Mint and Parsley Crusted Lamb Skewers
Fresh herb-heavy marinade featuring flat-leaf parsley and garden mint for a refreshing summer dish.
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Ingredients
- 2 pounds Lamb shoulder, cut into 1-inch cubes
- 1/2 cup Fresh flat-leaf parsley, finely chopped
- 1/4 cup Fresh garden mint, finely chopped
- 1/3 cup Extra virgin olive oil
- 4 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 1 teaspoon Dried oregano
- 1 teaspoon Sea salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Red pepper flakes(optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
- 2
Stir in the finely chopped parsley and mint until the marinade is well combined.
- 3
Add the cubed lamb to the bowl and toss thoroughly to ensure every piece is coated in the herb mixture.
- 4
Cover the bowl and refrigerate for at least 2 hours, though overnight is best for the deepest flavor.
- 5
If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
- 6
Thread the marinated lamb pieces onto the skewers, leaving a tiny bit of space between each piece for even cooking.
- 7
Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
- 8
Grill the skewers for 3-4 minutes per side, or until a nice herb crust forms and the lamb reaches your desired level of doneness.
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