Greek Lamb Brochettes

"Really easy and really delicious. Serve with tzatziki and a nice cabernet sauvignon."
photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:
4hrs 20mins




  • Cut trimmed lamb into 1 and 1/2 “ inch cubes.
  • Mix the lamb and the rest of the ingredients in a glass baking dish.
  • Cover and refrigerate for at least 4 and no more than 8 hours, turning the lamb occasionally.
  • Preheat broiler or prepare barbecue.
  • Divide lamb among six to eight skewers and arrange on grill or broiler pan.
  • Paint with marinade.
  • Broil to desired doneness, turning occasionally and painting with marinade, 9 minutes for medium rare, 12 minutes for medium to medium well.

Questions & Replies

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  1. RonaNZ
    Easy and delicious. I came home from a busy day, made the marinade then had a nap. 3 hours later (I was very tired!) I grilled these kebabs in the oven, made some cous cous and a salad and we were eating dinner is less than 15 mins! I used herb de Provence. Does that make it "French Lamb Brochettes"? ;) I will make these again when it's BBQ weather. I think they'll be even nicer with some crispy BBQed bits.
  2. AmandaInOz
    Nice simple way for marinating and cooking lamb. I served the lamb in pitas with garlic hummus, chili sauce, tabbouleh, lettuce, kalamata olives and tomato. The flavour of the lamb added a real depth to a standard kebab. Yummy! Thanks Chef Kate! Made for ZWT 4.
  3. Leggy Peggy
    Delicious kebabs that are quick and easy to prepare. Our dinner plans changed at the last minute, so these spent a night in the fridge. It certainly didn't do them any damage. Also added a sprinkling of rosemary to the marinade. Yummo!
  4. Kittencalrecipezazz
    This is pretty much how I make my lamb, I did some amount adjustmeents and I threaded the lamb on skeweres with onions and broiled in the oven, thanks for sharing Kate!...Kitten:)
  5. justcallmetoni
    Oh my this was good. I am one of those people who likes lamb occasionally but would not consider it to be a favorite. With this marinade, I could become a convert. It was hard to find a window in my schedule that would allow for a 4-8 hour marinating time so I cut my cubes a bit smaller (1/2 inch or less) and let them go for 3 hours which seemed to do just the trick. The brochettes were appetizer sized but with enough, it was a sumptuous meal. Wouldn't change a thing here. (Served with TZATZIKI cucumber dipping sauce Recipe #83189 which was a perfect contrast and condiment for the lamb.)


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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