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Lamb Charbonnade Skewers with Lemon-Thyme - Image 1

Lamb Charbonnade Skewers with Lemon-Thyme

French cuisineBelgian cuisineMediterranean cuisine
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Lamb Charbonnade Skewers with Lemon-Thyme

Charbonnade

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
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

  • 26oz lamb shoulder(cut into 1-inch cubes)
  • 1 pc lemon(thinly sliced, seeds removed)
  • 4 tbsp fresh thyme(leaves picked)
  • 3 tbsp olive oil(extra virgin)
  • 1 tsp salt
  • 1/2 tsp black pepper(freshly ground)

Instructions

Skewers

  1. Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  2. In a bowl, combine the lamb cubes, olive oil, salt, and black pepper. Toss well to coat evenly.
  3. Thread 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

  1. Place 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.
  2. Ensure the lamb is juicy and has reached your desired level of doneness. The lemon slices should be slightly caramelized.

Nutrition

Servings
6
Serving size (imperial)
4.4 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories310.5 kcal248.4 kcal1,863 kcal
Protein27.5 g22 g165 g
Fat21 g16.8 g126 g
Carbs3 g2.4 g18 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.

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