Herb-Infused Rosemary Lamb Skewers

1. Prepare Rosemary Sprigs

First, strip the leaves from the rosemary sprigs. This will give you sturdy skewers for threading the lamb later. Set the leaves aside as you’ll need them for the marinade.

2. Make Marinade

Finely chop about 3 tablespoons of the rosemary leaves. Combine the chopped rosemary, avocado oil, apple cider vinegar, minced garlic, salt, black pepper, and dried ground marjoram in a large bowl. Mix these ingredients well to form a flavorful marinade.

3. Marinate Lamb

Add the lamb chunks to the bowl with the marinade. Toss the lamb thoroughly to ensure each piece is well-coated. Cover the bowl and refrigerate it for at least 2 hours. This marination process tenderizes the meat and infuses it with the rich flavors of the marinade.

4. Preheat Grill

While the lamb is marinating, preheat your grill to medium and prepare it for indirect heat. Place a piece of aluminum foil on one side of the grill to protect the leafy ends of the rosemary sprigs from burning.

5. Prepare Skewers

Sharpen the woody ends of the rosemary sprigs by cutting them diagonally with a knife. This makes it easier to thread the lamb chunks onto the sprigs. Once the lamb has marinated, thread the chunks onto the prepared rosemary sprigs.

6. Grill Skewers

Lay the lamb skewers on the hot side of the grill, positioning the leafy ends over the aluminum foil to prevent them from burning. Grill the skewers for about 3 to 4 minutes on each side, until the lamb is nicely marked with grill lines and cooked to your desired level of doneness.

7. Rest and Serve

Once the lamb skewers are grilled to perfection, remove them from the grill and let them rest for a few minutes before serving. Enjoy the tender, flavorful lamb that’s beautifully infused with the herbaceous essence of rosemary.