Grilled Rosemary Lamb Kalamata Kebabs Recipe

These lamb kebabs are absolutely packed with flavor and are a fantastic new grilling recipe for the summer.  They’re quick, easy and over-the-top delicious!Rosemary Lamb Olive Kebabs -- These lamb kebabs are absolutely packed with flavor and are a fantastic new grilling recipe for the summer. They're quick, easy and over-the-top delicious!I get all sorts of cooking requests from my boys. Sometimes it’s as boring (no offense!), as buttered toast or cheese and crackers — but, other times it’s quite interesting.  My younger son once helped me create a recipe he’d concocted in him mind for Bacon-Waffle Deviled Eggs. And THE Breakfast Taco was my older son’s idea.

So last week my 12-year-old came home from school one day and announced he told his history group that his chef mom would make a bunch of food to represent Ancient Greece . . . .

Um . . . . okay.  🙂 Rosemary Lamb Olive Kebabs -- These lamb kebabs are absolutely packed with flavor and are a fantastic new grilling recipe for the summer. They're quick, easy and over-the-top delicious!My son’s group came up with what I was to make and I happily agreed.  The lamb kebabs were the biggest hit in class — and at home!  I immediately remembered my friend Judy’s amazing lamb we had at our Summertime Garden Party, and tried to do something similar, but with the addition of the olives and Feta.

With summer pretty much here, I’m so excited to have a new, super tasty recipe to hit the grill!  Hope you are too.

5.0 from 4 reviews
Grilled Rosemary Lamb Kalamata Kebabs Recipe
 
Prep time
Total time
 
Serves: 4
Ingredients
  • 8 strong (approximately 6-inch long) rosemary sprigs
  • 1 tablespoon olive oil, plus a bit more for the grill if necessary
  • 1-pound boneless leg of lamb, cut into approximately 32 bite-sized pieces
  • 1 tablespoon minced garlic
  • approximately 32 pitted Kalamata olives
  • sea salt and freshly ground black pepper
  • 1 tablespoon crumbled Feta cheese
Instructions
  1. Rinse and dry the rosemary. Then remove all but the top 1-inch or so of leaves from each sprig. Finely chop about half of the removed leaves -- you need 2 teaspoons of it. Set the 8 cleaned sprigs, and 2 teaspoons of finely chopped rosemary aside.
  2. Add the olive oil, garlic and 2 teaspoons of finely chopped rosemary to a medium-sized mixing bowl. Add the pieces of lamb and mix to coat it well with everything.
  3. Now begin adding the lamb and olives to the cleaned rosemary sprigs. Add 4 pieces of lamb, alternating with 4 olives on each one.
  4. Preheat a stove-top or outdoor grill and season both sides of the kebabs with salt and pepper.
  5. Once the grill is very hot, add the kebabs -- with a bit more olive oil if necessary. You should hear a sizzling sound when they hit the grill -- if you don't, it's not hot enough yet. Grill each side for about 3 minutes or so, just until the lamb is cooked through. (It's best with it's still a bit pink in the center.)
  6. Arrange the kebabs on a platter, or individual serving plates, and sprinkle them with the Feta while they're still hot.
  7. Serve and enjoy!

 

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Comments

  1. says

    Wow !! Amazing Kebabs recipe. Thanks Valentina for sharing this recipe. And it’s a less time consuming recipe. I will definitely prepare for my kids. Keep posting 😄

  2. says

    Ah, ancient Greece. I was fascinated with the era when I was a lad. Imagine how excited I could get about history if I’d have had lamb too! GREG

  3. says

    My father loves lamb, but since mum is not very keen on it (and she’s in charge of cooking, as it happens), he rarely gets to enjoy it.That’s definitely something he would be crazy about. Flavourful, meaty, perfect!

  4. says

    I’ve tried this before using rosemary stems for kebabs, and the whole kitchen smelled like heaven! As the rosemary is very fragrant and gives a lovely flavour too

  5. says

    I love the sound of these! We eat a lot of lamb in this house and there’s always kalamata olives and feta in the fridge. I must make these for our next BBQ!

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