Barbecue Lamb Skewers
These delicious barbecue lamb skewers are
easy to make and beautifully colorful. These are great served as an appetizer -
plan for 1 or 2 skewers per person, and optionally provide a dipping sauce on
the side. Here's our recipe for barbecued lamb.
What You Need
- 1 lb of boneless leg of lamb, cut into 1.5" chunks
- 1 small to medium zucchini, cut into 1.5" chunks
- About 15 to 20 cherry tomatoes
- 3 tbsp olive oil
- 2 tbsp finely chopped fresh garlic
- 2 tbsp fresh lemon juice
1 tsp finely grated lemon zest
- 1 tsp finely chopped fresh ginger root
- 1 tsp dried rosemary
- Salt & pepper to taste
- (Optional) Toasted sesame seeds, as garnish
- BBQ skewers (if using wood or bamboo skewers, soak in water for at least an hour)
Preparing The Skewers
- Whisk together the oil, garlic, lemon juice & zest, ginger root, rosemary, salt & pepper.
- Alternately thread the lamb, the zucchini, and the tomato onto the bamboo skewers to make a pretty and
colorful display. The meat and veggies don't have to be in equal quantities ... we put more meat on each
skewer and use the veggies as a colorful accent.
- Put the skewers in a shallow dish and pour the marinade on top. Turn the skewers to make sure they're
- Let marinade in the refrigerator for 15 to 30 minutes.
- Preheat BBQ to medium-high.
- Grease the cooking grate.
- Place skewers on the barbecue and cook for 10-15 minutes, turning to grill each side,
until the lamb is done.
These barbecue lamb skewers should be served fresh and hot off the
grill. If you like, sprinkle with toasted sesame seeds when you take
them off the BBQ. They're great as an appetizer but can also pass as a
light meal, especially tasty when paired with some grilled flat bread. Browse
our site for more BBQ appetizer recipes.
This website offers tips on how to BBQ
as well as
some of our favorite barbecue recipes
. We barbecue with a charcoal grill
in an outdoor kamado-style cooker called The Big Green Egg
We love food and we love the grill, and hope you enjoy our recipes!