 2-3 minutes until golden. Repeat with remaining batter.
5. Step 5: Serve hot grilled lamb kabobs on a plate with warm chickpea flatbreads alongside for wrapping or dipping.