Savory Lamb Skewers with Rosemary Lemon Glaze

Succulent lamb skewers, marinated with fragrant Italian herbs and spices, are grilled to perfection. The zesty rosemary lemon glaze adds a tangy twist, while the bonus chili yogurt dipping sauce provides a creamy and spicy accompaniment.

Lamb Skewers

  • 800 grams (about 1.8 pounds) lamb leg or shoulder, cut into 1-inch cubes
  • 3-4 sprigs fresh rosemary, leaves finely chopped (keep some whole sprigs for skewers if desired)
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon red chili flakes (adjust to taste)
  • Parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1 teaspoon coarse sea salt
  • 2 tablespoons extra-virgin olive oil
  • Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)


  • 1/4 cup extra-virgin olive oil
  • Juice of 2 lemons
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon finely chopped fresh rosemary
  • 1 clove garlic, minced
  • Salt and pepper to taste

Glaze Instructions

  1. In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup, rosemary, and minced garlic.
  2. Season with salt and pepper.
  3. Brush this glaze onto the lamb skewers during the last few minutes of grilling. Reserve some for serving.
  1. In a large mixing bowl, add the finely chopped rosemary, parsley, minced garlic, lemon zest, lemon juice, red chili flakes, dried oregano, black pepper, sea salt, and olive oil. Add lamb cubes.
  2. Using your hands or a spoon, mix well until the lamb cubes are thoroughly coated with the marinade.
  3. Cover the bowl with plastic wrap or a lid and let it marinate for at least 2 hours, preferably overnight, in the refrigerator. This will allow the flavors to penetrate the meat.
  • If using wooden skewers, remember to soak them in water for at least 30 minutes before skewering to prevent them from burning.
  • Take the lamb cubes out of the refrigerator and let them come to room temperature for about 20 minutes.
  • Thread the lamb cubes onto the skewers. If desired, you can intersperse with whole rosemary sprigs for added flavor and visual appeal.
  1. Preheat your grill to a medium-high heat. If using a charcoal grill, allow the coals to burn until they are covered with a thin layer of white ash.
  2. Clean the grill grates with a grill brush to remove any leftover debris.
  3. Optionally, you can lightly oil the grates using a cloth or paper towel dipped in oil. This helps prevent sticking.
  4. Once the grill is hot, place the skewers on the grill. Avoid overcrowding to ensure even cooking.
  5. Grill the skewers for about 2-3 minutes on each side or until they reach your desired level of doneness. The lamb should have a slightly charred exterior and remain juicy inside.
  6. Turn occasionally for even cooking, and baste with the glaze (recipe provided below) during the last few minutes of grilling.
  1. Prepare your brazier for cooking by lighting the charcoal and letting it burn until white-hot and covered with a thin layer of ash.
  2. Place the skewers over the hot coals, ensuring they’re not directly over open flames to prevent flare-ups.
  3. Cook the skewers for 2-3 minutes on each side or until they reach your desired level of doneness. This can vary depending on the heat of your coals and the thickness of your meat, but aim for a slightly charred exterior and a juicy center.
  4. As the skewers cook, you can occasionally baste them with any leftover marinade to keep them moist and flavorful.

  • Once cooked to your liking, remove the skewers from the brazier and let them rest for a few minutes.
  • Serve with a drizzle of olive oil and a sprinkle of fresh chopped rosemary and sea salt.

The combination of the zesty glaze and the cool, spicy dipping sauce will elevate the flavors of your lamb skewers, making them even more delicious.


  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 small clove garlic, minced
  • 1 teaspoon red chili flakes (adjust to taste)
  • 1 tablespoon finely chopped fresh mint
  • Salt to taste
  • Freshly ground black pepper for garnish, optional


  • In a bowl, mix the Greek yogurt, lemon juice, olive oil, minced garlic, red chili flakes, and fresh mint.
  • Season with salt according to taste.
  • Chill the sauce in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld.
  • Serve alongside the grilled lamb skewers as a cooling dip.

Optional side dishes include a fresh Mediterranean salad, grilled vegetables, or some crusty Italian bread.

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