Beer-Marinated Lamb Skewers with Chimichurri Sauce

Beer-Marinated Lamb Skewers with Chimichurri Sauce | www.floatingkitchen.net
  • Beer-Marinated Lamb Skewers with Chimichurri Sauce
Posted on April 1, 2015
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Oh hey, Easter is THIS Sunday. {insert feelings of un-preparedness}.

I swear I totally knew that at some point. But then I guess I forgot about the whole thing. I must have eaten one to many jelly beans, causing my brain to turn into a useless, sugary lump. Side note: I LOVE the black jelly beans. If you’re a hater, you can pick ‘em out and send ‘em my way!

So now here we are, just a few days from Easter, and I’m realizing that I haven’t brought you guys any lamb recipes. Until today. These Beer-Marinated Lamb Skewers with Chimichurri Sauce are my attempt to fix my embarrassing oversight.

Since we finally had a stretch of nice weather around here (punctuated by a day of snow, but let’s pretend THAT didn’t happen and never speak of it again), I decided to fire up the grill and cook some simple lamb skewers. But before these babies hit the grill, I let them take a little soak in some beer. Because beer + meat is always a good idea. Always.

Grilled-Lamb-Chimichurri-Sauce-1

I debated for a hot second about what type of beer would be best in this situation. Typically, I like to pair red meat for cooking with a beer that has dark, sweet undertones (think coffee, chocolate or caramel flavors). But since lamb has an earthy, almost grassy quality, I decided something hoppy would fit the bill. And yup. Totally hit the nail on the head. I used Rogue Ales Brutal IPA for this recipe, which I highly recommend. But you can certainly use your favorite hoppy beer of choice. It will be great!

And because we always (always!) need a sauce or topping of some kind, I whipped up a green-as-can-be chimichurri sauce. It’s really fresh and flavorful and I think you’re totally going to want to put it on everything that comes off your grill.

I like to buy a boneless lamb roast and cube the meat myself. But if you want to save yourself the trouble, you can look for lamb that is all ready cut (usually labeled “stewing meat”) or ask your butcher very nicely to do it for you!

Cheers,

Liz

Beer-Marinated Lamb Skewers with Chimichurri Sauce

Serves 4

Beer-Marinated Lamb Skewers with Chimichurri Sauce

Ingredients

  • For the Lamb
  • 2 lbs boneless lamb roast, cut into approximately 1 1/2-inch cubes
  • 2 garlic cloves, minced
  • 1 tablespoon honey
  • About 1 1/2 cups IPA beer
  • Extra-virgin olive oil
  • Salt
  • Black pepper

  • For the Chimichurri Sauce
  • 1 cup fresh parsley, packed
  • 1 cup fresh cilantro, packed
  • 1 tablespoon fresh oregano
  • 1 garlic clove
  • 1/2 tsp. lemon zest
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 2 tablespoons red wine vinegar
  • Scant 1/2 cup extra virgin olive oil

Instructions

  1. Marinate the lamb. Add the lamb cubes, garlic and honey to a large zip-closure bag. Pour in enough beer so the meat is just covered. Seal the bag and place it in your refrigerator for about 1 hour.
  2. While the lamb is marinating, make the chimichurri sauce. Add all of the ingredients, except for the olive oil, to the bowl of your food processor with the blade attachment. Pulse the mixture together a few times. Scrape down the sides of the bowl. Then add the olive oil and process until combined, scraping down the sides of the bowl as necessary. You want some texture to the sauce, so don’t over process the mixture. Transfer the chimichurri sauce to a small re-sealable container (mason jars work great here). The sauce can be stored for about 1 week in the refrigerator.
  3. Grill the lamb. Take the lamb out of your refrigerator and set it on the counter top to remove some of the chill. Pre-heat your grill to medium-high. Thread the lamb cubes onto metal skewers (or bamboo skewers that have been pre-soaked in water). Discard the marinade. Drizzle the lamb with a little olive oil. Season all sides with salt and pepper. Place the skewers on your pre-heated grill. Cook until the desired level of doneness (about 7-9 minutes total for medium), turning the skewers every couple of minutes so you get a nice char on all sides. Remove the skewers from the grill and transfer to a clean plate. Tent with foil to keep warm.
  4. You can either serve the skewers as is, or remove the meat from the skewers before serving. Spoon the chimichurri sauce over the grilled lamb before serving, passing any extra sauce at the table.
https://www.floatingkitchen.net/beer-marinated-lamb-skewers-with-chimichurri-sauce/

40 Comments


  • Yum! I don’t think I’ve ever had lamb quite like this before! I love the beer marinade. Sounds perfect, Liz!

    Reply

    • Thanks, Gayle! I hope you try it out! It’s so good (and easy!).


  • You can have all my black jelly beans forever and ever, amen! I’ll ship ’em overnight to ya! I admit, when I was younger, I was obsessed with the popcorn jelly bellys. These skewers are just what I’ve been craving! I love both lamb and cimichurri and am practically licking my computer screen. So good!

    Reply

    • Ok, good. Send me all your black jelly beans! I’ll trade you some beery lamb for them. 🙂


  • Dinner dilemma solved!! And jelly belles are where it’s at. Love the popcorn flavor!

    Reply

    • Oh yeah. Popcorn flavored is where it’s at. They should make a cadbury egg flavored jelly bean. Now that would be good!


  • Oh my, do these skewers look tasty. I’m all about boozy lamb. Yeah, I am in no way prepared this year.

    Reply

    • I’m all about boozy EVERYTHING! Ha ha.


  • Girl, you can have ALL of my black jelly beans! Just make sure to give me your lemon ones! I LOVE when meats are cooked in beer. Adds such a nice flavor to them!

    Reply

    • Ok, sounds like an excellent trade!


  • Love the flavors, Liz, these look incredible! Great pics

    Reply

    • Thanks, Matt! I appreciate the awesome compliment!


  • I don’t drink beer and I’m allergic to lamb. Can you think of another way to make this so I can enjoy it? APRIL FOOLS! Haha! Oh man Elizabeth, these skewers sound delicious! So smart marinating them in beer. Beer = love. Oh, and you can have allll the black jelly belly’s!

    Reply

    • Natalie!!! I laughed so hard that my stomach now hurts. This is the best thing I’ve read all day. Thanks friend! XO


  • Beer makes everything better! Great idea to use Chimichurri – it just screams spring! I’m a total black jelly bean hater

    Reply

    • Beer DOES make everything better! And hand over those black jelly beans!


  • Liz, we just got back from spring break and I’m all out of sorts. . and we rec’d some bad news re: a very good friend of mine re: her health so I am with you sister on the being unprepared for Sunday. . just starting to get back into the groove of things today. . I love these lamb skewers!! and chimichurri sauce on everything!!! I love chimichurri sauce!!!

    Reply

    • Oh Alice. My thoughts are with you and your friend. Sending hugs!


  • Well, I am not into jelly beans….but I really have been digging the Mike & Ike Zours!!!! I should stop eating them actually…now that I think about it. Sugar. Overload! But this recipe is uh-mazing and high five to beer + meat!!

    Reply

    • Yeah I’ve all ready overdone myself with the jelly beans and we still have a few more days to go until Easter. I think I have to stop too. I’ll just eat lamb and drink beer instead!


  • These skewers look incredible! I like to cut lamb up myself too – sometimes to eat like this and sometimes to grind. Have you ever ground your own to make lamb burgers? Awesome!! Anyway, can’t wait to try this recipe Liz. Amazing! Happy Easter!

    Reply

    • I’ve never ground my own, but I bet it’s amazing! Let me know if you try out the recipe, Marissa!


  • I just laughed out loud when I saw Natalie’s comment, so hilarious! I actually kind of like the black jelly beans too! I do not eat lamb too often, but I’m kind of thinking that needs to change after seeing this recipe. That sauce just looks incredible!

    Reply

    • Natalie is pretty funny today! And you are the first person (other than me) who has said they like black jelly beans!! Ha. 🙂


  • Yay for grilling weather! These lamb skewers are the perfect way to enjoy the warmer weather. I’ll take all of the beer, lamb and jelly beans that Natalie doesn’t want 🙂

    Reply

    • Oh you made me laugh, Ashley! 🙂 Hooray for grilling weather!


  • Okay, so I’ll send you all my black jellybeans if you will send me a vat of this chimichurri. I want it’s fresh flavor on all the things!

    Reply

    • Sounds like a deal!


  • Beer-marinated lamb sounds like something I need in my life like yesterday. Holy moly, Elizabeth! These skewers are springtime perfection!

    Reply

    • You definitely need these in your life, Sarah! XO


  • I grew up with my grandfather’s leg of lamb at Easter, and since he’s passed away, I try to keep the tradition going. These lamb skewers are a great way to enjoy lamb the easy way! I love the beer marinade and chimichurri is always a favorite!

    Reply

    • Yeah, my family does lamb on Easter too. It’s so great to be able to keep our cooking traditions alive! Lamb skewers are an easy and fast way to do it! Have a great weekend, Marcie. XO


  • I totally love black jelly beans too! And I love that no one else likes them, because that means I get more. 🙂 These skewers look amazing… especially the sauce which looks SO bright and fresh! Hope you have a great Easter!!

    Reply

    • Thanks, Jess! Glad to find someone else who like the black jelly beans. I think everyone else said they hated them. I’m totally down to share with you! 🙂


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  • Do you think I could use a similar recipe with lamb chops but pan sear instead of grill?

    Reply

    • I think that would work just fine!

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