Skewers are a delicious (and bun-free) way to enjoy protein like lamb, especially at a barbecue. For a simple creative twist, add chunks of red onions and zucchini to the skewers.
Nutrition (per serving)
Calories: 332; total fat: 20g; saturated fat: 4g; protein: 35g; carbohydrates: 2g; sugar: 0g; fiber: 0g; cholesterol: 109mg; sodium: 548mg
Recipe and photo by Lisa Lotts of Garlic & Zest.
Makes 4 servings
- 1½ Tbsp rosemary chopped fresh
- 1½ Tbsp mint chopped fresh
- 1 1/2 Tbsp parsley chopped fresh
- 2 tsp oregano chopped fresh
- 5 large cloves garlic minced
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1 lemon zested
- 1/8 tsp crushed red pepper
- 1/4 cup + 1 Tbsp olive oil
- 1 1/2 pounds lamb, cut into 2-inch pieces
- Chef’s note: If using wooden skewers, soak them in water for an hour before skewering the meat, so that the skewers don't burn.
How to make it
In a large bowl, combine the rosemary, mint, parsley, oregano, garlic, salt, pepper, lemon zest, red pepper flakes, and olive oil. Mix to combine. Add the lamb chunks, and toss until well-coated. Cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
Preheat the grill to a medium-high heat—about 450°.
Loosely thread the chunks of lamb onto skewers—they should touch but not be jammed together. Grill for 8-10 minutes for medium rare, turning once or twice during the cooking. Remove from heat, and let the kebabs rest for 5-7 minutes before serving.