Leonard’s Marinated Lamb Skewers
15 min approx. each
About this Recipe
Wow! We are blessed to have a friend with a superb recipe for our Passover lamb! Thank you Leonard!
- Recipe for 20 pounds of Lamb (one large leg, or two small legs)MARINADE INGREDENTS:
1 Cup Olive Oil (Strongly flavored Israeli, Spanish or Greek olive oil if possible, cold pressed if possible)
24 Cloves Garlic (minced)
2 ½ Tablespoons Kosher Salt
1 Tablespoons Pepper (coarse ground, fresh if possible)
2 Tablespoons Cumin (coarse ground, fresh if possible)
3 Tablespoons Oregano (coarse ground, fresh if possible)
½ Cup Parsley (coarse ground, fresh if possible, can use all Cilantro or Parsley)
½ Cup Cilantro (coarse ground, fresh if possible, can use all Cilantro or Parsley)
½ Cup Mint (optional, coarse ground, fresh if possible)
3 Tablespoons Coriander
2 ½ Cups mild or red onion (minced)
9 Tablespoons Lemon Juice (3 lemons juiced)
4 Quarts Beef broth (can use vegetable broth)
1 Cup Worcestershire sauce
30 – 40 Bamboo Skewers (soak in water before using) or 10 reusable Stainless Steel Skewers
5-7 Disposable Aluminum pans approximately 13” x 11”
(1 – 2 days before cooking):
Combine all marinade ingredients and chill (approx. 1 hour).
Cut lamb into 1” – 2” squares and remove excess fat
Place Lamb cubes in marinade and chill in refrigerator for 1-2 days.
Soak bamboo skewers in saltwater 1-2 days before using (keeps skewers from burning while cooling on grill)
Heat the grill (approx. 15min.) before cooking Lamb.
Skewer 4 – 6 Lamb cubes on each skewer (space cubes approx. 1” apart to help Lamb cook evenly on grill).
Rotate Lamb Skewers while cooking (approx. every 10 min.)
Spray or apply oil to grill while cooking to keep lamb from sticking to grill
Each skewer cooks in 30 – 40 min.
Heat marinade to rolling boil.
Place cooked lamb skewers in aluminum pan(s) and pour heated marinade over skewers to keep lamb warm (can remove lamb from skewers, or serve them on the skewer)