Best 3 Rosemary Lamb Skewers Recipes

Rosemary lamb skewers are a delightful dish that combines the savory flavor of lamb with the aromatic herb rosemary. This combination creates a tantalizing and flavorful dish that is sure to impress your friends and family. Whether you're grilling them outdoors or cooking them in the comfort of your own kitchen, rosemary lamb skewers are a delicious and easy meal that can be enjoyed by people of all ages.

Let's cook with our recipes!

GRILLED LAMB ON ROSEMARY SKEWERS

Grilled Lamb on Rosemary Skewers image

Lamb on rosemary skewers has to be one of the oldest recipes in the world. In ancient times, the meat could just as easily have been goat, or something wilder, and fish was no doubt also a candidate. The idea of cutting branches of rosemary and using them as skewers must certainly have occurred to humans soon after they figured out how to build fires. You want rosemary branches with woody stalks, if possible. But if the stalks are too flimsy to poke through the lamb, run a pilot hole through with a skewer, and be sure to grill the lamb and figs separately because they'll cook at different rates. You might throw together a little basting sauce of lemon, garlic and a little more rosemary, but the skewers are just fine without it, and have been for thousands of years.

Provided by Mark Bittman

Categories dinner, lunch, skewers and kebabs, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 pounds boneless lamb shoulder, cut into chunks
10 to 20 fresh figs
Rosemary branches
1/4 cup extra virgin olive oil, more or less
Salt and freshly ground black pepper to taste
1/2 cup freshly squeezed lemon juice
2 cloves garlic, roughly chopped
1 tablespoon minced fresh rosemary

Steps:

Start a charcoal or wood fire or heat a gas grill; fire should be moderately hot. Thread lamb and figs onto rosemary branches, three or four chunks or figs per skewer. Do not mix meat and figs on same skewer.
Brush lightly with olive oil and season with salt and pepper. Mix together the lemon juice, garlic and minced rosemary and brush a little of this mixture on lamb and figs.
Grill, turning skewers as each side browns and taking care to avoid flare-ups; total cooking time should be from 6 to 10 minutes for medium-rare meat, and 4 or 5 minutes for the figs. Meat will become slightly more done after you remove it from grill, so take this into account.

Nutrition Facts : @context http, Calories 584, UnsaturatedFat 24 grams, Carbohydrate 27 grams, Fat 42 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 15 grams, Sodium 726 milligrams, Sugar 21 grams

LAMB AND FIG SKEWERS WITH HONEY AND ROSEMARY

Lamb and Fig Skewers With Honey and Rosemary image

This easy recipe bridges that strange period of cooking that falls at the end of summer, when there's a chill in the air, and grilling might require a sweater instead of a cold beer. Make sure your figs are very ripe, and allow the lamb several hours to marinate in the fridge.

Provided by Melissa Clark

Categories dinner, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

4 garlic cloves, minced
2 large sprigs rosemary, leaves minced
2 tablespoons fresh lemon juice
1 tablespoon honey
1 and 1/4 teaspoons coarse kosher salt, more to taste
1 teaspoon black pepper
1 teaspoon Asian fish sauce or soy sauce
2 tablespoons extra-virgin olive oil
12 large ripe figs
1 and 1/2 pounds boneless leg of lamb, cut into 1-inch chunks
Chopped fresh mint leaves, for serving
Lemon wedges, for serving

Steps:

If you are using wooden skewers, soak them in water for at least 30 minutes. (You don't need to soak metal skewers. If you are broiling the kebabs instead of grilling, skewers are optional.)
In a large bowl, toss together garlic, rosemary, lemon juice, honey, salt, pepper and fish sauce, and stir well to dissolve the salt. Stir in oil.
Thread the figs on skewers; if you are not using skewers, spread the figs on a baking sheet. Make sure the figs don't touch one another. Brush with some of the rosemary marinade and set the figs aside.
Add lamb to the bowl with remaining marinade and toss well. If you have time, let lamb marinate in the fridge for several hours, or at least 30 minutes at room temperature.
Light the grill or heat the broiler. Thread the lamb on skewers or spread on a baking sheet, leaving room between the pieces to get more of a char. Grill or broil kebabs for 3 to 5 minutes, turning them once. (If broiling, cook as close to the heating element as possible. You don't need to turn them.)
Sprinkle lamb with fresh mint, then serve lamb and figs with lemon wedges.

Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 29 grams, Fat 21 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 538 milligrams, Sugar 24 grams

ROSEMARY LAMB SKEWERS

Rosemary Lamb Skewers image

Make and share this Rosemary Lamb Skewers recipe from Food.com.

Provided by RemyGage

Categories Lamb/Sheep

Time 15m

Yield 8 skewers

Number Of Ingredients 7

Ingredients

500 g lamb fillets
8 -10 sprigs fresh rosemary
2 garlic cloves (crushed)
1/2 teaspoon cumin
1/2 cup olive oil
2 teaspoons balsamic vinegar
1 dash Tabasco sauce

Steps:

Remove any sinew and cut the meat into long strips. Place into a glass or china bowl (not metal) and add the last 5 ingredients ingredients. Marinade in the fridge for at least 4 hours and up to 12 hours.
Strip the rosemary stalks leaving about 3 inches of leaves on the ends for presentation. Cut the opposite end into a point. Thread strip of meat onto the skewers, pushing it up towards to rosemary leaves.
Place on the barbecue with the rosemary stalks hanging off the end (or else they will burn). Brush with the marinade occasionally.
They will cook very quickly.

Tips:

Choose high-quality lamb: Opt for lamb that is fresh, tender, and has a good amount of marbling. This will ensure that your skewers are juicy and flavorful.
Marinate the lamb: Marinating the lamb in a flavorful mixture of herbs, spices, and olive oil will help to tenderize the meat and infuse it with delicious flavors.
Use wooden skewers: Wooden skewers are a better choice than metal skewers because they will not conduct heat as well, which can help to prevent the lamb from overcooking.
Soak the skewers: Soaking the skewers in water for at least 30 minutes before grilling will help to prevent them from burning.
Grill the skewers over medium heat: Grilling the skewers over medium heat will help to prevent the lamb from overcooking and becoming tough.
Cook the skewers until they are cooked through: The lamb should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
Let the skewers rest: Allow the skewers to rest for a few minutes before serving. This will help the juices to redistribute throughout the meat, resulting in more tender and flavorful skewers.

Conclusion:

Rosemary lamb skewers are a delicious and easy-to-make dish that is perfect for a summer cookout. By following these tips, you can create skewers that are juicy, flavorful, and cooked to perfection. So fire up your grill and get ready to enjoy this tasty treat!