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Ingredients
Scale
- 1 boneless leg of lamb
- 6 cloves garlic
- 1 lemon, zest and juice
- 1 tablespoon oregano
- 1 tablespoon basil
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 2 teaspoons black pepper, fresh ground
- 1 cup olive oil
Instructions
- Trim excess fat, silver skin, and bone from the lamb, then cut it into uniform pieces, roughly 1”-1.5” cubes.
- Mix together the lemon zest, lemon juice, diced garlic, dry ingredients, and olive oil. Add lamb pieces and coat well. Marinate in the refrigerator, ideally for 30-45 minutes or up to 24 hours in a zip-top bag.
- Thread marinated lamb pieces onto skewers, keeping pieces of similar size together.
- Preheat the grill to medium-high. Grill skewers, turning them regularly until browned all around and the internal temperature reaches 130F for medium doneness.
- Allow the lamb to rest for 5-7 minutes off the grill before serving. Serve on skewers or remove from skewers as desired.
Notes
Marinating the lamb longer enhances the flavor, so consider preparing it a day ahead.
For extra flavor, add bell peppers or onions to the skewers.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Main Dishes
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 skewer
- Calories: 500
- Sugar: 0g
- Sodium: 1200mg
- Fat: 36g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 44g
- Cholesterol: 120mg