Grilled Basque Lamb Skewers on Arteflame | Nevada BBQ

Introduction

These juicy, rustic Basque Lamb Skewers are packed with big Mediterranean flavors and grilled to perfection over high heat using the Arteflame grill. Originating from the Basque region, this recipe uses the intense sear of the Arteflame’s center grill grate combined with the even heat of its flat cooktop for the ultimate reverse searing method. With garlic, fresh rosemary, and butter enhancing every bite, this recipe is made for outdoor grilling in Nevada style – bold, flavor-forward, and deliciously simple.

Ingredients

• 2 lbs boneless leg of lamb, cut into 1.5-inch cubes
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 1/2 cup unsalted butter, melted
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Metal or soaked wooden skewers

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins in the grill and pour a bit of vegetable oil over them.
2. Stack dry firewood over the napkins in a teepee shape.
3. Light the napkins and let the fire build. Wait about 20 minutes until the grill is hot and the center grate reaches searing temperature (1,000°F).

Step 2: Marinate the Lamb

1. In a large bowl, whisk together melted butter, garlic, rosemary, smoked paprika, salt, and pepper.
2. Toss the lamb cubes in the marinade until fully coated. Let marinate for 30-45 minutes, or while the grill heats.

Step 3: Skewer the Lamb

1. Thread the marinated lamb cubes onto metal or soaked wooden skewers, leaving a small space between each piece for even cooking.

Step 4: Sear the Lamb Skewers

1. Place skewers directly onto the center grill grate of the Arteflame for a high-temperature sear.
2. Sear each side for about 1 minute or until a deep golden crust forms, locking in the juices.

Step 5: Finish on the Flat Cooktop

1. Move the seared skewers from the center grate onto the hotter inner zone of the Arteflame flat cooktop.
2. Cook, turning occasionally, for 5–10 minutes, depending on desired doneness.
3. Remove lamb when internal temperature is 15°F below your target (130°F for medium-rare; it will rise to 145°F as it rests).
4. Let the lamb rest 5 minutes before serving.

Tips

• Use a good instant-read thermometer for perfect doneness.
• Always rest meat before serving to retain juices.
• Use fresh rosemary for bold herbal flavor.
• For extra flavor, brush skewers with more butter as they finish cooking.
• Don’t overcrowd the skewers, this allows for even grilling.

Variations

1. Spiced Moroccan Skewers: Swap rosemary for cumin and coriander, and add a touch of cinnamon and chili flakes for a North African flair.
2. Lemon Herb Lamb Skewers: Add lemon zest and thyme to the marinade and serve with a lemon wedge for brightness.
3. Lamb and Veggie Combo Skewers: Alternate lamb with chunks of red onion, bell pepper, and zucchini for a colorful twist.
4. Mediterranean Mint Lamb: Use fresh mint in place of rosemary and drizzle with Greek yogurt sauce when serving.
5. Basque Beef Skewers: Substitute lamb with ribeye or sirloin for beef lovers, keeping the garlic-rosemary butter marinade.

Best pairings

• Grilled baby potatoes with butter and rosemary (also on the Arteflame griddle)
• Charred shishito peppers or grilled asparagus
• Crusty artisan bread brushed with garlic butter
• Glass of bold red wine like Tempranillo or a chilled Spanish rosé
• Smoky eggplant dip with pita triangles

Conclusion

This Basque Lamb Skewer recipe is rich in flavor and designed for the blazing power and precise control of the Arteflame grill. With high-heat searing and even finishing on the flat cooktop, each bite is seared, juicy, and tender — capturing the essence of outdoor Nevada grilling at its finest. Make this your go-to for impressive backyard grilling any time of year.