Diary of a Chef · Just Chefn Around

Grilled Lamb Chimichurri Kababs

Name: Grilled Lamb Chimichurri Kababs
Total time: 1 h 30 min
Yield: 1 pint sauce; ½ lb lamb per person
Ingredients: ½ lb trimmed leg-of-lamb pieces, per person; skewers, saturated in water; 6 garlic cloves, peeled; ½ cup onion, roughly chopped; 3 tbsp lemon juice; 2 tbsp fresh oregano; 1 bunch Italian parsley, clean, dry, roughly chopped; ¾ cup extra-virgin olive oil; 1 tsp salt; 1 tsp crushed red pepper flakes; 1 tsp ground black pepper

1 hour 30 minutes (plus marinating) · 1 pint sauce; ½ lb lamb per person

By Diary of a Chef · from French Classics

Ingredients

½ lb trimmed leg-of-lamb pieces, per person
skewers, saturated in water
6 garlic cloves, peeled
½ cup onion, roughly chopped
3 tbsp lemon juice
2 tbsp fresh oregano
1 bunch Italian parsley, clean, dry, roughly chopped
¾ cup extra-virgin olive oil
1 tsp salt
1 tsp crushed red pepper flakes
1 tsp ground black pepper

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Instructions

1Blitz the chimichurri

Pulse all sauce ingredients in a food processor until blended but still slightly coarse — not a paste.
2Marinate

Coat the lamb moderately with chimichurri in a stainless bowl, reserving clean sauce for serving. Marinate at least 1 hour; 4–6 hours is optimal.
3Skewer and grill

Thread 4–5 pieces per soaked skewer. Grill to the desired temperature.
4Rest and serve

Rest 1–2 minutes, drizzle with the reserved chimichurri, serve immediately.

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