Lamb Skewers with Herbs and Onion Juice

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Lamb Skewers with Herbs and Onion JuiceIn Asia, two types of lamb skewers are quite popular. First one includes boneless lamb chunks seasoned with select ingredients while the second one includes minced lamb spiced up with whole spices. We're going to make the former variant of lamb skewers today. Select good quality tender and boneless lamb meat to get the best results. You must also give ample time for the marinade to settle down within lamb chunks. This will ensure the flavor is induced deep within the meat. Do not forget to use a charcoal grill for making these delicious lamb skewers. For onion juice, use red onions as they have a delicious and sharp flavor which is ideal for making the scrumptious and irresistible lamb skewers.

Lamb Skewers with Herbs and Onion Juice
Lamb Skewers with Herbs and Onion Juice

Delicious lamb skewers with onion juice

Do once try this lip-smacking lamb skewer preparation which is flavored with sharp red onion juice, peppers and lime juice for a tangy and zingy taste.

Preparation Time: 40 minutes
Cooking time: 15 minutes
Servings: 8

  • 3 pounds boneless lamb meat
  • 1/2 cup red onion juice
  • 2 tsp dried herbs (coarsely powdered)
  • 1 tsp chili flakes
  • 4 tsp lime juice
  • 1 tsp light soy sauce (optional)
  • oodles of extra virgin olive oil
  • salt to taste


  1. Pierce lamb chunks with a sharp fork and keep aside.
  2. Take a bowl and add onion juice in it.
  3. Add dried herbs, chili flakes, lime juice, light soy sauce, 5 tsp olive oil and salt in it.
  4. Whip and mix all the ingredients for about 2 minutes to make the marinade.
  5. Pour the marinade on the lamb pieces and keep aside for at least 30 minutes.
  6. You may turn the pieces and apply the marinade on them during this period.
  7. One by one, pierce and put all the marinated lamb pieces on the skewers.
  8. Heat a charcoal grill with maximum heat.
  9. Place all the skewers on it and grill from all the sides for 6 minutes each.
  10. Serve hot with a spicy sauce.


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