Quick and Easy Cajun-Spiced Grilled Lamb Skewers with Fresh Herbs
Tender lamb chops cut into bite-sized pieces, marinated in a vibrant Cajun spice blend and fresh herbs, then grilled to juicy perfection in under 10 minutes. A flavorful American dinner that's fast and simple to prepare, ideal for a busy evening meal.
Ingredients
Check ingredients as you go.
- Marinade
- Skewers
Let’s make it
Marinade
Cut lamb chops into 1-inch cubes and place in a large mixing bowl.
Marinade
Add olive oil, lemon juice, minced garlic, Cajun spice blend, chopped fresh thyme and rosemary, salt, and freshly ground black pepper to the lamb. Mix thoroughly to coat evenly.
Marinade
Cover the bowl with plastic wrap and marinate the lamb in the refrigerator for at least 10 minutes to let the flavors meld. Alternatively, marinate up to 15 minutes if time allows.
Grill Preparation
Preheat the grill to medium-high heat (about 400°F or 200°C).
Skewers
Thread the marinated lamb cubes onto the soaked wooden skewers, leaving small gaps between pieces for even cooking.
Grill Cooking
Place the skewers on the preheated grill and cook for about 4-5 minutes per side, turning once, until the lamb is nicely charred on the outside and cooked to medium-rare or your preferred doneness. The internal temperature should reach at least 145°F (63°C).
Finishing
Remove the skewers from the grill and let rest for 5 minutes before serving to allow juices to redistribute.
Tips & notes
For best flavor, soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. You can prepare the marinade ahead of time and marinate the lamb up to 2 hours for deeper flavor. Serve with a simple side salad or grilled vegetables to keep the meal balanced and light.
Saving it for later
Store any leftover grilled lamb skewers in an airtight container in the refrigerator for up to 3 days. Avoid leaving lamb out at room temperature for more than 2 hours to maintain food safety.
Reheating
To reheat, warm the lamb skewers gently in a microwave-covered dish or in a preheated oven at 300°F (150°C) for about 10 minutes until heated through. Avoid overheating to prevent the lamb from drying out.
