Spicy Lamb Kabobs with Avocado Cream Sauce

The spicy lamb kabobs take minutes to prep and minutes to grill. With the avocado cream this is a perfect weeknight meal.

Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 7 minutes
Rest 10 minutes
Total Time 17 minutes
Servings 4



  • 1 Lb Boneless leg of lamb Cubed
  • 3 Tbsp Wildtree guacamole seasoning
  • 1/4 Cup Olive oil
  • 1 Tbs Dried Oregano
  • 1 Lemon Zest/juice
  • 1 Onion Cut it to three-quarter inch pieces, 3 layers thick
  • Salt & pepper To taste

Avocado Cream Sauce

  • 1 Avocado Halved, pitted, diced
  • 2 Tbsp Sour cream
  • 1 tsp Lemon juice Fresh
  • Salt & Pepper To taste


Lamb Kabobs

  1. Combine the seasonings, olive oil, lemon zest and lemon juice into a “low side” container.  Add the lamb and shake making sure each piece is completely covered in marinade. 

  2. Refrigerate for at least an hour, preferably longer or overnight. 

  3.  Using metal skewers, starting and ending with lamb, thread meat & onion in mixed order. 

  4. Turn the grill on high, place  kebabs on the grill. Cook covered for 1 to 2 minutes per quarter turn. Cook until 125° for medium rare. That should take about 7 minutes. 

  5. Remove kebabs from the grill and let rest for 5 to 10 minutes. Serve with avocado cream sauce. 

Avocado Cream Sauce

  1. Process ingredients in a food processor until smooth, about 30 seconds, scraping down the sides of the ball as needed. Season with salt and pepper to taste.