Grilled Lamb Skewers & Roasted Potatoes
Dive into the heart of the Mediterranean with these spiced lamb skewers, accompanied by rosemary roasted new potatoes. A convivial dish that combines the tenderness of marinated meat with the crispiness of potatoes, for an unforgettable shared meal. Follow our simple steps for a guaranteed result, from the flavorful marinade to the perfect grill or oven cooking. At the end of preparation, let the meat rest for more tenderness and serve with a touch of lemon and fresh herbs. This complete dish will delight your guests and transport you under the southern sun.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the marinade: in a bowl, mix olive oil, garlic, spices, salt, pepper and lemon juice. Add lamb cubes, coat well, cover and marinate in the fridge for at least 2h, ideally overnight.
- 2
Preheat oven to 200°C. Wash potatoes (cut large ones in half). Mix them with oil, salt, pepper and rosemary. Spread on a baking tray and bake for 20 min, turn and continue for 15-20 min until golden and crispy.
- 3
Take lamb out of the fridge 30 min before cooking. Lightly drain and thread cubes onto skewers, leaving space between them. Preheat grill, barbecue or griddle.
- 4
Cook skewers: 5-6 minutes per side in oven/grill (12 min total) or 10-12 min on high heat on barbecue/griddle, turning and basting with reserved marinade. Let rest 5 min.
- 5
Arrange hot potatoes on a platter, add skewers. Sprinkle with chopped fresh herbs and serve with lemon wedges and optional garlic yogurt sauce.
- For more tender and flavorful meat, marinate the lamb overnight (12h).
- Choose shoulder for more flavor, leg for more tenderness, or a mix of both.
- Do not pierce the meat during cooking to keep the juices inside.
- For crispier potatoes, space them well on the tray and do not cover them.
- Resting the meat after cooking is essential for even juice distribution.
- Serve with a green salad (mesclun, arugula) or a tomato and red onion salad. Wine pairing: bold red (Cahors, Côtes-du-Rhône) or fruity Provence rosé.
Join the Cuisine Délice community!
Join Cuisine Délice on Facebook, Instagram, and YouTube to discover our gourmet videos, cooking tips, and many other mouth-watering recipes in pictures!
Similar Recipes
Discover our Thai chicken soup, a balanced and comforting dish. Coconut milk, red curry, and crunchy vegetables for a taste journey in 35 min. Easy and complete recipe.
Recipe for savory ham and cheese madeleines. Prep time 15 min, cook time 20 min. Simple ingredients, fluffy and flavorful result, perfect for appetizers or snacks.
Recipe for light and creamy dark chocolate mousse. Preparation in 20 min, rest 2h. Tips for perfect texture and variations (light, coffee).