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Herb-Crusted Lamb Skewers

Category: Satisfying Main Courses for Every Occasion

Experience succulent lamb skewers coated in fresh rosemary, thyme, and garlic, then grilled for a smoky, herbal crust. A drizzle of extra virgin olive oil and squeeze of lemon brighten the flavors, while grill marks seal in both moisture and aromatics. Enjoy the skewers hot, served with warm flatbread or roasted vegetables for a complete, rustic dish that's ideal for outdoor gatherings or adventurous weeknight dinners. Simple marination and proper grilling ensure tender results with every bite.

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Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Sat, 17 May 2025 12:09:03 GMT
A plate of meat skewers with green toppings. Save
A plate of meat skewers with green toppings. | recipesfoodyummy.com

These herb-crusted lamb skewers are the kind of celebratory dish I love to bring to the table when I want something both rustic and impressive. The combination of fresh herbs and flame-kissed lamb makes this a go-to for grilling season. I never need to worry about leftovers because the smoky aroma always draws a crowd.

I first made these skewers for a backyard family reunion where the grill hardly cooled down between batches. Now I put them on repeat for any weekend cookout.

Ingredients

  • Lamb leg or shoulder cubes: Important for tenderness and rich flavor. Opt for cuts with some marbling for best results. Ask your butcher to trim excess fat but leave enough for juiciness
  • Olive oil: Brings moisture and helps herbs adhere to the meat. Use a quality extra virgin olive oil for both the marinade and finishing drizzle
  • Fresh rosemary and fresh thyme: Earthy and aromatic. Go for newly cut sprigs with bright green leaves
  • Garlic cloves: Adds depth and punch. Choose firm bulbs with tight skin
  • Lemon zest: Provides a citrusy lift. Use an organic lemon and zest just the outer yellow layer to avoid bitterness
  • Black pepper and sea salt: Balance and highlight the lamb’s richness. Use freshly cracked pepper and flaky sea salt for best results
  • Wooden or metal skewers: Reusable metal skewers hold heat well but wooden work if soaked in water before grilling
  • Lemon wedges: Serve on the side for an extra hit of brightness. Select ripe lemons with thin skin
  • Warm flatbread or grilled vegetables (optional): To round out the meal. Flatbreads should be soft and pliable grilled vegetables should have caramelized edges

Step-by-Step Instructions

Make the Herb Marinade:
In a large mixing bowl combine chopped rosemary thyme garlic lemon zest salt pepper and olive oil. Stir until the mixture resembles a fragrant paste. This infuses the lamb with flavor before grilling
Marinate the Lamb:
Add lamb cubes to the bowl and toss until each piece is coated generously with the marinade. Cover with plastic wrap and refrigerate at least one hour or up to four for a more pronounced herbal flavor. Longer marinating brings out the best in the meat
Assemble the Skewers:
Thread the marinated lamb pieces onto your skewers leaving a little room between cubes for even cooking. If using wooden skewers soak them in water for half an hour first to prevent burning
Grill the Skewers:
Heat your grill or grill pan until very hot. Lay the skewers across the grates. Sear the lamb for three to four minutes per side. Rotate to get deep grill marks while maintaining a juicy center. Lamb is best served medium or medium-rare so avoid overcooking
Rest and Serve:
Transfer skewers to a plate and let them rest for five minutes. This allows the juices to redistribute. Drizzle with more olive oil just before serving. Offer lemon wedges on the side and plate with warm flatbread and grilled vegetables if you like
A plate of meat skewers with green toppings. Save
A plate of meat skewers with green toppings. | recipesfoodyummy.com

Rosemary is my favorite part of the marinade. Its piney scent clings to the lamb and transports me back to family dinners by the fire. One of my fondest memories is serving these straight from the grill while everyone stood around with eager plates

Storage Tips

Store cooled leftover skewers in an airtight container in the refrigerator for up to three days. They also freeze well wrapped tightly. To reheat bring to room temperature and warm in a low oven or on a skillet to avoid drying out the meat

Ingredient Substitutions

No fresh rosemary or thyme Use a combination of fresh oregano and mint for a different herbal twist. If lamb is not available beef sirloin or even chicken thighs make excellent alternatives with slightly adjusted grill times

Serving Suggestions

Build a Mediterranean platter by adding hummus sliced cucumbers and cherry tomatoes with the skewers. For a heartier meal serve with herbed rice pilaf or alongside charred eggplant. These skewers also make a stunning centerpiece for festive gatherings

Cultural Historical Context

Herb-coated lamb has roots in both Middle Eastern and Mediterranean grilling traditions where fresh herbs and open flames play starring roles. These skewers bring together those classic flavors in a modern and approachable way that pays homage to centuries of communal feasting

Recipe FAQs

→ Can I substitute other lamb cuts?

Yes, both leg and shoulder work well due to their marbling, but make sure pieces are similar in size for even grilling.

→ Which herbs complement lamb best?

Rosemary and thyme provide classic pairing, but oregano, mint, or marjoram also enhance aroma and flavor.

→ What is the ideal cooking time for juicy meat?

Grill 3–4 minutes per side for tender, medium lamb. Overcooking can dry out the meat.

→ How can I grill these indoors?

Use a hot cast iron grill pan and good ventilation. Sear skewers on each side until nicely browned.

→ What should I serve with lamb skewers?

Pair with lemon wedges, olive oil drizzle, flatbread, or grilled vegetables for a balanced meal.

Herb-Crusted Lamb Skewers

Tender lamb, aromatic herbs, and a golden char offers rustic flavor perfect for grilling or outdoor feasts.

Prep Time
20 mins
Cooking Time
12 mins
Total Duration
32 mins
By: Loura

Recipe Type: Main Dishes

Skill Level: Intermediate

Cuisine: Mediterranean

Portions Yielded: 4 Serving Size (8 skewers)

Dietary Preferences: Gluten-Free, Dairy-Free

What You'll Need

→ Lamb Skewers

01 600 g lamb leg or shoulder, cut into cubes
02 2 tablespoons olive oil
03 2 tablespoons fresh rosemary, finely chopped
04 2 tablespoons fresh thyme leaves
05 2 garlic cloves, minced
06 1 teaspoon lemon zest
07 1 teaspoon black pepper
08 0.5 teaspoon sea salt
09 8 wooden or metal skewers

→ Serving

10 Extra virgin olive oil, for drizzling
11 Lemon wedges
12 Warm flatbread or grilled vegetables (optional)

Steps To Follow

Step 01

Mix rosemary, thyme, garlic, lemon zest, sea salt, black pepper, and 2 tablespoons olive oil in a bowl to create a fragrant marinade.

Step 02

Coat lamb cubes thoroughly in the marinade, cover, and refrigerate for at least 1 hour or up to 4 hours to intensify the herbal flavor.

Step 03

Thread marinated lamb cubes onto wooden or metal skewers, distributing evenly.

Step 04

Preheat grill or wood-fire barbecue to a high temperature until hot for optimal searing.

Step 05

Grill skewers for 3 to 4 minutes per side, turning as needed, until a deep char forms but the interior remains juicy and tender.

Step 06

Let skewers rest for 5 minutes off the heat to retain juices.

Step 07

Drizzle with extra virgin olive oil before presenting with lemon wedges and optional flatbread or grilled vegetables.

Notes and Tips

  1. Soak wooden skewers in water for 30 minutes to prevent burning while grilling.
  2. For best texture, grill lamb to medium or medium-rare.
  3. Oregano or mint can be added for a different herb profile.
  4. For indoor preparation, use a preheated cast iron grill pan with proper ventilation.

Required Equipment

  • Mixing bowl
  • Grill or barbecue
  • Metal or wooden skewers
  • Tongs
  • Knife and chopping board

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 380
  • Fats: 25 g
  • Carbohydrates: 2 g
  • Proteins: 35 g