Can you make skewers with lamb? The answer is a resounding yes! Lamb is a versatile and delicious meat that is perfect for skewering and grilling. As a skewers supplier, I've seen firsthand the magic that happens when you combine succulent lamb with the right spices and cooking techniques. In this blog, I'll explore the art of making lamb skewers, from choosing the right cuts of lamb to seasoning and grilling them to perfection.
Choosing the Right Lamb
The first step in making delicious lamb skewers is selecting the right cut of meat. When it comes to skewering, you want a cut that is tender, flavorful, and has a good amount of marbling. Some of the best cuts of lamb for skewers include:
- Lamb Shoulder: This cut is well-marbled and has a rich, robust flavor. It's also relatively inexpensive, making it a great choice for large gatherings.
- Lamb Loin: The loin is a tender and lean cut of lamb that is perfect for those who prefer a milder flavor. It's a bit more expensive than the shoulder, but it's well worth the investment.
- Lamb Leg: The leg is a lean and versatile cut of lamb that can be used for a variety of dishes, including skewers. It's a great choice for those who want a healthy and delicious meal.
When choosing lamb, look for meat that is bright red in color and has a firm texture. Avoid meat that is discolored or has a strong odor, as this may indicate that it is spoiled.
Preparing the Lamb
Once you've chosen the right cut of lamb, it's time to prepare it for skewering. Start by trimming any excess fat from the meat, as this can cause the skewers to flare up on the grill. Then, cut the lamb into bite-sized pieces, about 1 to 1.5 inches in size.
Next, it's time to marinate the lamb. Marinating the meat not only adds flavor but also helps to tenderize it. There are countless marinade recipes out there, but some of the most popular ingredients for lamb skewers include:
- Garlic: Garlic is a classic flavor that pairs well with lamb. It adds a savory and slightly sweet flavor to the meat.
- Lemon Juice: Lemon juice is a great way to add a fresh and citrusy flavor to the lamb. It also helps to tenderize the meat and prevent it from drying out.
- Olive Oil: Olive oil is a healthy and flavorful oil that helps to keep the lamb moist and juicy. It also adds a rich and smooth flavor to the meat.
- Herbs and Spices: Herbs and spices are a great way to add depth and complexity to the lamb. Some of the most popular herbs and spices for lamb skewers include rosemary, thyme, oregano, cumin, and paprika.
To make a simple marinade, combine 1/4 cup of olive oil, 2 tablespoons of lemon juice, 2 cloves of minced garlic, 1 teaspoon of dried rosemary, 1 teaspoon of dried thyme, and 1/2 teaspoon of salt and pepper in a large bowl. Whisk the ingredients together until well combined. Then, add the lamb pieces to the bowl and toss them in the marinade until they are evenly coated. Cover the bowl with plastic wrap and refrigerate it for at least 2 hours, or overnight for best results.
Skewering the Lamb
After the lamb has marinated, it's time to skewer it. You can use either wooden or metal skewers, but I recommend using Stainless Steel BBQ Skewer Sticks for their durability and ease of cleaning. If you're using wooden skewers, soak them in water for at least 30 minutes before using them to prevent them from burning on the grill.
To skewer the lamb, thread the pieces onto the skewers, alternating with your favorite vegetables, such as onions, bell peppers, mushrooms, or cherry tomatoes. Leave a little space between each piece of meat and vegetables to ensure that they cook evenly.
Grilling the Lamb Skewers
Now that the lamb is skewed, it's time to grill it. Preheat your grill to medium-high heat and brush the grates with oil to prevent the skewers from sticking. Then, place the skewers on the grill and cook them for about 8 to 10 minutes, turning them occasionally, until the lamb is cooked to your desired doneness.
The internal temperature of the lamb should reach at least 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done. You can use a meat thermometer to check the temperature of the lamb.
Serving the Lamb Skewers
Once the lamb skewers are cooked, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
You can serve the lamb skewers with a variety of sides, such as rice, couscous, quinoa, or a fresh salad. You can also serve them with your favorite dipping sauce, such as tzatziki, hummus, or barbecue sauce.
Other Skewer Options
While lamb skewers are a classic and delicious option, there are many other types of skewers that you can make. Some of my other favorite skewer options include:
- Charcoal BBQ Eggplant Skewers: These skewers are a great vegetarian option that are packed with flavor. Simply slice the eggplant into rounds, brush them with olive oil, and season them with your favorite herbs and spices. Then, thread the eggplant rounds onto the skewers and grill them until they are tender and slightly charred.
- Corn Kebab Sticks For BBQ Grill: These skewers are a fun and delicious way to enjoy corn on the cob. Simply cut the corn into chunks, thread them onto the skewers, and brush them with butter and your favorite seasonings. Then, grill the skewers until the corn is tender and slightly charred.
Contact for Purchase
If you're interested in purchasing high-quality skewers for your next barbecue, I'd love to hear from you. As a skewers supplier, I offer a wide range of skewers, including stainless steel, wooden, and bamboo skewers. I also offer a variety of skewer accessories, such as skewer holders and cleaning brushes.
Whether you're a professional chef or a home cook, I have the skewers and accessories that you need to make your next barbecue a success. Contact me today to learn more about my products and to place an order.
References
- "The Joy of Cooking" by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker
- "BBQ Bible" by Steven Raichlen
- "The Food Lab: Better Home Cooking Through Science" by J. Kenji López-Alt