These Spiced Lamb Kebabs with Mint Chimichurri are the perfect Easter feast. These kebabs are made with juicy lamb that’s skewered and grilled to tender perfection. Then we finished them off with a fresh and tangy mint chimichurri. This easy holiday meal is ready to serve 6 with just 20 minutes of prep!
Post sponsored by Cowboy Charcoal
Why You’ll Love Spiced Lamb Kebabs With Mint Chimichurri
This lamb kebab recipe with mint chimichurri is the perfect dinner switch up. Lamb meat is the perfect protein for any special occasion, because it’s not a type of meat people usually spring for. You could even make it into an annual Easter tradition!
Now, grab your instant-read thermometer and let’s get to cooking.
Spiced Lamb Kebabs with Mint Chimichurri Ingredients
The first thing you’ll need for this easy recipe is 2 boneless legs of lamb cubed. You also need ground cumin, kosher salt, black pepper, cayenne powder, red chili flakes, caraway seed, soy sauce, white onion, white wine, minced garlic, lemon juice, and vegetable oil for the lamb marinade.
We’ll top it off by making some mint chimichurri out of fresh parsley, red wine vinegar, mint leaves, garlic, red chili flakes, black pepper, kosher salt, and some good olive oil.
For the best results, you’ll need a meat thermometer to ensure your tender meat is fully cooked. Now that you know about everything you need to make this delicious recipe, we can start to crank up the heat!
How to Make Lamb Kebabs With Mint Chimichurri
Prep the Lamb
First things first…the key to good kebabs: the marinade! In a large bowl or bag, mix together the marinade ingredients– cumin, salt, pepper, cayenne pepper, red chili flakes, caraway seed, soy sauce, white onion, white wine, minced garlic, lemon juice, and canola oil.
Next, cut the two boneless legs of lamb into 2-inch cubes. Add the cubed meat into the bowl or bag with the marinade. Then seal or cover it and place in the fridge to marinate for a minimum of four hours, but ideally overnight. Remember, the longer the lamb chunks marinate, the better the texture and flavor of the Spiced Lamb Kebabs with Mint Chimichurri!
How to Build a Three Zone Fire for Spiced Lamb Kebabs
Start by lighting your lump charcoal in a charcoal chimney. While it heats, make sure your grill area is cleaned out from previous grilling sessions and any ash is removed.
When the charcoal is heated, and about 70% ashed over (about 15 minutes for a full chimney), pour half of the coals on one side of the grill, and then the other half to the opposite side, leaving the middle without any coals.
This allows the heat to circulate around the cubed lamb without sitting directly under it. There are some big benefits to this cooking style because 1) it helps to avoid flare-ups and 2) burning the outside of the lamb before the center is fully cooked.Allow the 3 zone fire to heat for 5 more minutes before adding your lamb skewers. Since Cowboy Lump Charcoal burns for a long time, one full chimney of coals should hold heat long enough to cook your lamb through.
Make the Mint Chimichurri
I usually make the mint chimichurri for the spiced lamb kebabs while I wait for the grill to preheat. Because the more time I save, the sooner I get to eat. You get it.
Anyway, to make the chimichurri, mix together fresh, chopped parsley, red wine vinegar, chopped mint leaves, minced garlic, red chili flakes, black pepper, kosher salt, and olive oil. Add as much or as little olive oil to the sauce as you like to reach your desired consistency.
Next, set the chimichurri bowl aside and get ready to grill some lamb!
For more with chimichurri, check out my Brazilian Steaks with Habanero Chimichurri, Chimichurri and Cheese Stuffed Picanha and Smoked Sausage Chimichurri Sandwich Recipe.
Time to Grill
Now it’s time to grill the spiced lamb kebabs. First, pull the lamb cubes out of the marinade, then add them onto the metal skewers (or moistened wooden skewers).
Next, preheat the grill to a medium-high heat of around 375ºF using a three zone cooking method. Now, I highly recommend using Cowboy Charcoal for this recipe. I use it every single time I make these Spiced Lamb Kebabs with Mint Chimichurri.
Not only does it add delicious flavor, but it also makes it super easy to control the temperature and works in pretty much any charcoal grill. Seriously. Give it a go because you won’t regret it! Of course, a gas grill will work as well if that’s what you have.
Once your grill reaches medium high heat, add the lamb skewers on. Place them in between the two heat sources so they don’t burn. Then close the lid and allow them to cook for 2-3 minutes.. Next, open the lid, flip them over, and cook them for another 2-3 minutes. Continue as needed, checking with an instant read thermometer until the internal temperature of the lamb is 130-135ºF.
If you’d like, you can finish them off by briefly holding them over the coals for a good sear. This will give them a nice crispy/charred exterior.
For more on skewers, check out my Chicken Bacon Ranch Sausage Skewers, Lobster Skewers with Bang Bang Sauce, White Wine Herb Lamb Skewers and Chicken and Scallion Skewers.
Serve Your Spiced Lamb Kabobs with Mint Chimichurri
And now, they’re done! Pull the spiced lamb kebabs off the hot grill and then drizzle them with the mint chimichurri. You can add this either right before you pull them off of the grill OR after the lamb skewers have rested for 7-8 minutes. Either way works!
Once the skewers have rested for a sufficient amount of time, pull the lamb off of the skewers and transfer it to a plate. Then, drizzle with extra chimichurri, because more sauce is always the answer, then slice and devour!
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Full Length Recipe Video on Facebook!
Spiced Lamb Kebabs with Mint Chimichurri
- 2 Boneless Legs of Lamb cubed
- 2 tbsp Ground Cumin
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 2 tsp Cayenne Powder
- 2 tsp Red Chili Flakes
- 1 tsp Caraway Seed
- ¼ cup Soy Sauce
- ¼ cup White Onion diced
- ¼ cup White Wine
- 2.5 tbsp Minced Garlic
- 3 medium Lemons juiced
- 1 tbsp Canola Oil
- 2.5 tbsp Fresh Parsley chopped
- 2 tbsp Red Wine Vinegar
- 1 tbsp Mint Leaves chopped
- 1 tbsp Minced Garlic
- 1 tsp Red Chili Flakes
- ½ tsp Black Pepper
- ½ tsp Kosher Salt
- Olive Oil to desired consistency
- Cube up your boneless legs of lamb into 2-3” cubes and place in a food safe bowl or bag. Add all the ingredients for the marinade to the bowl/bag and mix together thoroughly then cover/seal. Let marinate in the fridge for at least 4 hours, but ideally overnight.
- Preheat your grill using Cowboy Charcoal to a medium high heat (around 375F) using a three zone cooking method.
- As the grill heats up, add all the ingredients for the Mint Chimichurri to a bowl and mix together thoroughly. Add as much olive oil as you like for your desired consistency. Once done, set to the side until ready to use.
- Next, pull out your marinated lamb, discard any excess marinade and divide evenly for how many skewers you have. Add the cubed lamb onto your skewers and set aside until the grill is ready to go.
- Once the grill is ready to go, add your lamb skewers to the grill in between the two heat sources (in the cooler part). Close the lid and let cook for about 2-3 minutes. Flip the skewers over once they are nicely charred and cook for another 2-3 minutes. Keep flipping and cooking for 2-3 minutes per side until both sides are 130-135F internal. Right before you pull them off the grill, drizzle some of the Mint Chimichurri over the top! You can also wait to do this until after they have rested, but either way is fine. When the lamb skewers are done, let them rest for 7-8 minutes.
- Once rested, pull the meat off the skewers, add more chimi if you like, slice, serve and enjoy!
My family likes lamb kabobs with salt, pepper, olive oil & after taken off the grill sprinkle some frest oregano & lime juice..
Can you do this recipe in the smoker? I only have a trawler