Spanish Grilled Lamb Skewers bring bold flavor and rustic charm straight to your grill. Inspired by the streets of Madrid and the rolling hills where lamb is a celebrated staple, this dish is all about savoring smoky meat seasoned with aromatic spices. The skewers capture the essence of Spanish cooking—simple ingredients, perfectly balanced, and brought to life over an open flame.

What makes this recipe memorable is the blend of earthy cumin, bright paprika, and a hint of heat that complements the tender lamb. Threaded onto skewers and grilled until charred on the edges yet juicy inside, each bite delivers a harmony of smoke, spice, and richness. Serve them hot off the grates with a squeeze of lemon, and you’ve got a plate that feels festive and refined at once.

Perfect for gatherings, these skewers turn an evening into a celebration. They pair beautifully with fresh bread, roasted vegetables, or a crisp salad, making them versatile for any table. Grilled lamb stands out without effort—it’s hearty, flavorful, and deeply satisfying.

For more food inspiration, please follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media and explore his award-winning rubs and cookbook, which are available at BigSwedeBBQ.com.

Spanish Grilled Lamb Skewers Ingredients

  • 1/2 Cup fresh Cilantro
  • ​1/2 Cup fresh Parsley (flat-leaf)
  • ​4 garlic cloves
  • 3 Tbs Lemon Juice
  • ​2 Tbs Garam Masala
  • ​2 Tbs Thyme
  • 3 Tbs Pimenton
  • ​1 Tbs Chile Pepper (New Mexico)
  • 2 Tsp Black pepper
  • 1 Cup Spanish Olive Oil
  • ​3 Lbs Leg of Lamb
  • ​Salt

Spanish Grilled Lamb Skewers Directions

  1. Make the marinade by combining the cilantro, parsley, garlic, black pepper, thyme, pimento, garam masala, chile, lemon juice, oil, and a couple of teaspoons of salt. Blend on high until you have a very smooth puree. Set aside.
  2. Start trimming the leg of lamb by slicing off the large chunks of fat and silver skin covering the leg. It is important to remove most of this – if not, the lamb will be chewy and stringy when you grill it. You will have to remove quite a lot. Once you have trimmed a 3 lbs. leg, you will be left with about 2 lbs of good meat for grilling. Next, cube the trimmed meat into 1-inch cubes. Make sure the cubes are equal in size, to ensure that they reach doneness at the same time when you grill them.
  3. Mix the marinade and the cubed lamb thoroughly. Ensure that the marinade is spread evenly. Vacuum-seal or cover tightly with plastic wrap and refrigerate for at least 18 hours.
  4. Soak the bamboo skewers for at least 2 hours before grilling. This will prevent the skewers from burning. Use flat skewers when grilling to prevent the meat from rotating on the skewers.
  5. Set your gas grill on medium-high and let it preheat.
  6. Thread 6-8 lamb cubes on each skewer. Season with salt on each side.
  7. Grill the lamb for 5-7 minutes total or until ready. The outside should be charred, and the meat should have a little resistance when you press it. Flip the skewers once.
  8. Serve immediately.

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com