Grilled lamb skewers recipe

The Grilled Recipes kitchen invites you to try Grilled lamb skewers Recipe. Enjoy the best of grilled recipes and learn how to make Grilled lamb skewers.

Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with this tasty recipe.

Preparation Time 30 minutes
Cooking Time 10 minutes
Makes 20

You'll need 10 x 25cm bamboo skewers soaked in water for 30 minutes.


1 small onion
2 tsp ground allspice
2 tbs olive oil
1kg lamb backstraps, trimmed, cut into 3cm cubes
10 eschalots, peeled
Flat-leaf parsley, hummus (see related recipe) and flat bread, to serve


1. To make marinade, grate onion. Drain in a sieve over a bowl, pressing down with the back of a spoon to remove juices. Discard solids. Add allspice, oil and 1 tsp salt to onion juices, and whisk to combine. Add lamb and toss to coat. Refrigerate for 30 minutes.

2. Meanwhile, blanch eschalots in a pan of boiling water for 2 minutes or until softened. Drain and set aside.

3. Thread 4 pieces of lamb and an eschalot onto each skewer, varying the position of eschalots each time.
4. Preheat a chargrill pan over high heat. Working in 2 batches, cook skewers, turning, for 4 minutes for medium-rare or until cooked to your liking. Transfer to a platter and cover loosely with foil. Rest for 3 minutes.
5. Scatter with parsley and serve with hummus and flat bread.

Allow an extra 30 minutes to marinate lamb.

MasterChef - February 2011, Page 73
Recipe by Kamal Mouzawak

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Grilled lamb with eggplant and spinach salad
Barbecued butterflied lamb  

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