The secret to tender Grilled Rosemary Lamb Skewers is simple but delicious ingredients. It’s easy to #GrillTheGoodness when you have classic flavors like rosemary, lemon and Frontier Co-op’s Himalayan Pink Salt. Bite into bright, succulent lamb that is fork-tender.
DISCLAIMER: This post is sponsored by Frontier Co-op. I received products and compensation in exchange for creating this awesome recipe and article. All opinions are my own. Thanks for supporting the brands that make Vintage Kitty possible!
For YEARS we tried to grow rosemary in our herb garden. Each year we would plant a new, beautiful rosemary bush and every winter it would die. Year after year we were disappointed, but eventually the right confluence of events happened…. sandy soil, great drainage, mild winter and viola! Now, our rosemary plant is three years old and thriving.
A thriving bush means a whole lotta rosemary, so we are cooking with tons of fresh rosemary these days, like this Rosemary Cheddar Cheese Ball and these awesome Rosemary Sweet Potato Rolls. But because our rosemary plant is getting older, it means that at the base of the plant there are woody stems. Not the best for eating, but awesome as skewers and for marinating.
So, when the Frontier Co-op asked me to grill up a recipe for their #GrillTheGoodness campaign using Himalayan pink salt, grilled rosemary lamb kebobs came to mind. Rosemary is the ultimate savory herb to combine with salt to bring out the flavor of grilled lamb. And this salt is the bees knees! It’s organic, pretty and the start and finish to a great grilling recipe!
This recipe is so good because it’s classic, easy and tasty. It combines the simple flavors of lemon, garlic, dijon, pepper, fresh rosemary and Frontier Co-op’s Himalayan pink salt to infuse the lamb skewers with bright, succulent flavors while dodging lamb’s reputation for being gamey. It’s all because of this savory marinade that ensures that the meat is fork-tender without being tough or greasy.
And goodness is it EASY! It takes minutes to make the marinade…then TONS of patience as you wait and salivate while the lamb soaks in those classic flavors. But hands off time is a good thing. I prep the lamb the night before so dinner is a breeze, but to be honest, that might be longer than is necessary. If you don’t have that kind of time, aim for at least 4 hours.
Once you’ve waited as long as your growling stomach can muster, soak your rosemary skewers and fire up your grill. It’s almost eatin’ time! When the fire is good and hot, you’re going to thread your marinated lamb onto the skewers and grill over direct heat about 10-15 minutes.
Personally, I like my lamb medium-rare so 145F but you can cook them up to 160F but I wouldn’t recommend more than that. Pull those bad boys off the grill, cover and let them rest for a few minutes.
I always have a little dish of salt around to finish my dishes. I like to touch my spices because a pinch is a tangible amount of seasoning. So, give your grilled rosemary lamb kabobs a nice pinch of that Frontier Co-op Himalayan pink salt, and if you’re fancy, an extra squeeze of lemon. Serve to ooos and ahs as the scent of grilled lamb transports everyone to yummy town!
A little marinade goes a long way! Lamb can seem tricky, but this easy recipe with lemon and rosemary infuses the meat with classic grilling flavors.
- 4 long,woody rosemary stems
- 1/4 cup extra virgin olive oil
- 4 cloves garlic
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon Frontier Co-op Himalayan pink salt
- 1 lemon, juiced and zested
- 1 tablespoon dijon mustard
- 1 lb lamb, cut into cubes
Remove the leaves from the bottom 3/4 of the rosemary stems.
Place the rosemary stems in a glass of water.
Place the rosemary leaves in the bowl of a small food processor.
Add evoo, garlic, pepper, Himalayan pink salt, lemon juice and zest and dijon to the rosemary.
Pulse the marinade until the garlic and rosemary are chopped.
Pour the marinade into a zip top bag and add lamb cubes.
Marinate lamb in the refrigerator for 4 hours or overnight.
Immerse the rosemary skewers in water for 30 minutes.
Preheat a charcoal, gas or stovetop grill.
Thread lamb cubes onto rosemary skewers.
Grill skewers over direct heat until they reach your prefered doneness, 145F for medium rare or up to 160F for medium.
- If you want gorgeous fresh rosemary to top your cooked skewers, you will need extra rosemary sprigs for after cooking. Pierce fresh rosemary into the tops of the cooked skewers.
- If your rosemary sprigs are not woody enough for grilling, use wooden skewers, but soak them for at least a couple hours.
- If you don't have a small food processor, finely chop the garlic and rosemary before combining with the rest of the marinade ingredients in a bowl. Whisk vigorously to emulsify ingredients.
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