Provencal Lamb Skewers

Provencal Lamb Skewers

  • Prep:
  • Cook Time:
  • Total:
  • Serving: Serves 4, 2 skewers per person

This Provencal lamb skewers recipe is by Chef Daniel Humm, the recent winner of the 2010 James Beard Award: Best NYC Chef.



  • Marinade:
  • 6 cloves minced garlic
  • 1/4 cup thyme leaves
  • 1 1/2 cups extra virgin olive oil
  • 2 tablespoons Kosher salt
  • 1 tablespoon fresh ground pepper
  • Lamb:
  • 2, 1-pound lamb loins
  • Vegetables:
  • 3 large, diced medium red onions
  • 16 cherry tomatoes
  • 16 large, fresh basil leaves
  • 4 large diced red bell peppers
  • To finish:
  • 1 tablespoon lemon zest
  • 2 teaspoons picked thyme leaves
  • 2 teaspoons chopped parsley
  • Extra virgin olive oil, as needed
  • Kosher salt and freshly ground pepper, as needed


  1. Begin by making the marinade for the lamb and the vegetables by combining all of the ingredients together in a large metal bowl
  2. Whisk well to combine
  3. Cut the lamb loins into 1 inch cubes
  4. Place in bowl metal bowl with marinade
  5. Add vegetables and mix gently to coat lamb and vegetables well with marinade
  6. Using 10” metal skewers begin to build skewers as desired. It should approximately be 2 -3 pieces of lamb, 2 pieces of red onion, 2 cherry tomatoes, 2 basil leaves, 2 olives and 2 pieces of red bell peppers
  7. Grill to desired temperature
  8. Combine lemon zest, thyme leaves and chopped parsley in small bowl. Sprinkle over grilled skewers. Drizzle with olive oil and season with salt and pepper as needed

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