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!
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.)
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.
Rosemary Lamb Skewers
- 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!