Grilled Lamb Skewers with Sweet Pickles

Chef Katie Button marinates cubed lamb shoulder in a combination of herbs, spices, chiles and garlic overnight so it develops amazing flavor on the grill.

  • Total Time:
  • Servings: 6
  • Time(Other): plus 24 hr marinating
KEY: Summer, Grilling/Barbecuing, Barbecue/Cookout

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  • 1/4 cup cilantro leaves
  • 1/4 cup parsley leaves
  • 3 garlic cloves
  • 3 bay leaves
  • 2 chiles de árbol
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons sweet pimentón
  • 1 tablespoon plus 1 teaspoon garam masala
  • 1 tablespoon plus 1 teaspoon dried thyme
  • 2 teaspoons kosher salt, plus more for seasoning
  • 1 1/2 teaspoons pepper
  • 1 cup canola oil, plus more for the grate
  • 2 pounds trimmed lamb shoulder, cut into 1 1/2-inch cubes
  • 1 hothouse cucumber, thinly sliced on a mandoline
  • 1/2 medium sweet onion, very thinly sliced on a mandoline (1 cup)
  • 1/2 cup sugar
  • 2 teaspoons kosher salt
  • 3/4 cup sherry vinegar
  • 16 wooden skewers, soaked for 2 hours

How to make this recipe

  1. Marinate the lamb In a blender, combine all of the ingredients except the lamb and puree until smooth. Transfer to a large bowl or resealable plastic bag, add 
the lamb and turn to coat. Marinate in the refrigerator for 18 to 24 hours.
  2. Meanwhile, make the pickles In a large bowl, toss the cucumber and onion. In a medium saucepan, combine the sugar and salt with 3/4 cup of water and bring to a simmer, stirring to dissolve the sugar and salt. Remove the pan from the heat and stir in the vinegar; let cool slightly. Pour the warm brine over the cucumber and onion and let cool to room temperature, then refrigerate overnight.
  3. Light a grill and oil the grate. Remove the lamb from the marinade and thread onto the skewers; season lightly with salt. Grill, turning, until lightly charred and medium within, 6 to 7 minutes total. Transfer the lamb to a platter and serve with the pickles.

Make Ahead

The pickles can be drained and refrigerated for 3 days.

Suggested Pairing

Pair this lamb dish with a cherry-inflected, medium-bodied red Rioja.

Contributed By Published July 2014

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1035880 recipes/grilled-lamb-skewers-sweet-pickles 2015-06-15 Katie Button summer|6|grilling-barbecuing|barbecue-cookout july-2014 recipes,grilled-lamb-skewers-sweet-pickles 1035880