Rosemary Lamb Skewers
These Rosemary Lamb Skewers are absolutely bursting with flavor. They're quick, easy and over-the-top delicious!
Prep Time24 minutes mins
Cook Time6 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Greek
Keyword: summer grilling, good for summer bbq, main courses with lamb
Servings: 4
Calories: 283kcal
- 8 (approximately 6-inch long) thick 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 garlic, minced
- approximately 32 Kalamata olives, pitted
- sea salt and freshly ground black pepper
- 1 tablespoon Feta cheese, crumbled
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.
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.
Now begin adding the lamb and olives to the cleaned rosemary sprigs. Add 4 pieces of lamb, alternating with 4 olives on each one.
Preheat a stove-top or outdoor grill and season both sides of the kebabs with salt and pepper.
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 when it's still a bit pink in the center.)
Arrange the kebabs on a platter, or individual serving plates, and sprinkle them with the Feta while they're still hot.
Serve and enjoy!
Calories: 283kcal