Grilled Lamb Tibs with Rosemary and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender cubes of lamb marinated with garlic, rosemary, and Ethiopian spices, then grilled to juicy perfection for a traditional Ethiopian-inspired dish. This ethiopian-inspired lamb ready in about 30 minutes pairs pounds lamb leg, cut into 1-inch cubes, garlic cloves, minced, tablespoons fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 15 min Serves 4 Ethiopian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1.5 pounds cubed lamb leg, 4 minced garlic cloves, 2 tablespoons chopped fresh rosemary, 1 tablespoon berbere spice blend, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1.5 teaspoons salt, and 1 teaspoon black pepper. Toss well to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.
  2. Step 2: Preheat a grill or grill pan to medium-high heat (around 400°F). Thread lamb cubes onto skewers, alternating with 1 medium sliced yellow onion rings.
  3. Step 3: Grill the skewers for 10-12 minutes, turning every 3-4 minutes, until the lamb is browned on the outside and cooked to medium-rare or desired doneness.
  4. Step 4: Remove from grill and let rest for 5 minutes. Serve hot with injera or flatbread alongside fresh salad or cooked greens.

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Frequently asked questions

How long does Grilled Lamb Tibs with Rosemary and Garlic take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lamb Tibs with Rosemary and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep garlic cloves, minced from drying out.

Can I substitute ingredients in Grilled Lamb Tibs with Rosemary and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lamb Tibs with Rosemary and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Lamb Tibs with Rosemary and Garlic?

Ethiopian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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