These Aussie Lamb Skewers with Chermoula Sauce may just be the best thing to grace your grill – ever. Tender, moist and juicy with an incredibly delicate flavor, these lamb kebabs convert everyone who tastes them into a lamb lover!
A huge thank you to True Aussie Beef and Lamb for sponsoring this post! As always, I only work with brands I believe in and use. If you’d like to find where Aussie lamb is sold in your area visit True Aussie Beef and Lamb. For more lamb recipes visit Bringing Home the Flavors of Spring.
After attending a lovely event hosted by Valentina at Cooking on the Weekends to learn more about Aussie Lamb, I couldn’t wait to get home and cook some!!! So I decided to make one of my favorite grilled lamb recipes – Lamb skewers with Chermoula Sauce!
Tender, moist and juicy meat marinated with fresh parsley, cilantro and mint, garlic and lemon, this is the lamb kebab recipe you didn’t know you needed – but you do! Simple, easy and incredibly flavorful, it’s the “go with just about any side dish” recipe that everyone I serve it to loves!
What you will need to make Lamb Skewers with Chermoula Sauce!
- Lamb – I used a semi bone-in leg of lamb and deboned it – which is much easier than you think!
- Olive oil
- Fresh parsley
- Fresh cilantro
- fresh mint
- garlic cloves
- lemon juice and zest
- smoked paprika
- chile flakes
- ground cumin
- ground coriander
- salt
Moroccan Chermoula Sauce
a blend of fresh herbs including parsley, cilantro and mint, garlic, lemon and warm spices this North African sauce is typically served with grilled fish or seafood. I think it works beautifully as a marinade and goes incredibly well with lamb!
Like most Middle Eastern sauces this one isn’t spicy! Although the recipe calls for chili flakes, the heat is balanced by the herbs and lemon juice so the sauce has just the right amount of heat to complement the other flavors!!
How to make Lamb Skewers
So easy, this lamb recipe will be on your “play list” all summer!
- Gather your ingredients.
I recommend the semi bone-in Aussie leg of lamb. Your butcher can cut it into cubes for you or you can debone it yourself!
- Mix up the chermoula sauce – which will be your marinade!
Combine all the sauce ingredients in a food processor or blender.
- Blend until semi smooth
You want to blend the ingredients just short of a puree. I check the sauce after 10 seconds, scrape down the bowl or jar and then pulse until the consistency is right!
- Add about 1/2 of the sauce to the lamb and marinate
Marinate the lamb from 2 hours to overnight. Add the remaining sauce to a small bowl, cover and refrigerate until you’re ready to serve.
- Thread the lamb onto skewers, season with salt and pepper and then grill.
I used a charcoal grill and build the coals to one side so I have a hot side and a cooler side. Grill for 4 to 5 minutes for medium-rare or until the lamb has an internal temperature of 145 degrees.
Other Skewer Recipes to tempt you!
If you loved these lamb skewers, I would love you to let me know in the comments and rate the recipe! Cheers, Nancy
Aussie Lamb Skewers with Chermoula Sauce
Ingredients
- 3 lbs. Semi bone in leg of Aussie lamb cut into 1 1/2 inch chunks
- 1 cup parsley
- 1 cup cilantro
- 1/2 cup mint
- 4 garlic cloves
- zest of one lemon
- 1/4 cup lemon juice
- 1 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 1/2 teaspoon red chile flakes
- 1/4 teaspoon ground coriander
- 3/4 teaspoon kosher salt
Instructions
- Combine the parsley, cilantro, mint, garlic, lemon zest, lemon juice, smoked paprika, cumin, red chile flakes, coriander and salt in a food processor or blender.
- Using on/off turns, blend the mixture until it is semi smooth. Scrape down the bowl or jar after pulsing once or twice to make sure all the ingredients are blended.
- Taste the sauce and adjust the seasoning. The flavor will be sharp but will mellow and smooth out as the sauce sits.
- Reserve 1/2 cup of the sauce.
- Place the lamb in a bowl and drizzle with the remaining sauce, tossing to coat.
- refrigerate for 2 hours or overnight if possible.
- Soak 8 – 10 wooden skewers in water for 30 minutes.
- Thread the meat onto the skewers and set aside.
- Either build a charcoal fire or preheat a gas grill to medium-high heat. When the fire/grill is ready, add the lamb and grill, turning after 2 – 3 minutes.
- Continue grilling for another 3 – 5 minutes until the lamb reaches an internal temperature of 145 degrees – the lamb should be nice and pink inside!
- Take care not to overcook the lamb!
- Remove the skewers and serve, passing the remaining sauce.
Valentina says
April 25, 2019 at 9:42 pmOh how delicious and beautiful. The sauce sounds so divine with the fresh herbs. I could eat a dozen of these. Perfect to throw on the grill this summer! Gorgeous photos, as always!
Nancy says
April 27, 2019 at 12:05 pmThanks Valentina!!! The Aussie event at your house definitely inspired me!!!