New York Grilled Lamb Skewers on Arteflame

Introduction

Inspired by iconic street vendors in Manhattan, these New York Grilled Lamb Skewers bring together flavorful Mediterranean spices and the unmatched heat of the Arteflame grill. Using the reverse searing technique, we ensure the lamb is juicy, tender, and packed with smoky, bold flavor.

Ingredients

• 2 lbs boneless leg of lamb, cut into 1.5” cubes
• 3 tbsp plain Greek yogurt
• 1 tbsp lemon juice
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 4 garlic cloves, grated
• 1.5 tsp salt
• 1/2 tsp black pepper
• 2 tbsp melted butter (for cooking)
• Skewers (metal or wooden, soaked in water)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil onto three paper napkins.
2. Place these napkins in the center of the Arteflame grill fire bowl.
3. Stack some firewood on top of the oil-soaked napkins.
4. Light the napkins and allow the fire to catch and burn down for 20 minutes.
5. You’ll be ready to grill when the center grate reaches high searing temperatures around 1,000°F and the flat cooktop is evenly hot.

Step 2: Prepare the Marinade

1. In a large bowl, combine yogurt, lemon juice, cumin, coriander, paprika, garlic, salt, and pepper.
2. Mix thoroughly into a creamy, aromatic paste.
3. Add the lamb cubes and coat well. Cover and marinate for at least 2 hours, or overnight for the deepest flavor.

Step 3: Skewer the Lamb

1. Thread 4–5 pieces of marinated lamb onto each skewer, leaving small gaps between pieces so they cook evenly.

Step 4: Sear on the Center Grate

1. Add a bit of butter to the flat cooktop near the inside edge.
2. Place the lamb skewers directly on the center grill grate to sear for a perfect crust, about 1–2 minutes per side.

Step 5: Finish on the Flat Cooktop

1. Move the skewers from the center grate to the hotter section of the flat griddle cooktop closer to the fire.
2. Rotate the skewers occasionally, cooking for 6–8 more minutes, or until the internal temperature reaches 130°F for medium rare.
3. Remember, remove the skewers once the internal temperature is 15°F below final desired temp, as they continue cooking while resting.

Step 6: Rest and Serve

1. Let the skewers rest for 10 minutes on a plate covered loosely with foil.
2. Serve with warm flatbreads, fresh parsley, sliced onions, or tzatziki on the side.

Tips

• Butter adds rich flavor and encourages beautiful sear marks—use it generously on the griddle.
• Keep raw and cooked skewers separated on the grill to prevent contamination.
• Use the outer cooler zones of the flat cooktop to warm breads or grill vegetables while lamb cooks.
• Don’t overload the center grate—sear in batches if needed.
• Soak wooden skewers for at least 30 minutes to prevent burning on the grill surface.

Variations

1. Spicy Harissa Skewers: Add 1 tbsp harissa paste to the marinade for a North African kick.
2. Herbed Lemon Skewers: Add 2 tbsp chopped fresh mint and parsley to the marinade for a zesty lift.
3. Moroccan-Inspired Skewers: Add cinnamon and allspice for a warmly spiced twist.
4. Greek-Style Lamb Skewers: Include oregano and a splash of red wine in the marinade.
5. Indian-Masala Skewers: Use garam masala, turmeric, and chili powder for a deeper, complex flavor.

Best pairings

• Warm grilled pita or naan
• Cucumber yogurt tzatziki
• Grilled red onions and peppers
• Tabbouleh or couscous salad
• Chilled glass of rosé or mint lemonade

Conclusion

Grilling on the Arteflame gives these New York street-style lamb skewers the perfect char and juiciness they deserve. Sear hot, finish slow, and let the flames infuse each bite with unbeatable flavor. Whether you’re channeling the bustle of Manhattan or feeding family in your backyard, this recipe delivers pure, flame-grilled satisfaction.