• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
LindySez | Recipes
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home » Recipes » Lamb Skewers with Italian Style Chimichurri

Lamb Skewers with Italian Style Chimichurri

Published: Mar 16, 2013 · Modified: Aug 14, 2021 by LindySez · This post may contain affiliate links

  • Facebook
  • Twitter
Jump to Recipe Print Recipe

This recipe for Lamb Skewers with Italian Style Chimichurri uses lamb for the skewers, but it's just as tasty using sliced flank steak or chicken.

Lamb skewers with Italian Style Chimichurri.

The making of Lamb Skewers with Italian Style Chimichurri

Lamb Skewers with Italian Style Chimichurri is a recipe I developed as a part of a Backyard Tuscan Garden Party for my client.  It was published in an advertorial that appeared as a part of Gourmet Magazine’s Gourmet GuestList.com series.

I prepared this recipe using lamb for the skewers, but it's just as tasty using thinly sliced flank steak or chicken thighs or breast.  As for the Chimichurri, I highly recommend you use the optional anchovies, they just add real depth of flavor to the sauce, but even if you don't it's still really good.

Also included on the menu was: Grilled Summer Vegetables with Herb Dressing, Grilled Tuscan Bread Salad, and a Toasted Polenta Cake, with Glazed Stone Fruit and Olive Oil Vanilla Ice Cream.

Lamb skewers with Italian Style Chimichurri.

Lamb Skewers with Italian Style Chimichurri

LindySez
This recipe for Lamb Skewers with Italian Style Chimichurri uses lamb for the skewers, but it's just as tasty using sliced flank steak or chicken.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Additional Time 2 hrs
Total Time 2 hrs 25 mins
Course Lamb
Cuisine Italian
Servings 6 servings
Calories 464 kcal

Ingredients
  

  • 1 ½ pounds leg of lamb visible fat removed; sliced across the grain into about ¼ inch thick strips
  • 2 tablespoons finely minced rosemary about 3 sprigs
  • 2 tablespoons finely minced garlic
  • Zest and juice from 1 large lemon
  • 2 tablespoons balsamic or red wine vinegar
  • 1 cup extra virgin olive oil
  • Special Equipment: 12 bamboo skewers soaked for 1 hour in water, or metal skewers
  • Italian Style Chimichurri
  • ½ cup packed fresh parsley leaves
  • 1 tablespoon fresh mint
  • 1 teaspoon fresh oregano
  • 2 cloves garlic sliced (about 1 teaspoon)
  • 1 large shallot chopped (¼ cup roughly chopped)
  • 1 tablespoon capers rinsed
  • 1 tablespoon sun-dried tomatoes packed in oil drained
  • 1 anchovy fillet (packed in oil) drained and mashed, optional
  • 2 tablespoon white balsamic or white wine vinegar
  • ½ cup extra virgin olive oil preferably a good quality fruity olive oil
  • salt and coarsely ground black pepper to taste

Instructions
 

  • Prepare the Skewers:Combine the rosemary, garlic, lemon zest, juice, vinegar, and olive oil in a large bowl; add some salt and freshly ground pepper then whisk well.
  • Put the meat into a large zip-top bag, pour ¾ of the marinade in, reserving the rest to baste the meat while grilling. Squeeze as much air from the bag as you can; seal and allow the meat to marinate in the refrigerator for at least a couple of hours, overnight if possible.
  • Remove the bag with the meat and the reserved marinade from the refrigerator and allow to come to room temperature.
  • Heat grill to high.
  • Remove the meat from the marinade; discard marinade. Thread the meat on the skewers; place on grill; grill turning occasionally and basting with the reserved marinade until cooked to the desired degree of doneness. Drizzle with Chimichurri. Serve hot or at room temperature.
  • Prepare the Chimichurri: Finely mince the herbs, garlic, shallot, capers, sun-dried tomato, and anchovy either by hand or in a food processor using on/off pulses. Do not over process. Add the vinegar and oil, whisk or process until well incorporated. Taste and adjust for salt and pepper. (The anchovy will add a certain amount of salt, so don't add until you are done.)
  • Allow to sit at room temperature for a couple of hours to allow the flavors to blend. Use immediately or cover and refrigerate for up to one week. Bring to room temperature before serving.

Nutrition

Serving: 1gSodium: 273mgFiber: 1gCholesterol: 62mgCalories: 464kcalPolyunsaturated Fat: 30gSaturated Fat: 10gFat: 43gProtein: 17gCarbohydrates: 4g
Keyword BBQ Lamb Skewer, Chimichurri Italian
Tried this recipe?Let us know how it was!
« Grilled Summer Vegetables with Herb Dressing
Toasted Polenta Cake with Glazed Stone Fruit and Olive Oil Vanilla Ice Cream »

Reader Interactions

Comments

  1. Kathy @ Food Wine Thyme

    June 11, 2013 at 7:34 pm

    I bet these were out of this world. Delicious

    Reply
    • LindySez

      June 12, 2013 at 8:26 am

      Thanks for stopping by Kathy...yeah, they are pretty darn good! Great with flank steak too. ~ Cheers

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Lindy.

I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

More about me →

Popular

  • Recipe for the Best Original Der Wienerschnitzel Chili Sauce
  • Easy Tagine of Pork with Sweet Potato and Preserved Lemon
  • Steamed Green Beans with Slivered Almonds
  • Slow Cooked Oven Baked Spaghetti Sauce
  • The Best Hormel Chili No Beans Copycat Recipe
  • Hasenpfeffer (German Style Wine Braised Rabbit)
  • Sole with a Light Creamy Shrimp Sauce
  • Easy Low-Fat Crab Enchiladas
  • The Best Chicken Vindaloo
  • Balsamic Marinated Tri-Tip Roast

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2020 Lindy Sez