- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 740 kcal
Quick summary
“A sophisticated specialty full of tradition, this skewer brings noble cubes of lamb shoulder marinated in olive oil, fresh garlic, rosemary, and lemon juice. It is worth baking to appreciate the striking and elegant flavor of the sheep meat, enhanced by the freshness of aromatic herbs and the heat of the embers.”
What you need to know
- O alecrim fresco picado e o alho compõem a harmonização perfeita para equilibrar as notas características da carne de cordeiro
- A paleta de cordeiro oferece a proporção exata de carne e gordura entremeada para manter o espeto macio na grelha
- O cozimento rápido de 10 a 15 minutos em calor alto preserva o ponto rosado e suculento sem ressecar a peça
Ingredients
Main
- 1 kg of lamb meat in cubes (preferably from the shoulder part)
- 4 tablespoons of olive oil
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 dessert spoon of salt
- 1 teaspoon of black pepper
- 1 tablespoon of lemon juice
- Wooden or metal skewers (previously soaked in water, if wooden)
Instructions
Principal
- Start by preparing the marinade: mix the olive oil, garlic, rosemary, salt, pepper, and lemon juice in a large bowl.
- Add the lamb cubes to the marinade, mixing well so that all pieces are covered. Deixe marinar por pelo menos 30 minutos.
- While the meat marinates, preheat the grill or barbecue to high heat.
- Assemble the skewers, placing the meat cubes on the skewers, alternating with pieces of onion and bell pepper, if desired.
- Place the skewers on the grill or barbecue, cooking for about 10 to 15 minutes, turning occasionally for even cooking.
- When the meat is golden and juicy, remove the skewers from the heat.
- Let rest for a few minutes before serving to maintain the juiciness of the meat.
- Serve with sides like farofa, garlic bread, or salad, if desired.
Chef's tips
- Deixe os espetos de madeira mergulhados em água por 30 minutos antes de espetar a carne para evitar que queimem na grelha
- Não retire toda a gordura natural da carne; ela derrete na brasa e hidrata os cubos durante o cozimento
- Deixe os espetos descansarem por 5 minutos sobre uma tábua morna antes de servir para reter os sucos aromáticos
Variations
- Intercale os cubos de cordeiro com pedaços de cebola roxa e fatias grossas de abobrinha italiana nos espetos
- Adicione 1 colher de café de cominho e sementes de coentro moídas à marinada para um perfil aromático mediterrâneo
- Sirva acompanhado de molho de iogurte natural temperado com folhas de hortelã picadas e alho ralado
Substitutions
- A paleta de cordeiro pode ser substituída por pernil de cordeiro desossado cortado em cubos regulares
- O alecrim fresco pode ser combinado ou substituído por folhas de hortelã fresca picada ou tomilho fresco
- O suco de limão pode ser trocado por vinho branco seco na marinada para amaciar as fibras da carne ovina
How to store
Store the roasted skewers in an airtight container in the refrigerator for up to 3 days. Reheat quickly in a hot skillet greased with olive oil or in the oven at 180°C for about 6 to 8 minutes to maintain the doneness.
Can it be frozen?
The cubed meat already marinated and mounted on skewers can be frozen raw for up to 90 days in a freezer bag. To roast, thaw gradually in the refrigerator for 24 hours before putting it on the grill.
What to serve with
Pairs with aromatic lentil rice with caramelized onions, toasted pita bread, dry curd, and fattoush salad. To toast, a full-bodied red wine like Syrah or Cabernet Sauvignon complements the meal.
Frequently asked questions
How to soften the strong aroma of lamb meat?
The marinade with minced garlic, plenty of fresh rosemary, and lemon juice reduces the characteristic odor and enhances the refined flavor of the meat.
What is the ideal cooking point for lamb meat?
The lamb should be served medium-rare or pink in the center; overcooking dries out the shoulder and hardens the meat texture.
Is it necessary to remove the fat from the lamb shoulder?
Only excess fat or tough silverskin should be trimmed; keep a thin layer of fat that will melt, bringing juiciness.
Can I use metal skewers to roast the lamb?
Yes, flat metal skewers are excellent because they conduct heat to the inside of the cubes and make it easier to turn the meat on the grill.
