Grilled Lamb Skewers
This is a high-heat cook that relies on quality meat and a simple, sharp marinade. You want to walk the line between a crusty exterior and a juicy center.
Watch your heat and your timing.
Lamb leg is lean and unforgiving if overcooked. Keep a close watch; the jump from medium-rare to tough happens in seconds.
- Heavy-duty stainless steel or bamboo skewers
- Sharp chef's knife
- Large glass bowl
- Charcoal or gas grill
What goes in.
- 2 lbleg of lamb, trimmed and cut into 1.5-inch cubes
- 1/4 cupextra virgin olive oil
- 4 clovesgarlic, smashed and minced
- 2 tbspfresh rosemary, finely chopped
- 1 tspcoarse kosher salt
- 1/2 tspcracked black pepper
- 1lemon, zested and juiced
High heat, fast turn
Set your grill to its highest setting and leave the lid open. You want the fire to kiss the meat, creating a dark, flavorful crust without drying out the middle.
The method.
Marinate
Combine olive oil, garlic, rosemary, salt, pepper, lemon zest, and juice in a bowl. Toss the lamb cubes until coated. Refrigerate for at least two hours.
Prep
If using bamboo skewers, soak them in water for thirty minutes to prevent burning. Thread the lamb, leaving a small space between pieces to allow airflow.
Grill
Place skewers directly over the hottest part of the grill. Sear for 3 minutes per side, turning only once or twice until the lamb develops a deep, dark brown char.
Rest
Move the skewers to a warm plate and let them sit for 5 minutes before serving.
Other turns to take.
Spiced Middle Eastern
Add 1 tablespoon of ground cumin and 1 teaspoon of smoked paprika to the marinade.
Vegetable Interspersed
Thread small cherry tomatoes or red onion wedges between the meat cubes.
When it doesn't go to plan.
Pat the lamb dry with a paper towel before it hits the grill to ensure a better sear.
Do not crowd the meat on the skewers or it will steam instead of grill.
Save the lemon halves and grill them cut-side down while the lamb rests, then squeeze the warm juice over the meat.
The ones that keep coming up.
How do I know when the lamb is done?
Use a meat thermometer; 130°F to 135°F internal temperature will yield a medium-rare result.
Can I use ground lamb instead?
No, these skewers require whole muscle cuts to maintain their shape and texture on the grill.
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