Best 2 Grilled Skewered Lamb Recipes

Grilled skewered lamb is a delightful dish to enjoy during gatherings or as a main course for a special meal. Whether you choose tender lamb chops, flavorful lamb leg steak, or succulent lamb shoulder, the possibilities for creating mouthwatering skewers are endless. Allow yourself to explore a culinary journey as you discover the perfect recipe to tantalize your taste buds.

Here are our top 2 tried and tested recipes!

KITTENCAL'S GREEK SOUVLAKI (GRILLED SKEWERED LAMB OR PORK)

Kittencal's Greek Souvlaki (Grilled Skewered Lamb or Pork) image

There are many recipe out there for slovlaki, this is one I have been making for years and is a personal favorite, this can be made using lamb or pork, the secret to the marinade is the little extra bit of honey and the seasoned salt ;-) traditional Greek souvlaki is not threaded with veggies, but I like to add them on the skewers, you have the option of using them or not. Serve the lamb with toasted pitas and tzatzika sauce if desired please see my recipe#157176. Plan ahead the lamb needs to marinade overnight. You can also make these in the oven under the broiler, using metal skewers ONLY in place of wooden, turning occasionally. The vegetable amounts listed are only esimated you can use as many as desired on the skewers.

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time P1DT8m

Yield 5-6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs lean leg of lamb, cut into 2-inch cubes (or use 2 pounds boneless pork)
1 cup red wine (not red wine vinegar)
1/2 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon liquid honey
2 tablespoons fresh minced garlic
2 tablespoons dried oregano
2 teaspoons seasoning salt
1 teaspoon black pepper
20 large button mushrooms (might use more or less)
2 large red onions, cut into 8 pieces
20 cherry tomatoes (might use more or less)
1/4 cup olive oil
10 -12 wooden bamboo skewers (soaked in water for 30 minutes before threading, you might use less than 10 skewers)

Steps:

In a bowl mix together red wine, olive oil, lemon juice, garlic, seasoning salt and pepper.
Place the lamb in a large glass bowl.
Pour the wine sauce over the lamb; toss to coat well.
Cover and refrigerate for 24 hours, tossing occasionally with a wooden spoon.
Lightly oil the grill and preheat.
Remove the lamb from the marinade (discard marinade).
Soak the wooden skewers in water for 30 minutes before threading.
Thread the lamb, mushrooms, onion chunks and cherry tomatoes among the skewers (thread anyway you desire).
Brush JUST the veggies with olive oil and season lamb and the veggies lightly with white salt (and pepper if desired).
Grill until the lamb until it is medium-rare and lightly charred (about 8 minutes, rotating to cook until evenly browned).
Serve the grilled lamb with toasted pitas and tzatzika sauce if desired.
DELICIOUS!

GRILLED SKEWERED LAMB

Grilled Skewered Lamb image

Provided by Aljean Harmetz

Categories dinner, easy, main course

Time 20m

Yield Ten servings

Number Of Ingredients 13

Ingredients

1 7-pound leg of lamb, all fat and gristle removed, boned and cut into 1-inch cubes
3 cups chopped red onion
2 cups red wine
1 cup olive oil
1 1/2 tablespoons salt
1 tablespoon curry powder
2 teaspoons dry mustard
1 teaspoon red-pepper flakes, or more to taste
1 small bunch fresh mint, chopped
1 large green pepper, seeds removed, chopped
4 cloves garlic, chopped
Salt to taste, if desired
Freshly ground pepper to taste

Steps:

In a large bowl, combine all the ingredients. Cover and let the meat marinate in the refrigerator for at least 12 hours, stirring once in a while.
When ready to cook, remove the meat from the marinade, wipe off the excess and arrange it on small skewers, about four to five pieces on each one. (You'll need about 20 skewers.) Reserve the remaining marinade.
Grill over coals or under the broiler for about six minutes, basting with the liquid of the marinade and turning the skewers to cook the meat evenly. Leave on the skewers and serve immediately.

Nutrition Facts : @context http, Calories 780, UnsaturatedFat 36 grams, Carbohydrate 8 grams, Fat 58 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 18 grams, Sodium 1057 milligrams, Sugar 3 grams

Tips:

Choose high-quality lamb: Opt for lamb that is fresh, tender, and has a good amount of marbling.
Cut the lamb into uniform pieces: This will help ensure even cooking.
Marinate the lamb: Marinating the lamb in a flavorful mixture of herbs, spices, and oil will help tenderize it and infuse it with flavor.
Use wooden skewers: Wooden skewers are less likely to burn than metal skewers and will help keep the lamb moist.
Preheat your grill: A hot grill will help sear the lamb and prevent it from sticking.
Cook the lamb over medium heat: This will help prevent the lamb from overcooking and becoming tough.
Baste the lamb with marinade or oil: This will help keep the lamb moist and flavorful.
Let the lamb rest before serving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and juicy lamb.

Conclusion:

Grilled skewered lamb is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can ensure that your lamb skewers are cooked to perfection and bursting with flavor. Serve the lamb skewers with your favorite sides, such as grilled vegetables, rice, or pita bread, and enjoy a delicious and satisfying meal.