Grilled lamb skewers with carrots, feta, and mint, marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you’re looking for big flavour.

Serves: 6-8

 

Ingredients

Lamb

  • 1/2 cup dry white wine
  • 1/2 cup olive oil
  • 8 garlic cloves, minced
  • 4 teaspoons kosher salt
  • 3 teaspoons sugar
  • 4 teaspoons whole grain mustard
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds trimmed leg of lamb, cut into 1′ cubes

 

Carrots

  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/3 teaspoon smoked paprika
  • Pinch of ground cinnamon
  • 3 bunches baby carrots (about 3/4 lb. total), trimmed, peeled
  • Kosher salt and freshly ground black pepper

 

Assembly

  • 1/2 cup coarsely torn fresh mint leaves
  • 1/2 cup crumbled feta
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons olive oil
  • Kosher salt and freshly ground black pepper

 

Directions
  • Lamb: Whisk all ingredients except lamb in a medium bowl to blend well. Add lamb to bowl and toss to coat. Cover and chill, tossing occasionally, for at least 4 hours and up to overnight.

 

  • Carrots: Whisk first 6 ingredients in a medium bowl to blend; set marinade aside. Cut any carrots longer than 3″ in half lengthwise on a diagonal. Cook carrots in a large pot of boiling salted water until crisp-tender, 4-5 minutes. Drain. Transfer carrots to a large bowl of ice water to cool. Drain and pat dry. Add carrots to marinade; season with salt and pepper and toss to coat. Cover and chill for at least 4 hours or overnight.

 

Assembly:

Arrange carrots on a large platter; set aside. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Thread lamb onto skewers. Grill lamb, turning every 1-2 minutes, until lamb is cooked to desired doneness, 7-8 minutes for medium-rare to medium. Lay skewers over carrots and let lamb rest for 5 minutes.

 

  • Meanwhile, toss mint, feta, lemon juice, and oil in a small bowl. Season to taste with salt and pepper. Spoon mint-feta mixture evenly over lamb and carrots.

 

Recipe Sourced From Bonappetit

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