Grilled Italian Skewered Lamb

Grilled Italian Skewered Lamb

You can serve this Grilled Italian Skewered Lamb with a nice creamy polenta or  Pan Fried Rosemary Potatoes.


Serves 4 to 6 people.

  • 2 pound boneless leg of lamb, cubed

  • 1/2 pound of pancetta, cut into 4 slices

  • 1 yellow onions, cut into large chunks

  • 1 green bell pepper, cut into chunks

  • 1 red bell pepper, cut into chunks

  • 12 cherry tomatoes

  • 1 zucchini, cut into 1/2 inch circles

  • 5 cloves of garlic, finely chopped

  • 3 cups of dry white wine

  • 1/2 cup of extra virgin olive oil

  • 1/4 cup of fresh parsley, chopped

  • 2 tsp of dried rosemary

  • 2 tsp of dried sage

  • 4 whole bay leaves

  • 1 small onion, finely chopped

  • 1/2 tsp of salt

  • 1/2 tsp of freshly ground black pepper


  1. Trim all the fat from the lamb.

  2. Place the lamb in a large plastic bag.

  3. In a large bowl combine the wine, 3 of the cloves of chopped garlic, the rosemary, sage and bay leaves.

  4. Pour the wine mixture into the bag and refrigerate overnight.

  5. Mix the olive oil, garlic and parsley in a small bowl and set aside.

  6. Pre-heat the broiler or prepare the barbecue.

  7. Drain the lamb on a paper towel.

  8. Alternate the lamb, pancetta, and vegetables on a long metal skewer.

  9. Season with salt and pepper.

  10. Brush with oil, parsley and garlic mixture and place on indirect heat on the grill for 10 to 15 minutes while turning and basting with the parsley, garlic and oil mixture.


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