Greek Lamb Brochettes

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Yet another wonderful lamb kabob. You can’t have too many in your repertoire.



  • 1 medium onion, cut into chunks (about 1½ cups)
  • 1⅓ cups olive oil
  • cup fresh lemon juice
  • 3 tablespoons minced garlic
  • 3 tablespoons dried oregano
  • 2 tablespoons freshly ground pepper
  • 2½ to 3 pounds leg of lamb, trimmed well and cut into twenty-four 2-inch cubes
  • Salt


For the marinade, pulse the onion in a food processor until pureed. Add the remaining ingredients and pulse just until combined. Pour the marinade over the lamb cubes in a shallow nonaluminum container and toss the meat to coat. Cover and refrigerate overnight.

Heat the grill or broiler. Let the lamb warm to room temperature. Thread the cubes onto 6 skewers and lightly sprinkle with salt. Grill or broil 3 to 4 minutes each side until medium-rare. Remove the lamb from the skewers and serve on top of a bed of rice pilaf, accompanied by a salad of diced cucumbers, yogurt, and mint.