Grilled Lemon-Herb Lamb Skewers with Tomato-Onion Salad

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy lamb cubes marinated in lemon and oregano, grilled to perfection, served with a fresh tomato-onion salad. This Mediterranean recipe, ready in about 45 minutes, pairs lamb shoulder, fresh oregano, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1 lb lamb shoulder
• 2 tbsp fresh oregano
• 1 lemon
• 3 tbsp olive oil
• 1/2 cup red onion
• 1 cup cherry tomatoes
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1 clove garlic

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Instructions

1. Step 1: Trim excess fat from lamb and cut into 1-inch cubes. In a bowl, combine 2 tbsp chopped oregano, 1 tbsp lemon zest, 2 tbsp olive oil, 1 minced garlic clove, and 1/2 tsp salt.
2. Step 2: Add lamb cubes to marinade, turning to coat evenly. Let sit at room temperature for 30 minutes while preparing salad.
3. Step 3: Slice red onion into thin rings and combine with cherry tomatoes in a bowl. Whisk together 1 tbsp red wine vinegar, 1 tsp dried oregano, 1 tbsp olive oil, and a pinch of salt.
4. Step 4: Thread lamb onto skewers, leaving small gaps between cubes. Grill over medium-high heat for 8-10 minutes, turning once, until browned and cooked through.
5. Step 5: Toss salad with dressing just before serving. Serve grilled lamb with tomato-onion salad.