Lamb Skewers Recipe

Note from Ana

Growing up in Croatia, lamb was never just dinner. Lamb meant something special was happening. It was the kind of meat we served for big celebrations, somebody’s big birthday, a wedding anniversary, New Year’s Day, Christmas, and all those occasions that deserved a table full of good food and people you love. And if you had guests coming over that you really cared about, proper guests, the kind you wanted to feed well and make feel welcome, you served lamb. That was the message. You are important to us. Please sit down and eat.

Back home, people also knew exactly when the season was for buying locally grown lamb, usually in spring, especially around Easter and the warmer months that followed, when the lamb was considered at its best. And the smart people, much smarter than me, would buy extra and keep it in the freezer so it could be enjoyed all year long. Yes, of course, you can buy lamb any time of year, but wiser people than me will tell you the taste is not quite the same. I do not know, I am just the messenger. But I will say this... I do happen to keep some lamb in my freezer too. Just in case.

That is probably why I love these Lamb Skewers so much. They take all those beautiful, comforting flavours I grew up with and turn them into something a little easier, a little more everyday, but still very special. The lamb turns juicy and tender, the spices give it warmth, the lemon keeps everything bright, and once it hits the grill and gets those lovely golden edges, it smells like the kind of meal people gather around before you even call them to the table.

My family loves this recipe because it feels generous and relaxed at the same time. It is easy enough for a weekend dinner, but it also feels lovely when friends come over. Serve it with a simple salad, maybe some flatbread, maybe a bowl of something fresh on the side, and suddenly everyone is very happy. It is one of those meals that makes people hover near the kitchen, casually asking when it will be ready, which is always a very good sign.

All the best,

Ana

How to serve

Serve these Lamb Skewers hot, straight from the grill, with plenty of lemon wedges on the side for squeezing over the top. I love serving them with a simple green salad, flatbread, and something cool and creamy like tzatziki or garlic yogurt, because it all works so nicely with the warm spices in the lamb. They are also lovely with rice, couscous, roasted potatoes, or a tomato and cucumber salad if you want to make the meal a little bigger. If you are feeding friends, I would put everything in the middle of the table and let people build their own plates with skewers, salad, bread, and sauces. It feels relaxed, generous, and very easy to enjoy. You could also serve them as part of a barbecue spread with grilled vegetables, hummus, olives, and pickled onions, which always makes the whole meal feel extra special without too much extra work.

Tips for Success

• Use lamb that has a little fat on it if you can. That bit of fat helps keep the skewers juicy and full of flavour as they cook. Lamb leg or shoulder both work well, but whichever cut you choose, try to cut the pieces into a similar size so they cook evenly.
• Give the lamb enough time to marinate. Two hours is good, but overnight is even better if you can plan ahead. The marinade does not just add flavour, it also helps the lamb stay tender and delicious.
• Do not pack the skewers too tightly. Leave a tiny bit of space between the pieces so the heat can move around them properly. That way, the lamb gets those lovely golden edges instead of steaming.
• Make sure your grill or grill pan is properly hot before the skewers go on. A hot surface gives you better colour and that beautiful grilled flavour without overcooking the inside. Once they are on, try not to move them too much. Let them sit long enough to get a nice sear before turning.
• Be careful not to overcook the lamb. Lamb skewers cook quickly, and they are at their best when still juicy in the middle. A few minutes on each side is usually enough, depending on the size of your pieces and how well done you like them.
• Let the skewers rest for a few minutes after cooking. I know it is tempting to serve them straight away, especially because they smell amazing, but that short rest helps the juices settle and makes the lamb taste even better.
• And one last little tip from me, if you are cooking for guests, make a few extra skewers. People always seem to reach for “just one more,” especially when lamb is involved.

Substitutions & Variations

• This recipe is very easy to adjust depending on what you have and how you want to serve it. If you do not have lamb, you can use beef, chicken, or even pork tenderloin, though of course the flavour will be a little different. Lamb has that beautiful rich taste that makes these skewers feel special, but the same marinade works wonderfully with other meats too.
• For the spices, you can play around a little without losing the spirit of the recipe. If you do not have ground coriander, just leave it out, or add a little extra cumin. A pinch of oregano or thyme can also be lovely if you want a more Mediterranean feel. If you enjoy heat, add more cayenne or a little chilli flakes. If you are cooking for kids or anyone who prefers milder food, simply skip the cayenne altogether.
• You can also thread vegetables onto the skewers along with the lamb if you like. Red onion, capsicum, and zucchini all work really well and make the skewers feel even more colourful and complete. Just cut everything into similar-sized pieces so it cooks evenly.
• If you do not have fresh parsley, a little fresh mint can be lovely with lamb, or even a small sprinkle of dried herbs in the marinade if that is what you have on hand. And if you do not want to use skewers at all, you can cook the marinated lamb pieces in a hot grill pan or skillet and serve them in wraps, over rice, or on top of a big salad.
• For a different finish, you could serve the lamb with a spoonful of garlic yogurt, tzatziki, hummus, or even a squeeze of extra lemon and a few pickled onions on top. It is one of those recipes that is very easy to make your own while still staying absolutely delicious.

Storage, Reheating & Freezer Tips

These Lamb Skewers are best eaten fresh, straight off the grill, while the lamb is still juicy and full of flavour. But if you do have leftovers, they keep quite well. Store the cooked lamb in an airtight container in the fridge for up to 3 days. If possible, take the meat off the skewers before storing. It is a little easier that way, and it makes reheating much simpler too.

To reheat, warm the lamb gently so it stays tender. I like to use a skillet over medium-low heat with a tiny drizzle of olive oil, just until heated through. You can also reheat it in the oven, covered loosely with foil, for a few minutes so it does not dry out. The microwave works too for a quick lunch, but use short bursts and do not overdo it, because lamb can go from juicy to a little sad quite fast.

These skewers also freeze well, which is very handy. You can freeze the cooked lamb for up to 2 months in a freezer-safe container or bag. Let it cool completely first, and again, I think it is easier to freeze the meat off the skewers. When you are ready to use it, thaw it overnight in the fridge and reheat gently.

You can also freeze the lamb in the marinade before cooking, which is such a nice little future gift to yourself. Just place the lamb and marinade in a freezer bag, freeze flat, and thaw in the fridge before threading onto skewers and cooking as usual. It is one of those very satisfying “look at me being organised” moments, even if you only did it by accident.