Lamb Skewer Grilled with Haitian Episodic Sauce


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Lamb Skewer Grilled with Haitian Episodic Sauce

Lamb Skewer

The grilled lamb skewer with Haitian epis is an excellent choice for barbecues or alfresco meals. When entertaining relatives and friends, serve as finger snacks.

The grilled lamb skewers recipe with Haitian epis is an excellent choice for grilling or al fresco dining. Serve them as finger snacks or canapes when entertaining family and friends, or as part of a family meal with rice, pasta, or a side salad.

Marinate the lamb in the mouth-watering Haitian epis sauce, sea salt, black pepper, and smoked paprika for color and a smoky flavor. If you want, add onions or sweet bell peppers to the skewers, but this is optional (you can use red onions to add some crunch and sweetness to the lamb).

Preparing Lamb Skewer

Boneless lamb shoulder, lamb sirloin, or lamb leg are the ideal cuts for lamb skewers. I chose the lamb shoulder cutlets because I believe they have the ideal amount of meat-to-fat ratio, making them soft. You want some fat in the meat, but not too much.

If you bought bone-in lamb, remove the bone and cut the meat into bits. You can accomplish this by first cutting the meat into vertical strips, then using the strips to cut it into 1-inch cubes.

Marinate for Maximum Flavor

Coat the lamb in a generous quantity of Haitian epis and set it aside for at least 30 minutes to allow the epis tastes to permeate the lamb chunks.

Season the lamb thoroughly before adding the epis. I used Maldon salt flakes, black pepper, and smoky paprika in this recipe.

Lamb Skewer

Best Grilled Lamb Kabobs Recipe

What is the key to a tender, juicy grilled lamb kabobs recipe? A specific Mediterranean marinade that spices and tenderizes the meat, as well as some grilling techniques, results in the juiciest kebabs ever.

When it comes to BBQ season, you know we’re crazy about kabobs! Dinner is ready when you add a salad, your favorite dip, or a little mezze

Lamb kabob marinade

When marinating lamb, don’t be afraid to experiment with ingredients that will complement its rich, robust flavor. However, it is equally crucial to utilize a marinade that will tenderize the meat while also imparting taste. This is especially true if you use lamb shoulder or boneless leg of lamb instead of lamb loin fillet, which is softer, as I just mentioned.

The following ingredients are used to produce the lamb kabob marinade:

Onions. The magic element in this marinade is pureed onions, which will tenderize and taste the meat.

Spices made from fresh garlic Allspice, nutmeg, and cardamom are three warm spices that lend a rich Middle Eastern taste to the lamb skewers.

Quality extra virgin olive oil has the unique ability to help draw fat-soluble tastes out of components like garlic and onions and transmit them into the meat.

1 lemon, zest, and juice There are not a lot of acids here, but it gives zing and helps tenderize the lamb.

Lamb kabobs on the grill

Grill the meat skewers over high heat for 7 to 9 minutes, rotating every couple minutes, depending on how well-done you want your lamb (on my grill, 7 minutes produced medium-rare kabobs).

Lamb Skewer

How to cook Lamb for Kabobs:

Trim and chop the lamb Marinate the meat Skewer it Grill it.


1 lb. boneless leg of lamb

Black pepper and kosher salt

Method of Marinate:

1 medium yellow onion

5 garlic cloves

1 teaspoon allspice

1/2 teaspoon nutmeg 1/2 teaspoon cardamom

1 cup packed fresh parsley 1/3 cups extra virgin olive oil

1 lemon juice and zest

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Lamb Skewer

Lamb Kabob Recipe:

Place the lamb in a large mixing basin and cut it into 1 to 12-inch cubes or pieces. Season with kosher salt and freshly ground black pepper to taste.

Combine the onion, garlic, spices, parsley, olive oil, and lemon juice in the bowl of a food processor fitted with a blade. Cover the processor and process until everything is finely chopped (you should end up with a thick onion marinade).

Pour the onion marinade over the lamb and mix thoroughly to ensure that all of the lambs is properly covered. Refrigerate for up to 2 hours, covered. (If you don’t have time, leave the kabobs to marinade for about 30 minutes at room temperature.)

Using a brush, clean the grates of a gas barbecue (or an indoor griddle) with oil and heat

Shake off any leftover marinade and thread the lamb pieces onto long skewers, leaving some space between each piece (I used 6 wooden skewers that have been soaked in water).

Arrange the lamb kabobs in a single layer on a hot grill or griddle. Grill each kabob one-quarter turn every couple minutes over high heat until the meat is browned all over, 7 to 9 minutes depending on how well you prefer your lamb cooked (7 minutes on my grill produced medium-rare kabobs).

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