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Home » All Recipes & Inspiration » Grilled Lamb Skewers

Grilled Lamb Skewers

Published: Jun 14, 2023 by Genevieve Morrison · This post may contain affiliate links

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Lamb skewers on a rustic platter.

These easy, grilled lamb skewers are marinated in fresh herbs, garlic, and smoked paprika! Served with a side of Greek tzatziki and grilled in just 10 minutes, this tender, perfectly seared lamb recipe makes an elegant dinner party main course or simple Sunday family meal!

Lamb skewers with rosemary tops on a rustic platter.
Contents hide
1 Ingredient Notes
2 How to Make This Recipe Step-by-Step
3 Recipe Notes
4 A Few Tasty Recipes to Pair With These Skewers

Easy Grilled Lamb Skewers

I made these skewers for a garden dinner party with friends, and they were such a hit! I made the simple marinade the night before and let the lamb cubes luxuriate in it for a full 24 hours. Before the dinner party, I just popped the lamb on the skewers, covered them with cellophane, and passed them over to my grill-master husband when it was time for dinner.

I also thought it would be special to serve them with a lovely side of refreshing tzatziki! It’s a Greek yogurt dip made with cucumber, fresh dill, garlic, and lemon. So simple to make and a perfect complement to lamb! Just serve it with a spoon and folks can smother the skewers to their taste.

A bowl of tzatziki beside lamb skewers on a rustic platter.

These skewers and tzatziki were the main course, and I served them with creamy Tuscan pasta, a gorgeous summer corn salad that was so bright it looked like candy, and crispy lemon asparagus! With a little fresh bread and herbed butter, this was a perfect lamb dinner to kick off Summer in our garden!

Ingredient Notes

7 ingredients on a table with labels describing what they are.

thyme, rosemary & oregano – Unless the stems are woody on the rosemary, or the stems just don’t look very nice on the oregano, you won’t need to remove the leaves before placing them in the food processor. The thyme also doesn’t need to be removed from its stems, either, as long as your food processor has a fine mince or “purée” setting that will really chop everything to teeny, tiny bits.

lamb – I used lamb leg that had already been cut into cubes, but I cut them even smaller to 2”x2” which I find is a nice size for skewers. If you’re not sure where to find lamb leg cubes, I found mine on Fresh Direct.

garlic – You really can’t overdo the garlic here. The recipe calls for 15 cloves, but if you wantonly ignore suggested garlic amounts when you make other people’s recipes (like I do) by all means, use more if you want to turn the flavor up even higher.

smoked paprika – If you don’t have smoked paprika, you can also substitute with chili powder, cumin, or even Old Bay seasoning. And if you’d like to spice it up, feel free to add a good sprinkle of cayenne pepper too!

How to Make This Recipe Step-by-Step

A collage of 4 numbered images showing how to prep ingredients for lamb skewers.

1. In a food processor add 15 peeled garlic cloves, 2 tbsp. rosemary, 2 tbsp. thyme and 2 tbsp. oregano (this is about ½ ounces of stems, each). Process until garlic and herbs are very well minced. 

2. Combine minced herbs and garlic with ½ cup olive oil, ½ tsp. smoked paprika, ½ tsp. onion powder, ¼ tsp. salt and ¼ tsp. fresh pepper. Set aside.

3. Slice 3 pounds of lamb into 2”x2” cubes (if they aren’t already cubed in that size).

4. In a large mixing bowl, coat lamb in marinade. Cover with cellophane and let it sit for at least 4 hours. I like to let it set for a full 24 for maximum flavor.

2 numbered images showing how to grill lamb skewers.

5. Remove lamb and place cubes on skewers (if wooden, make sure they’ve soaked in water for 30 minutes). Don’t worry if the olive oil has solidified a bit, it will melt and help to crisp up the lamb once placed on the grill.

6. Heat grill to medium-high. If you prefer medium-rare, grill for 5-7 minutes until internal temperate reaches 130 F. For medium, 8-10 minutes until internal temperature reaches 140 F., and for well done, 12-15 minutes until internal temperature reaches 155 F. 

Recipe Notes

To check the internal temperature of your lamb, use a meat thermometer like this one. It takes all the guesswork out of grilling to perfection.

If you want to reheat the lamb skewers, cover them with foil and bake at 400 F. for 10-15 minutes. 

You can marinate the lamb for up to 48 hours if you wish, but no less than 4 hours to get a nice flavor.

The size of your lamb cubes will really affect grill time, so if your cubes are larger or smaller than 2”x2”, you’ll just have to more closely monitor the internal temperature of your lamb as it grills.

I highly suggest serving these skewers with a side of tzatziki! Especially if you add cayenne pepper to make them spicier! 

A bowl of tzatziki, drizzled with olive oil, on a lace table cloth beside vegetables.

For more inspiration, subscribe to my newsletter, follow me on Instagram, on Pinterest, tiktok and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A Few Tasty Recipes to Pair With These Skewers

  • Creamy Chickpea Salad with Dill
  • Lemon Orzo
  • Spring Fennel Salad
  • Farro with Pesto and Zucchini
A book cover with a title that says “Elegant Appetizers,” beside a title that says “Don’t forget your free ebook! Subscribe.”
Lamb skewers with rosemary tops on a rustic platter.

Grilled Lamb Skewers

Served with a side of Greek tzatziki and grilled in just 10 minutes, this tender, perfectly seared lamb recipe makes an elegant dinner party main course, or simple Sunday family meal!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Greek
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 10 minutes
Marinating: 4 hours
Total Time: 4 hours 25 minutes
Servings: 8 skewers
Calories: 286kcal
Author: Genevieve Morrison

Equipment

  • 1 food processor
  • 1 large mixing bowl
  • 1 small mixing bowl
  • 1 cutting board & sharp knife
  • 8 wooden skewers

Ingredients

  • 3 pounds lamb leg – 2×2-inch cubes
  • 15 garlic cloves – peeled
  • 2 tbsp. fresh rosemary – about ½ ounces of stems
  • 2 tbsp. fresh thyme – about ½ ounces of stems
  • 2 tbsp. fresh oregano – about ½ ounces of stems
  • ½ cup olive oil
  • ½ tsp. smoked paprika
  • ½ tsp. onion powder
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 cup tzatziki (optional)

Instructions

  • In a food processor add 15 peeled garlic cloves, 2 tbsp. rosemary, 2 tbsp. thyme and 2 tbsp. oregano (this is about ½ ounces of stems, each). Process until garlic and herbs are very well minced. 
  • Combine minced herbs and garlic with ½ cup olive oil, ½ tsp. smoked paprika, ½ tsp. onion powder, ¼ tsp. salt and ¼ tsp. fresh pepper. Set aside.
  • Slice 3 pounds of lamb into 2×2-inch cubes (if they aren’t already cubed in that size).
  • In a large mixing bowl, coat lamb in marinade. Cover with cellophane and let it sit for at least 4 hours. I like to let it set for a full 24 for maximum flavor.
  • Remove lamb and place cubes on skewers (if wooden, make sure they've soaked in water for 30 minutes). Don’t worry if the olive oil has solidified a bit, it will melt and help to crisp up the lamb once placed on the grill.
  • Heat grill to medium-high. If you prefer medium-rare, grill for 5-7 minutes until internal temperate reaches 130 F. For medium, 8-10 minutes until internal temperature reaches 140 F., and for well done, 12-15 minutes until internal temperature reaches 155 F. 

Notes

You can marinate the lamb for up to 48 hours if you wish, but no less than 4 hours to get a nice flavor.
The size of your lamb cubes will really affect grill time, so if your cubes are larger or smaller than 2”x2”, you’ll just have to more closely monitor the internal temperature of your lamb as it grills.
I highly suggest serving these skewers with a side of tzatziki! Especially if you add cayenne pepper to make them spicier! 
If you want to reheat the lamb skewers, cover them with foil and bake at 400 F. for 10-15 minutes. 

Nutrition

Serving: 1skewer | Calories: 286kcal | Carbohydrates: 7g | Protein: 23g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 69mg | Sodium: 130mg | Potassium: 438mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 500IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 4mg
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My name is Genevieve, and I'm just trying to be a little fancier today than I was yesterday. Sharing recipes for the creative host or hostess that are simple, elegant and colorful too!

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