Garlic and Rosemary Infused Lamb Skewers
A fragrant Mediterranean twist using fresh rosemary needles and minced garlic for a deep savory flavor.
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Ingredients
- 2 pounds lamb shoulder, cut into 1-inch cubes
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 large red onion, cut into chunks(optional)
- 8 pieces wooden or metal skewers
Instructions
- 1
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, oregano, salt, and pepper.
- 2
Add the cubed lamb to the bowl and toss thoroughly to ensure every piece is coated in the marinade.
- 3
Cover the bowl and refrigerate for at least 1 hour, though 4 hours is ideal for the best flavor penetration.
- 4
If using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill.
- 5
Thread the marinated lamb onto the skewers, alternating with pieces of red onion if desired.
- 6
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
- 7
Grill the skewers for 8 to 10 minutes, turning occasionally, until the lamb is browned and reaches your desired level of doneness.
- 8
Remove from heat and let the meat rest for 5 minutes before serving with pita bread or tzatziki.
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