Grilled Lamb Skewers with Turkish Chimichurri Sauce

Grilled Lamb Skewers with Turkish Chimichurri are an easy, flavorful weeknight meal. Juicy lamb grilled with fresh vegetables and finished with a bright Turkish-style chimichurri makes these skewers a go-to during grilling season.

Let’s catch up!

Quick garden update: this past weekend Mr. B and I finished the planting at Grier Groceries. We’ll be gone most weekends until July 4th, so we made a big push to get everything in the ground. The beds are planted and we’re ready for fresh produce.

We sowed a variety of seeds — golden beets, zucchini, yellow squash, arugula, spinach, rainbow chard, beans, peas, and cucumbers — plus a full array of herbs and a healthy heirloom tomato section. For heat, we tucked in Tabasco and Thai peppers. If only we could grow chorizo alongside the veggies…

With the garden complete, we’re moving on to phase two of the backyard remodel: lighting and furniture. If you have patio furniture recommendations, I’d love to hear them — we’ve been browsing Wayfair for value but are curious whether West Elm or Crate & Barrel are worth the splurge. For now, all I want to do is fire up the grill and make these Grilled Lamb Skewers with Turkish Chimichurri.

Mr. B and I are currently in a “put chimichurri on everything” phase — pizza, sandwiches, burgers, breakfast burritos — you name it. This Turkish-inspired chimichurri is our latest obsession. I found dried Turkish oregano at the spice shop and added it to my usual chimichurri blend; it adds a fragrant, slightly tangy kick. Make a generous batch because it disappears fast.

Top those skewers with the chimichurri and you’ve got a simple, impressive dish for the grill. With new garden beds, incoming patio furniture, and twinkling lights, I might just spend the whole summer in the backyard enjoying meals like this.

Print Recipe

Grilled Lamb Skewers with Turkish Chimichurri

Yield: Makes 4 skewers

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

For the Turkish chimichurri:

1 1/2 cups chopped parsley

4 garlic cloves, roughly chopped

4 tsp dried Turkish oregano (or 3 tbsp fresh chopped oregano)

3 tbsp red wine vinegar

1/2 cup olive oil

1/2 tsp kosher salt

1/4 tsp ground black pepper

1/2 tsp red pepper flakes

For the lamb skewers:

1 1/2 pounds one-inch lamb cubes (chicken or beef also work)

1/4 cup olive oil

1 1/2 tsp kosher salt

1 tsp ground black pepper

24 cucumber slices

12 grape tomatoes (choose larger grape tomatoes for stability on the skewer)

Directions:

For the Turkish chimichurri:

Combine all chimichurri ingredients in a small food processor or blender. Pulse until the mixture is well combined but still has texture. Adjust seasoning to taste. Transfer to a lidded container and refrigerate for at least 30 minutes to let the flavors meld.

For the lamb skewers:

Place the lamb cubes on a baking sheet and toss with olive oil, kosher salt, and pepper.

To assemble each skewer: thread two cucumber slices, one grape tomato, and one lamb cube, then repeat so each skewer holds two cucumber slices, two tomatoes, and two lamb pieces. Continue until all skewers are assembled; any leftover vegetables can be used as desired.

Preheat the grill to medium-high. Brush the skewers with a little extra olive oil to prevent sticking. Grill the skewers, turning every 3–4 minutes, until the lamb reaches your desired doneness. Remove from the grill, let rest briefly, and serve topped with Turkish chimichurri.

These Grilled Lamb Skewers with Turkish Chimichurri combine tender, flavorful lamb with a bright, herb-forward sauce. They’re an easy, crowd-pleasing option for barbecues and outdoor meals—simple to prepare and bold in flavor.