Lamb Skewers Recipe
Lamb Skewers Recipe are a delicious and flavorful dish perfect for grilling season. Tender lamb cubes are marinated in a rich blend of olive oil, minced garlic, ground cumin, smoked paprika, ground coriander, and cayenne pepper, with a touch of lemon juice and fresh parsley.
Ingredients
- 500 g cut into 1-inch cubes (leg or shoulder works well)
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper optional
- salt to taste
- black pepper to taste
- 1 tbsp lemon juice
- 1 tbsp fresh parsley finely chopped
- 8 wooden skewers soaked in water for at least 30 minutes
Instructions
- Marinate the Lamb: In a large bowl, combine olive oil, minced garlic, cumin, smoked paprika, coriander, cayenne pepper, salt, and black pepper. Add lemon juice and chopped parsley, mixing well to create the marinade. Add the lamb cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Prepare the Skewers: Soak the wooden skewers in water for at least 30 minutes before using. This prevents them from burning during cooking. Thread the marinated lamb cubes onto the skewers, leaving a small space between each piece.
- Cook the Lamb Skewers: Preheat a grill or grill pan to medium-high heat. Grill the lamb skewers for 3-4 minutes on each side, or until they are cooked to your desired level of doneness.
- Rest and Serve: Let the skewers rest for a few minutes after removing them from the grill. Serve the lamb skewers hot, garnished with extra parsley if desired.
- Dobar tek!
Notes
For lamb skewers, I think lamb leg or lamb shoulder are the best choices. Lamb leg is a little leaner and gives you neat, tender pieces that cook beautifully on the grill without feeling too heavy. Lamb shoulder has a bit more fat running through it, which means even more flavour and a slightly juicier result, especially if you are a little worried about overcooking. If I had to choose, I would say leg is lovely when you want something a bit cleaner and more classic, while shoulder is perfect if you want extra richness and that melt-in-your-mouth feel. Whichever cut you use, the biggest tip is to cut the lamb into even-sized pieces so everything cooks at the same time, and do not trim away every bit of fat. A little fat is your friend here. It helps keep the skewers tender, flavourful, and much more delicious once they hit the grill.