Tangy Lamb Kebabs

Charred-rare Lamb kebabs are a succulent treat! These citrus rich skewers were quick and easy and served with a zesty Chimichurri topping.


  • For marinade:
  • 1/2 C red wine
  • 1 lemon, juice and zest
  • 2 T olive oil
  • 5 cloves garlic, minced
  • 1/2 large shallot, minced
  • 2 t salt
  • 1 T fresh black pepper
  • For Chimichurri:
  • 2 T olive oil
  • 1/2 lemon, juice and zest
  • 1 T fresh dill
  • 1 T fresh mint
  • 1 T fresh chives
  • 1 T fresh flat leaf parsley
  • 1/2 shallot
  • 1 clove garlic
  • 1/2 t salt


  1. Marinate lamb pieces for at least 30 minutes and as long as 4 hours.
  2. Set grill up to cook on LOW open flame setting.
  3. Slide lamb pieces onto skewers and place in the center of the grill to cook for 5-6 minutes each side, basting with marinade liquid once per side, or until char has formed and all translucency has cooked away. Monitor the skewers closely so as not to over cook. Lamb should be medium rare in the center.
  4. Let rest 8 minutes while preparing Chimichurri.
  5. In a food processor, combine Chimichurri ingredients. Top skewers for presentation and serve extra alongside.

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