Lamb Skewers with Mint Sauce

Why You’ll Love This Recipe

I like this recipe because it brings the flavors of Middle Eastern and Mediterranean cooking into my kitchen with very little effort. The lamb cooks beautifully on skewers, and the mint sauce adds a refreshing contrast that keeps the dish light. I also love that I can cook the skewers on a grill pan indoors or on a barbecue outside, which makes this recipe versatile all year round.

Ingredients

Mint sauce
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp cumin
2 cloves of garlic
1 handful fresh mint
3 tbsp olive oil
1 lemon

Lamb Skewers
1 kg lamb rump (trimmed)
salt, pepper
1 tsp olive oil

Serve with
Skillet flatbread
Hummus

Tools and equipment
skillet
pestle and mortar
skewers
grill pan or barbecue

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I begin by preparing the mint sauce. Using a pestle and mortar, I crush the coriander, fennel, and cumin seeds until fragrant.
2. I add the garlic and continue to grind until it forms a paste.
3. I stir in the fresh mint, olive oil, and the juice of one lemon, mixing until smooth and well combined.
4. For the lamb skewers, I cut the lamb rump into bite-sized chunks, season with salt, pepper, and olive oil, then thread the pieces onto skewers.
5. I heat a grill pan (or preheat the barbecue) and cook the lamb skewers for about 8–10 minutes, turning occasionally until browned and cooked to my liking.
6. I serve the skewers hot with the mint sauce, warm skillet flatbread, and a generous spoon of hummus.

Servings and Timing

This recipe serves 4 people. It takes about 15 minutes to prepare and 15 minutes to cook, for a total of 30 minutes.

Variations

Sometimes I like to add chili flakes or paprika to the lamb seasoning for a spicier flavor. I also switch up the herbs in the sauce by using parsley or cilantro along with mint. If I want a heartier meal, I serve the skewers with a side of roasted vegetables or a fresh tabbouleh salad.

Storage/Reheating

I store leftover cooked lamb in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over medium heat so it doesn’t dry out. The mint sauce can be stored separately in the refrigerator for up to 2 days, and I like to give it a quick stir before serving again.

FAQs

Can I use lamb shoulder instead of lamb rump?

Yes, I sometimes use lamb shoulder, though it has more fat and takes slightly longer to cook.

Do I need to marinate the lamb?

I don’t always marinate, but I can if I want deeper flavor. A simple mix of olive oil, garlic, and lemon works well overnight.

Can I cook the skewers in the oven?

Yes, I place them under a hot broiler and cook, turning once, until they’re nicely browned.

What can I use instead of skewers?

If I don’t have skewers, I cook the seasoned lamb pieces directly in a grill pan or skillet.

Can I prepare the skewers ahead of time?

Yes, I assemble the skewers a few hours ahead and keep them in the fridge until ready to cook.

What’s the best way to keep the meat juicy?

I avoid overcooking the lamb and let it rest a few minutes after grilling to keep it tender and juicy.

Can I freeze leftover lamb skewers?

Yes, I freeze the cooked lamb for up to 2 months, then thaw and reheat gently.

How do I make the sauce smoother?

I sometimes use a small blender instead of a pestle and mortar for a creamier sauce.

What flatbread works best?

I like using homemade skillet flatbread, but store-bought pita or naan also works perfectly.

Can I replace lamb with another protein?

Yes, I’ve tried chicken and beef with this recipe, and both pair beautifully with the mint sauce.

Conclusion

These Lamb Skewers with Mint Sauce are one of my favorite dishes to make when I want something flavorful and quick. I love the balance of smoky grilled lamb with the bright, herby sauce, especially when served with warm flatbread and creamy hummus. It’s a dish that feels both casual and special, making it perfect for weeknight dinners or sharing with friends.

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