Lamb skewers or lamb in general was never a regular meal in our families. If it was on the table it was mostly during the festive season where it would be a whole leg or shoulder and hours and hours of work went into cooking the meat without any special equipment.
You can prepare this recipe partially in advance and it will be quick to finish for dinner.
We use marrow in this recipe; we haven’t seen them much in Europe, but you can substitute with courgettes as they come from the same family. In reality marrows are fruit but mostly used as vegetables.
It is not essential, but when serving this dish, we recommend our homemade tzatziki, so you’ll add a refreshing Greek flavour.
Lamb skewers with rosemary-garlic and grilled marrow
- 400 gr lean lamb cubes
- 2 tbsp olive oil
- 2 pcs garlic cloves chopped
- 3 pcs rosemary sprigs chopped
- ¼ pc lemon confit chopped
- 1 pc small onion
- 1 pc small yellow pepper
- 1 pc red small pepper
- 2 pcs marrows
- Soak bamboo skewers in cold water for 20 minutes. This will avoid them burning during grilling.
- Cut the onion and peppers into the same size as the lamb cubes, then combine with the lamb, oil, rosemary, garlic and lemon confit. Set aside for 20 minutes.
- Turn on the grill in the oven to high heat. Drizzle olive oil over the marrow and season with freshly cracked pepper then cook for 10-15 minutes.
- Thread the meat and vegetables alternatively on the bamboo sticks.
- Grill the lamb skewers for 2-3 minutes on each side.
- Serve with tzatziki on the side to add a refreshing Mediterranean flavour.
- Use the leg, loin or shoulder for the lamb cubes.
- Do not overcook the skewers otherwise the meat will be dry.