Tropical Cordero Recipe (Mexican/Caribbean Kebabs)

Here’s a recipe for Tropical Cordero (Mexican/Caribbean lamb kebabs) that serves 4:


  • 1 pound boneless lamb leg, cut into 1-inch cubes
  • 1 red onion, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 cup fresh pineapple chunks
  • 1/4 cup olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons honey
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • Salt and pepper to taste
  • Wooden skewers soaked in water for at least 30 minutes


  1. Whisk together olive oil, lime juice, honey, cumin, paprika, chili powder, salt, and pepper in a small bowl.
  2. Thread lamb, onion, bell peppers, and pineapple onto skewers, alternating ingredients.
  3. Brush skewers with the marinade and let sit for at least 30 minutes, or cover and refrigerate for up to 24 hours.
  4. Preheat the grill or grill pan to medium-high heat.
  5. Grill skewers for 8-10 minutes, occasionally turning, until lamb is cooked to the desired doneness.
  6. Serve hot with additional lime wedges and a side of rice or salad.

Enjoy your delicious Tropical Cordero kebabs with your loved ones.

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