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Grilled Lamb Skewers with Chimichurri

Yields4 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins

These Grilled Lamb Skewers with Chimichurri are a perfect main dish to any barbecue. The skewers paired with a fresh chimichurri sauce make the perfect crowd pleaser. They are also just as tasty when made with sliced flank steak or boneless chicken breasts.

Grilled Lamb Skewers with Chimichurri

For the Lamb Skewers:
 1 ½ lbs leg of lamb, visible fat removed; sliced across the grain into about ¼ inch thick strips
 2 tbsp finely minced rosemary (about 3 sprigs)
 2 tbsp finely minced garlic
 zest and juice from 1 large lemon
 2 tbsp Colavita Balsamic or Aged Red Wine Vinegar
 1 cup Colavita Extra Virgin Olive Oil
 Chimichurri Sauce
 *Special Equipment: 12 bamboo skewers, soaked for 1 hour in water
Chimichurri Sauce:
 ½ cup packed fresh parsley leaves
 1 tbsp fresh mint
 1 tsp fresh oregano
 2 cloves garlic, minced
 1 large shallot, minced
 1 tbsp Colavita Capers, rinsed
 1 tsp Colavita Sun-dried Tomatoes, drained and minced
 1 anchovy fillet (packed in olive oil) drained and mashed (optional)
 2 tbsp Colavita White Balsamic Vinegar
 ½ cup Colavita Extra Virgin Olive Oil
 Salt and coarsley ground black pepper to taste
Prepare the Skewers:

Combine the rosemary, garlic, lemon zest, juice, vinegar and olive oil in a large bowl; whisk well.


Put meat in a large zip-top bag; pour ¾ of the marinade in, reserving ¼ for basting the meat while cooking. Squeeze as much air from the bag as you can; seal and allow meat to marinate in the refrigerator for at least a couple of hours, overnight if possible.


Remove the bag with the meat and the reserved marinade from the refrigerator and allow to come to room temperature.


Heat grill to high.


Remove the meat from the marinade; discard marinade. Thread meat on skewers; place on grill; grill turning occasionally and basting with the reserved marinade until cooked to desired degree of doneness; about 5 minutes for medium. Drizzle with chimichurri. Serve hot or at room temperature.

Prepare the Chimichurri Sauce:

Finely mince the herbs, garlic, shallot, capers, sun-dried tomatoes and anchovy by hand or in a food processor using on/off pulses (do not over process).


Add the vinegar and oil, whisk or process until well incorporated.


Let sit at room temperature for a couple of hours to allow the flavors to blend. Use immediately or cover and refrigerate for up to one week.

Nutrition Facts

Servings 4