Skewered Lamb
Fire up the grill and bring bold Mediterranean flavors to your table with this irresistible Skewered Lamb recipe! Tender cubes of boneless lamb shoulder are marinated in a rich blend of Greek yogurt, olive oil, lemon juice, and aromatic spices like cumin, coriander, smoked paprika, and oregano, creating a vibrant burst of flavor in every bite. After soaking up the marinade overnight for maximum tenderness, the lamb is threaded onto skewers and grilled to perfection, boasting a mouthwatering charred exterior and juicy interior. Perfect for summer barbecues or weeknight dinners, these skewers are ready in just over 30 minutes, making them ideal for satisfying cravings quickly. Serve alongside warm flatbread, grilled veggies, or a refreshing salad for a complete meal that’s sure to impress. Keywords: skewered lamb recipe, grilled lamb skewers, Mediterranean lamb, easy grilling recipes, summer barbecue ideas.
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Recipe Information
Ingredients
- 500 grams lamb shoulder (boneless, trimmed, and cut into 1-inch cubes)
- 120 grams plain Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon chili flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 6 pieces wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking.
In a large bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, dried oregano, chili flakes (if using), salt, and black pepper. Mix well to form a marinade.
Add the cubed lamb shoulder to the marinade, ensuring all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor.
Preheat your grill or barbecue to medium-high heat. Oil the grates lightly to prevent sticking.
Thread the marinated lamb cubes onto the skewers, leaving a small gap between each piece to allow for even cooking.
Place the skewers on the preheated grill. Cook for approximately 10-12 minutes, turning occasionally, until the lamb is cooked through and slightly charred on the outside. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare or adjust to your desired doneness.
Remove the skewers from the grill and let them rest for 5 minutes before serving.
Serve the skewered lamb hot with your choice of sides, such as flatbread, grilled vegetables, or a fresh salad.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2761 mg | 120% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.1 g | ||
| Protein | 104.0 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1648 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
