📝 About This Recipe
Transport your senses to the vibrant markets of the Maghreb with these succulent lamb brochettes, marinated in a fragrant blend of cumin, coriander, and fresh herbs. The secret lies in using premium leg of lamb, which remains tender and juicy over the high heat of a charcoal flame. These skewers offer a perfect balance of smoky char, zesty citrus, and a subtle warmth that defines authentic Mediterranean grilling.
🥗 Ingredients
The Meat
- 2 pounds Leg of Lamb (boneless, trimmed of excess fat and cut into 1.5-inch cubes)
Aromatic Marinade
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 4 cloves Garlic (minced into a paste)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Ground Cumin (toasted)
- 1 teaspoon Ground Coriander
- 1 teaspoon Smoked Paprika (pimentón)
- 1 tablespoon Fresh Oregano (finely chopped)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Skewers
- 1 large Red Onion (cut into 1-inch petals)
- 1 large Red Bell Pepper (cut into 1-inch squares)
- 1 medium Zucchini (cut into half-moons)
Finishing Glaze & Garnish
- 1 tablespoon Honey (warmed)
- 1 teaspoon Harissa Paste (for a mild kick)
- 1/4 cup Fresh Mint (torn leaves)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Prepare the lamb by cutting it into uniform 1.5-inch cubes. Uniformity is key to ensuring all pieces cook at the same rate.
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2
In a large glass bowl, whisk together the olive oil, minced garlic, lemon juice, cumin, coriander, smoked paprika, chopped oregano, salt, and pepper to create the marinade.
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3
Add the lamb cubes to the bowl and toss thoroughly, ensuring every piece of meat is well-coated. Cover with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for maximum flavor penetration.
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4
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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5
Prepare your grill for medium-high heat (about 400°F/200°C). If using charcoal, wait until the coals are covered with a thin layer of grey ash.
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6
Thread the marinated lamb onto the skewers, alternating with pieces of red onion, bell pepper, and zucchini. Do not crowd the pieces too tightly; leave a tiny bit of space so the heat can circulate.
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7
In a small ramekin, mix the warmed honey and harissa paste together to create the finishing glaze.
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8
Lightly oil the grill grates. Place the brochettes on the grill and sear for 3-4 minutes without moving them to develop a nice crust.
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9
Rotate the skewers 90 degrees and grill for another 3 minutes. Continue rotating until all sides are browned and the lamb reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
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10
During the last 2 minutes of cooking, lightly brush the lamb with the harissa-honey glaze.
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11
Remove the brochettes from the grill and transfer them to a warm platter. Tent loosely with foil and let them rest for 5 minutes to allow the juices to redistribute.
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12
Garnish with fresh mint leaves and serve immediately with extra lemon wedges on the side.
💡 Chef's Tips
Don't skip the resting period; it's essential for a juicy result. If you don't have leg of lamb, lamb shoulder is a great substitute, though it may require a slightly longer marinade to tenderize. Avoid using extra-lean lamb; a little bit of fat marbling provides the best flavor and prevents the meat from drying out. Ensure your grill is truly hot before adding the meat to get those professional-looking char marks. For an extra layer of flavor, throw a few sprigs of rosemary directly onto the coals while grilling.
🍽️ Serving Suggestions
Serve alongside a fluffy mound of saffron-infused basmati rice. Pair with a chilled glass of Rosé or a light-bodied Pinot Noir. Accompany with a side of cooling Tzatziki or a cucumber-yogurt dip. Warm pita bread or naan is perfect for sliding the meat off the skewers and catching the juices. A simple Greek salad with feta and kalamata olives balances the richness of the lamb.