Yield:
6 servings (serving size: 2 skewers)

"My family enjoys lamb, so I was delighted to discover lamb tenderloin at the supermarket. The butcher explained it's a perfect cut to slice and thread onto skewers. It has a wonderful flavor, and like beef and pork tenderloin, it's a lean and versatile choice. I like to serve these with roasted asparagus, broccoli, or cauliflower and either quinoa or toasted brown rice with saffron." —Florence Gardner, Greenville, S.C.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

Combine all ingredients except lamb in a large zip-top plastic bag. Add lamb to bag; seal and marinate in refrigerator 30 minutes.

Step 3

Remove lamb from bag; discard marinade. Thread lamb pieces evenly onto 12 (10-inch) skewers. Grill 2 minutes on each side or until desired degree of doneness.

Ratings & Reviews

jjsandiego's Review

MadeyClan
February 16, 2012
This was really good, and reasonably fast for a marinated dish. The flavor was surprisingly good for that short of a marinade time. I had boneless leg of lamb left from another dish so I used that instead of the tenderloin. It was delicious!

OnTheMove84's Review

Kimmimz
December 05, 2010
This is a wonderful special occasion meal. Lamb tenderloin is extremely expensive (at least in my area), but worth every penny.

MadeyClan's Review

jjsandiego
July 11, 2010
This was a great recipe! I used Tri-Tip steak instead of the lamb and it turned out great. Our 4 year old daughter loved it too.

Kimmimz's Review

OnTheMove84
May 01, 2009
This was a great dish, even my young picky eaters ate it up! It was perfectly fresh with all the herbs, and it worked well with beef tenderloin too. I highly recommend marinating for a longer time, at least 2 hours. I served with extra lemons, and grilled veggies. An easy tasty meal.