Best 2 Grilled Skewered Lamb Recipes

**Grilled Skewered Lamb: A Succulent and Flavorful Journey**

Prepare to embark on a culinary adventure with grilled skewered lamb, a delectable dish that tantalizes the taste buds with its smoky aroma and juicy tenderness. This exceptional recipe collection offers a symphony of flavors, from the classic and timeless to the innovative and exotic. Discover the art of creating succulent lamb skewers, marinated in a symphony of herbs, spices, and zesty citrus, grilled to perfection and infused with a kiss of char. Indulge in a variety of accompaniments, ranging from refreshing tzatziki sauce to vibrant chimichurri, each adding a unique dimension to the lamb's savory profile. Whether you prefer the simplicity of traditional Greek souvlaki or the vibrant fusion of Asian-inspired satay, this article has a recipe to satisfy every palate.

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 the right cut of lamb: A good choice for grilling is a boneless leg of lamb, which is tender and flavorful. You can also use lamb chops or steaks.
Marinate the lamb: Marinating the lamb in a mixture of olive oil, herbs, and spices will help to tenderize it and add flavor. You can marinate the lamb for as little as 30 minutes or up to overnight.
Skewer the lamb: Cut the lamb into 1-inch cubes and skewer them onto metal or wooden skewers. You can also alternate the lamb with vegetables such as onions, peppers, or tomatoes.
Grill the lamb: Preheat your grill to medium-high heat. Cook the lamb skewers for 8-10 minutes, turning them occasionally, until they are cooked through.
Let the lamb rest: Once the lamb is cooked, let it rest for a few minutes before serving. This will help the juices to redistribute and make the lamb more tender.

Conclusion:

Grilled skewered lamb is a delicious and easy-to-make dish that is perfect for a summer cookout. By following these tips, you can make sure that your lamb skewers are cooked to perfection and full of flavor. Serve the lamb skewers with your favorite sides, such as rice, salad, or grilled vegetables.