Samad: “Lina, the smell of these lamb spiedini on the grill… I’m officially hungry and emotional.”
Lina: “Same here! There’s just something magical about skewered meat. Especially lamb. So juicy. So underrated.”

What Is Lamb Spiedini, Anyway?

Lina: “Okay, first off ‘spiedini’ is just a fancy Italian way of saying skewers. Think marinated, grilled meat threaded on sticks, but with serious Mediterranean vibes.”
Samad: “And when you use lamb? Oof. The richness, the herbs, the char… it’s like a cozy backyard trip to Sicily.”

These lamb skewers are perfect for Canadian families looking for cozy meals that still feel a bit gourmet. And bonus they’re super quick to prep, grill, and devour.

Ingredients You’ll Need

Fresh lamb spiedini ingredients on a cutting board

For the Lamb:

1.5 lbs boneless lamb leg or shoulder, cut into 1-inch cubes
2 tbsp olive oil
3 garlic cloves, minced
Zest of 1 lemon
Juice of 1/2 lemon
1 tbsp fresh rosemary, finely chopped
1 tsp dried oregano
Salt and pepper to taste

Optional Add-Ons:

Cherry tomatoes
Bell peppers (red, yellow, or orange)
Red onion chunks

Samad: “Honestly, don’t overthink it. Lamb and lemon are like the Sidney Crosby and pucks of grilling. Meant to be.”
Lina: “Haha! Plus, those optional veg? They add colour, sweetness, and make cleanup even easier.”

How to Make Lamb Spiedini

Marinated lamb cubes in a bowl with herbs and lemon

Step 1: Marinate the Lamb

In a bowl, toss lamb cubes with olive oil, garlic, lemon zest, juice, rosemary, oregano, salt, and pepper.
Cover and marinate in the fridge for at least 1 hour (or overnight if you’re a planner).

Lina: “If you’re short on time, even 30 minutes helps. But overnight? Chef’s kiss.”
Samad: “I marinated mine while bingeing hockey highlights. That counts as multitasking, right?”

Step 2: Soak Those Skewers (If Wooden)

Soak wooden skewers in water for 30 minutes to avoid sad little flare-ups on the grill.

Lina: “Or use metal skewers and skip the drama altogether. We love a shortcut.”

Step 3: Assemble and Grill

Thread lamb cubes (and veggies if using) onto skewers.
Preheat your grill to medium-high.
Grill skewers 8–10 minutes, turning every few minutes for even char.
Rest 5 minutes before serving.

Samad: “The grill marks, the aroma… it’s basically summer on a stick.”
Lina: “Plus, it’s a total crowd-pleaser. Perfect for BBQs, camping trips, or a cozy Friday night in.”

Cooking Tips & Kitchen Hacks

1. Cut Evenly

Make sure lamb pieces are all around the same size so they cook evenly. You don’t want some chewy, some charred.

2. Room Temp Is Key

Take the lamb out of the fridge 20 minutes before grilling. Helps it cook more evenly and stay tender.

3. Don’t Overcook

Lamb should be slightly pink inside medium-rare to medium is the sweet spot for tenderness.

4. Serving Idea

Lamb spiedini served with pita, salad, and tzatziki

Serve with lemon wedges, tzatziki, and a warm pita. Maybe even a simple tabbouleh or couscous salad on the side.

Lina: “Omg, the combo of warm spiedini, cool tzatziki, and toasty pita? That’s the dream meal.”
Samad: “Add a backyard and a cold drink, and we’ve got a five-star night.”

Family-Friendly & Freezer Note

Lina: “Totally family-friendly too! Kids love anything on a stick.”
Samad: “And if you’ve got leftovers, they reheat like a charm. Or freeze the raw marinated lamb in a zip-top bag for later. Boom, meal prep!”

Flavour Variations to Try

Samad: “Okay Lina, real talk. What if someone wants to switch it up?”
Lina: “Glad you asked! Lamb is super versatile, and these spiedini are basically a blank canvas for your spice dreams.”

1. Moroccan-Style Spiedini

Add a pinch of ground cumin, coriander, cinnamon, and paprika to the marinade. Serve with harissa yogurt and couscous.

2. Greek-Inspired

Keep the rosemary, add crumbled feta after grilling, and serve with kalamata olives and a cucumber-tomato salad.

3. Sweet & Spicy

Drizzle a little honey and chili flakes into the marinade. The caramelized edges are chef’s kiss.

Samad: “That sweet and spicy version? 10/10 for anyone who likes a little kick.”
Lina: “And honestly, it’s fun to make a few variations for guests. Skewer sampler night!”

What to Serve with Lamb Spiedini

Classic Pairings:

Warm pita or naan
Creamy tzatziki or garlic aioli
Grilled veggies
Lemon rice or couscous

Salad Sides:

Greek salad with cucumbers and feta
Arugula with shaved parmesan and balsamic
Roasted beet and orange salad

Lina: “Okay but Samad, that grilled corn you made last time with chili-lime butter? Unreal with lamb.”
Samad: “Don’t tempt me. I’ll start grilling in January if you keep hyping me up.”

Why Canadian Families Love This

Samad: “It’s quick, it’s cozy, and it makes you feel like you actually did something fancy on a weeknight.”
Lina: “Exactly! Plus, lamb is available in most Canadian grocery stores now, and spiedini is a great way to get everyone to try it even picky eaters.”

Whether you’re grilling outdoors in summer or using a stovetop grill pan in February, these skewers deliver every time. And the leftovers? Wrap them in flatbread for a killer next-day lunch.

FAQ: Lamb Spiedini Edition

Q: Can I freeze this recipe for later?
A: Yes! Marinate the lamb and freeze it raw in a ziplock bag. When you’re ready, thaw and grill as usual.

Q: What cut of lamb works best?
A: Boneless lamb leg or shoulder is best. It’s tender, flavourful, and easy to cube.

Q: Can I cook these in the oven instead of grilling?
A: Totally. Preheat your oven to 425°F and roast on a foil-lined baking sheet for 15–18 minutes, flipping halfway.

Q: Is this recipe spicy?
A: Not at all! But you can easily add chili flakes or hot sauce if you like heat.

Q: What can I use instead of lamb?
A: Beef, chicken thighs, or even halloumi cheese for a veggie version. Just adjust the cook time.

For More Recipes visit: Quick & Cozy

Conclusion

Lina: “We hope this recipe brings a little joy to your table.”
Samad: “And don’t forget the best meals are the ones shared with family.”

Lina: “So go ahead, fire up the grill, pour something cold, and skewer your way to greatness.”

Samad: “Cheers to good food and good vibes, Canada-style.”