Grilled Citrus-Marinated Lamb Skewers with Kalamata Olive Tapenade

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

Tender lamb skewers marinated in a bright citrus-herb blend, served with a tangy Kalamata olive tapenade to enhance the smoky flavors. This Mediterranean-inspired grilling recipe, ready in about 27 minutes, pairs fresh lemon juice, orange juice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb lamb leg, trimmed and cut into 1-inch cubes
• 3 tbsp fresh lemon juice
• 2 tbsp orange juice
• 3 minced garlic cloves
• 3 tbsp extra virgin olive oil
• 1 tbsp chopped fresh rosemary
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 6 soaked in water for 30 minutes wooden skewers
• 1/2 cup pitted Kalamata olives
• 1 tbsp rinsed capers
• 1 tbsp chopped fresh parsley
• 1 tsp red wine vinegar

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Instructions

1. Step 1: In a medium bowl, combine 3 tbsp fresh lemon juice, 2 tbsp orange juice, 3 minced garlic cloves, 3 tbsp extra virgin olive oil, 1 tbsp chopped fresh rosemary, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to make the marinade.
2. Step 2: Add 1 lb lamb leg cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
3. Step 3: While the lamb marinates, prepare the Kalamata olive tapenade by pulsing 1/2 cup pitted Kalamata olives, 1 tbsp rinsed capers, 1 tbsp chopped fresh parsley, and 1 tsp red wine vinegar in a food processor until coarsely chopped but spreadable.
4. Step 4: Preheat a grill or grill pan to medium-high heat (about 400°F). Thread the marinated lamb cubes onto 6 soaked wooden skewers.
5. Step 5: Grill the lamb skewers for 3-4 minutes per side, turning to develop a nice char and cook to medium-rare or desired doneness.
6. Step 6: Remove skewers from the grill and let rest 5 minutes. Serve with a generous spoonful of Kalamata olive tapenade on the side.