Easter Holiday Lamb and Mint Skewers

Name: Easter Holiday Lamb and Mint Skewers
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 lbs (900 g) lamb shoulder, boneless and trimmed, cut into 1½-inch (4 cm) cubes; 1½ cups (30 g) fresh mint leaves, tightly packed, finely chopped; ½ cup (120 ml) fresh lemon juice; 6 cloves (30 g) garlic cloves, minced, minced; ⅓ cup (80 ml) extra-virgin olive oil; 2 tsp (4 g) dried oregano; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 2 tsp (4 g) lemon zest, from 2 lemons, finely grated; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Tender, fragrant lamb shoulder marinated in fresh mint, lemon, and garlic, then grilled on skewers until charred outside and juicy inside. A showstopping Greek Easter tradition that's elegant enough for holiday tables but simple enough for weeknight grilling.

Prep: 25 min
Cook: 12 min
Wait: 2 hr
Total: 2 hr 37 min
Makes: 4 skewers (12–16 pieces each)

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes (or use metal skewers)
Cut lamb into even 1½-inch (4 cm) cubes so they cook uniformly
Preheat your grill to medium-high (about 400°F/200°C)
Have all marinade ingredients ready before adding the lamb

1
Make the marinade
- In a large bowl, combine the chopped fresh mint, lemon juice, minced garlic, olive oil, lemon zest, dried oregano, red pepper flakes (if using), salt, and black pepper.
- Stir until well combined and the salt dissolves slightly.
- The marinade should be bright green with visible mint leaves and aromatic.
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Ready when: All ingredients are fully combined and salt is mostly dissolved
Tip: Don't over-chop the mint—you want visible flecks, not a paste. Roughly chop it by hand for best flavor.
2
Marinate the lamb
- Add the cubed lamb shoulder to the bowl and fold gently with a spatula to coat every piece with the mint mixture.
- Make sure the lamb is fully submerged or turned in the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
- The longer it sits, the more the mint and lemon infuse the meat.
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Ready when: Lamb is fully coated and has been chilled
Tip: If marinating longer than 4 hours, turn the lamb gently halfway through to ensure even flavor distribution.
3
Thread the skewers
- Remove the lamb from the refrigerator 15 minutes before grilling.
- Thread the marinated lamb cubes onto the soaked wooden or metal skewers, dividing equally and packing them snugly (about 3–4 inches/7.5–10 cm apart along the skewer).
- Leave about 1 inch (2.5 cm) of space at each end for handling.
- Reserve the remaining marinade in a small bowl.
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Ready when: All lamb pieces are threaded firmly onto 4 skewers with spacing
Tip: Pat the lamb dry with paper towels before threading—this helps it brown better on the grill.
4
Preheat and oil the grillOven 400°F / 205°C
- Heat your grill to medium-high (about 400°F/200°C or you can hold your hand 3 inches above the grate for 3–4 seconds).
- Lightly oil the grill grates with a folded paper towel dipped in neutral oil to prevent sticking.
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Ready when: Grill is hot and grates are oiled
Tip: If using a grill pan indoors, preheat it on the stovetop over medium-high heat until it's smoking slightly.
5
Grill the skewers
- Place the skewers on the hot grill and cook for 10–12 minutes, rotating every 2–3 minutes (about 3–4 times total) so the lamb develops an even, charred crust on all sides.
- Each rotation should take 2–3 minutes.
- The meat should be golden brown with light char on the outside.
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Ready when: Lamb is evenly browned with light charring; an instant-read thermometer reads 130°F (54°C) for medium-rare
Tip: Rotate the skewers carefully and don't press down on the meat—this keeps it juicy. If flare-ups occur, move skewers to a cooler part of the grill.
6
Rest and serve
- Transfer the skewers to a clean plate and let them rest for 3–5 minutes so the juices redistribute.
- Drizzle with the reserved raw marinade if desired, or serve with lemon wedges and fresh mint sprigs on the side.
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Ready when: Meat is still warm and juices have been reabsorbed
Tip: Resting is crucial—skipping this step makes the lamb dry. Use this time to set the table.

Good to know

Tips

For a festive Easter presentation, serve the skewers on a bed of fresh greens with tzatziki sauce, warm pita, sliced tomatoes, and crumbled feta cheese.
Soak wooden skewers for at least 30 minutes in cold water, or overnight, to prevent charring. Metal skewers don't need soaking but conduct heat—use caution when handling.
If your lamb pieces are uneven in size, the smaller ones will cook faster. Cut them as uniformly as possible, or group similar sizes on each skewer.
The reserved raw marinade adds a fresh, bright finish and is safe to serve because the skewers reach a safe temperature. Spoon it over the finished skewers or offer on the side.

Make ahead

You can marinate the lamb for up to 8 hours ahead. Assemble the skewers and grill just before serving for the best texture and flavor.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes, or slice and serve cold on a salad. Do not freeze, as the texture of the lamb will become grainy.

Substitutions

lamb shoulder, boneless and trimmed → beef sirloin or lamb leg. Both work beautifully; beef will be slightly leaner, while lamb leg is more tender. Cut into the same 1½-inch cubes and adjust cooking time by 1–2 minutes if needed.
fresh mint leaves, tightly packed → fresh flat-leaf parsley with 1 tsp dried mint. Parsley is milder and less floral; the dried mint compensates. The skewers will be less fragrant but still delicious.
fresh lemon juice → red wine vinegar or white wine. Both add acidity and depth. Use the same amount. Vinegar gives a sharper tang; wine is more mellow and rich.
extra-virgin olive oil → neutral oil (vegetable, canola, or avocado oil). You'll lose the fruity, grassy olive oil flavor, but the skewers will still cook well and absorb the mint and lemon.