Alexis Adjei ©2020

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Grilled Lamb Skewers with Chimichurri Sauce

May 18, 2018

With the three day Bank Holiday Weekend around the corner, and the weather predicted to be hot and sunny, you my friend need to whip out the BBQ and make these organic lamb skewers from served with my homemade chimichurri sauce, over a fresh green and radish, pomegranate salad.


Remember you can use my code: ALEXIS10 to get 10% off your total order at Graig Farm Organics.


Cooking Time: 20 mins

Prep Time: 5 mins

Serves: 2





225g Organic Diced Lamb
1/2 tsp Black Pepper

1 tsp Garlic Powder

1 tsp Paprika 

1/2 tsp Mixed herbs 

1 tbsp Lamb Seasoning 

1 bag Mixed Salad

1/2 Pomegranate 

4 Small Radish

Feta Cheese (Optional)

1/4 Extra Virgin Olive oil



Click here for this recipe

What you'll need: 



Mixing Bowl 

Pastry Brush 

Metal or Wooden Skewers



First clean your meat, rinse away any excess fluid, and squeeze 

over half a lemon. Leave to sit for 5-10 minutes then rinse off. 


In a small mixing bowl, add all the seasonings and spices. 


Add the olive oil to the bowl of seasoning and mix together.

If the marinade is too thick add some more oil till you have

a thick but runny consistency. 


Using the pastry brush marinate your lamb and then pop into the fridge 

for a minimum of two hours or leave overnight. 


Using metal or wooden skewers, carefully skew your lamb.


Making sure your BBQ is hot and ready, place the lamb skewers

onto the BBQ rack and grill for 10 minutes on each side. 


Serve with my homemade Hummus and Chimichurri sauce. 






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