Recipe courtesy of Louie Larson and Pete O'Connell

Louie and Pete's Lamb Spiedies

  • Level: Easy
  • Total: 24 hr 50 min (includes marinating time)
  • Active: 40 min
  • Yield: 12 servings
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1 cup apple cider vinegar

1/2 cup extra-virgin olive oil 

1/4 cup chopped fresh basil 

1/4 cup chopped fresh mint

1/4 cup chopped fresh oregano 

1/4 cup chopped fresh Italian parsley

1/4 cup chopped fresh rosemary 

1 teaspoon salt 

4 cloves garlic, chopped 

3 pounds boneless leg of lamb, cut into 1-inch chunks 

1 loaf Italian bread, cut into 1-inch slices 


Special equipment:
Wooden skewer, 6 inches long, soaked in water for 30 minutes
  1. In a medium bowl, whisk together the vinegar, oil, basil, mint, oregano, parsley, rosemary, salt and garlic. Pour the mixture over the lamb chunks and marinate for 24 hours.
  2. Light a grill or heat a grill pan over medium-high heat.
  3. Skewer the lamb chunks, 4 to 5 pieces per skewer. Arrange the skewers on the hot grill, turning every 2 to 3 minutes. Cook until browned, about 6 minutes.
  4. Pull off the grill and let rest 10 minutes before serving. Serve with the Italian bread.