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    Home » Gluten-Free Recipes » All Gluten-Free Main Courses » Gluten-Free Main Courses with Protein » Rosemary Lamb Skewers

    Rosemary Lamb Skewers

    Jun 8, 2016 · by Valentina · 20 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Rosemary Lamb Skewers are absolutely bursting with Mediterranean flavors, and they're quick, easy and over-the-top delicious! Lamb and rosemary recipes are always a hit!Rosemary Lamb Skewers sprinkled with fresh white Feta cheese crumbles on a narrow what platter.

    Inspiration for Rosemary Lamb Skewers

    One day one of my sons came home from school one day and announced he told his history class that his Chef mom would make a bunch of food to represent Ancient Greece . . . .

    Um . . . . okay.  🙂

    What are foods of Ancient Greece, you ask?

    So when I set out to create a dish that would go with the Ancient Greek theme, to be honest, it was mostly about what I thought the kids would like, and what I knew to be Greek flavors. So yes, not very authentic.

    • The food of Ancient Greece was actually characterized by their frugality, reflecting their agricultural hardship.
    • The Ancient Greeks mostly consumed wheat, barley, olives, olive oil and a whole lot of wine.

    This only touches on it, but obviously wine was out of the question for my son's class, as was wheat and barley because he has Celiac Disease, so no gluten.  (Pretty sure this wasn't an issue for the Ancient Greeks -- at least that they knew.)

    With fresh rosemary sprigs everywhere, a white platter with Rosemary Lamb Skewers

    I remembered my friend Judy's amazing lamb we had at our Summertime Garden Party. It combined lamb, rosemary and garlic.

    Lamb and rosemary recipes are always delicious, so this was my starting point.

    Apparently, these Rosemary Lamb Skewers were a huge hit in class -- and at home!

    What to serve with Lamb Skewers

    • Colorful Citrus Carrot Salad
    • Cucumber Avocado Salad with Grapefruit
    • Roasted Garlic Basil Brown Rice
    • Spicy Eggplant Cakes with Lemon Yogurt Sauce

    I always love having new, super tasty recipes for grilling. Hopefully you do too.

    Enjoy!

    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!

    Rosemary Lamb Skewers

    Valentina K. Wein
    These Rosemary Lamb Skewers are absolutely bursting with flavor. They're quick, easy and over-the-top delicious!
    5 from 5 votes
    Print
    Prep Time 24 minutes mins
    Cook Time 6 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Greek
    Servings 4
    Calories 283 kcal

    Ingredients
     
     

    • 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

    Instructions
     

    • 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!

    NUTRITION

    Calories: 283kcal
    Keywords summer grilling, good for summer bbq, main courses with lamb
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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    Reader Interactions

    Comments

    1. Judy @My Well Seasoned Life

      June 08, 2016 at 8:38 pm

      These look amazing and I love the addition of olive and feta.

      Reply
      • valentina

        June 09, 2016 at 9:04 am

        Thank you, Judy. I was channeling you. 😉 xoxo

        Reply
    2. Feestzaal

      June 09, 2016 at 2:24 am

      5 stars
      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 ?

      Reply
      • valentina

        June 10, 2016 at 10:34 am

        Thanks so much! Yes, it's a fairly quick recipe to prepare and both my kids really enjoyed it! Yay!

        Reply
    3. Patricia@FreshFoodinaFlash

      June 09, 2016 at 7:41 am

      I'm salivating for these. Love the fact that this was your son's idea!

      Reply
      • valentina

        June 09, 2016 at 9:05 am

        Thanks so much, Patricia! I LOVE when my boys want to cook. 😀

        Reply
    4. sippitysup

      June 09, 2016 at 9:11 am

      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

      Reply
      • valentina

        June 10, 2016 at 10:23 am

        Love it, Greg. 🙂

        Reply
    5. Daniela Apostol

      June 10, 2016 at 12:23 am

      5 stars
      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!

      Reply
      • valentina

        June 10, 2016 at 10:24 am

        You'll just have to make your dad happy. 😉

        Reply
    6. Diana

      June 10, 2016 at 1:19 am

      5 stars
      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

      Reply
      • valentina

        June 10, 2016 at 10:31 am

        You are so right, rosemary can make a whole house smell wonderful! 🙂

        Reply
    7. Elizabeth

      June 10, 2016 at 1:25 am

      5 stars
      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!

      Reply
      • valentina

        June 10, 2016 at 10:31 am

        Thanks so much, Elizabeth! Hope you try and love them!

        Reply
    8. David

      June 10, 2016 at 7:44 am

      I love the addition of the olives! That was one of those, "why didn't I think of that?" moments! Have a great weekend!

      Reply
      • valentina

        June 10, 2016 at 10:33 am

        I have those moments all day long. 😉 Thanks, David. You have a great weekend, too! 🙂

        Reply
    9. Docmike5

      May 19, 2021 at 5:27 pm

      5 stars
      Very good way to prepare lamb.

      Reply
      • valentina

        June 18, 2021 at 7:28 pm

        Thanks so much. Enjoy! 🙂 ~Valentina

        Reply
    10. mimi rippee

      June 14, 2021 at 1:38 pm

      Oh I wish my husband ate lamb. These look so good, and I love that they're chunks of lamb, and not minced lamb, although those are good, too!

      Reply
      • valentina

        June 18, 2021 at 7:29 pm

        I like the minced too, Mimi. Well if your husband doesn't want his, more for you. 😉 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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