Spanish Grilled Lamb Skewers

Spanish Grilled Lamb Skewers prove that winter grilling holds its own kind of fire. Cold air sharpens the aroma of smoke, while steady heat from your TrueFlame grill locks in juices and builds a rich crust. Instead of packing away your tools, lean into the season and let bold flavor take center stage.

This recipe, created with Chef Johan Magnusson of Big Swede BBQ, brings classic Spanish influence to your backyard. Tender cubes of lamb soak up layers of garlic, olive oil, paprika, and fresh herbs before hitting the grates. As the skewers sear, the exterior caramelizes while the inside stays succulent. Each turn over an open flame deepens the color and intensifies the flavor without overpowering the meat's natural character.

Winter grilling calls for food that feels hearty yet vibrant. These skewers deliver both. Smoky char meets bright seasoning, creating balance in every bite. Serve them straight from the grill with warm flatbread, grilled vegetables, or a simple squeeze of lemon. Because lamb cooks quickly over high heat, you gain impressive results without spending hours outside.

TrueFlame grills provide consistent temperature control, which matters when working with smaller cuts like skewered meat. Reliable burners and even heat distribution help you achieve a crisp exterior while protecting tenderness inside. With the right setup, cooler weather becomes part of the experience rather than an obstacle.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, across social platforms. You can also order his award-winning rubs and cookbook directly from BigSwedeBBQ.com to bring even more bold flavor to your grill.

Spanish Grilled Lamb Skewers Ingredients

• 1/2 Cup fresh Cilantro

• 1/2 Cup fresh Parsley (flat-leaf)

• 4 garlic cloves 

• 3 Tbs Lemon Juice

• 2 Tbs Garam Masala

• 2 Tbs Thyme

• 3 Tbs Pimenton

• 1 Tbs Chile Pepper (New Mexico)

• 2 Tsp Black pepper

• 1 Cup Spanish Olive Oil

• 3 Lbs Leg of Lamb

• Salt

Spanish Grilled Lamb Skewers Directions

1. Make the marinade by combining the cilantro, parsley, garlic, black pepper, thyme, pimento, garam masala, chile, lemon juice, oil, and a couple of teaspoons of salt. Blend on high until you have a very smooth puree. Set aside.

2. Start trimming the leg of lamb by slicing off the large chunks of fat and silver skin covering the leg. It is important to remove most of this - if not, the lamb will be chewy and stringy when you grill it. You will have to remove quite a lot. Once you have trimmed a 3 lbs. leg, you will be left with about 2 lbs of good meat for grilling. Next, cube the trimmed meat into 1-inch cubes. Make sure the cubes are equal in size, to ensure that they reach doneness at the same time when you grill them.

3. Mix the marinade and the cubed lamb thoroughly. Ensure that the marinade is spread evenly. Vacuum-seal or cover tightly with plastic wrap and refrigerate for at least 18 hours. 

4. Soak the bamboo skewers for at least 2 hours before grilling. This will prevent the skewers from burning. Use flat skewers when grilling to prevent the meat from rotating on the skewers. 

5. Set your gas grill on medium-high and let it preheat. 

6. Thread 6-8 lamb cubes on each skewer. Season with salt on each side. 

7. Grill the lamb for 5-7 minutes total or until ready. The outside should be charred, and the meat should have a little resistance when pressed. Flip the skewers once. 

8. Serve immediately.

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com