Lamb Charbonnade Skewers with Lemon-Thyme
Lamb Charbonnade Skewers with Lemon-Thyme
Classic DishCharbonnade
Prep: 20 min • Cook: 12 min. Cubes of lamb shoulder threaded onto skewers with lemon slices and thyme, grilled until juicy and slightly charred, mimicking the intensity of a charbonnade.
- Preparation time
- 20 min
- Cooking time
- 12 min
- Total time
- 32 min
- Servings
- 6
Instructions
Skewers
- 1Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 2In a bowl, combine the lamb cubes, olive oil, salt, and black pepper. Toss well to coat evenly.
- 3Thread the marinated lamb cubes onto the skewers, alternating with slices of lemon and sprigs of thyme. Leave a small space between each piece for even cooking.
Grilling
- 1Place the skewers on the preheated grill. Cook for approximately 10-15 minutes, turning occasionally, until the lamb is cooked through and has a nice char.
- 2Ensure the lamb is juicy and has reached your desired level of doneness. The lemon slices should be slightly caramelized.
Nutrition Information
- Calories
- 311 kcal
- Protein
- 28 g
- Fat
- 21 g
- Carbs
- 3 g
| Nutrient | Per serving |
|---|---|
| Calories | 311 kcal |
| Protein | 28 g |
| Fat | 21 g |
| Carbs | 3 g |
Tips
- Marinate the lamb for at least 30 minutes for maximum flavor infusion. Overnight marination is even better.
- Don't overcrowd the skewers, allowing for better heat circulation and more even grilling results.
- Serve hot, directly from the grill, perhaps with a side of crusty bread or a fresh green salad.
