Grilled Lamb Skewers

Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: Overnight
4 servings

Serving lamb, especially when prepared on the grill, is the epitome of Spanish hospitality. This summer take your backyard grilling up several notches with these lamb skewers! A savory marinade adds layers of flavor and allows your meat and veggies to cook to perfection. Add a few skewers to a summer salad, enjoy as a main entrée or pass bites at your next gathering. For the ultimate taste bud experience, pour a glass of Ribera del Duero—its dark fruit and smoky flavors will complement the marinade’s warm spices.

1 cup red wine
1 cup extra virgin olive oil
1 cup water
2 garlic cloves, thinly sliced
1 bay leaf
1 Tbs. cumin seeds
1 Tbs. ground sweet paprika
1 tsp. ground smoked paprika
1 tsp. dried oregano
½ tsp. kosher salt
½ tsp. freshly ground black pepper, to taste
1 ¼ lbs. lamb loin, cut into 1-inch cubes
2 bell peppers, seeded and cut in 1-inch pieces
1 small onion, cut in 1-inch pieces

  1. In large bowl combine wine, olive oil, water, garlic, bay leaf, cumin seeds, smoked & sweet paprika, oregano, kosher salt and pepper. Stir until blended.
  2. Add lamb cubes, cover with plastic wrap and marinate in refrigerator overnight. The longer the meat marinates, the more tender it will be.
  3. If using wooden skewers, soak them in water at least 30 minutes before using.
  4. Preheat grill for direct heat grilling.
  5. Alternately skewer lamb cubes, bell peppers and onions. Brush with marinating liquid before grilling. Discard any remaining marinating liquid.
  6. Grill skewers, turning several times, until lamb is cooked through and vegetables are tender, about 10 minutes.
  7. Season with additional kosher salt and freshly ground black pepper, if desired.

Recipe adapted from Spanish Recipes by Nuria.

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