Whiskey-Glazed Rosemary Lamb Skewers with Mashed Potatoes
Table of Contents
Rustic Whiskey-Glazed Rosemary Lamb Skewers Over Buttery Country Mashed Potatoes – A Bold, Crowd-Pleasing Main Dish
Introduction
I’ll never forget the first time I tasted whiskey-glazed lamb. I was standing in my mother’s kitchen in Marrakech, watching her sear tender lamb shoulder with a splash of whiskey she’d smuggled back from a trip to Europe. She called it her “American touch,” and it was pure magic. Today, as a New York City-based chef, I’ve taken that memory and woven it into a dish that sings with city energy and earthy comfort: my Rustic Whiskey-Glazed Rosemary Lamb Skewers Over Buttery Country Mashed Potatoes. The whiskey glaze, with fresh rosemary and smoked paprika, is the heart of this rustic lamb recipe—it’s bold, slightly sweet, and deeply savory. And when you serve those skewers over creamy, buttery mashed potatoes? That’s a dinner that feels both special and totally approachable. Let me show you how easy it is to bring this whiskey lamb dinner to your own table.
Imagine tender cubes of lamb shoulder, threaded onto skewers and grilled until the edges are charred and glossy from a Worcestershire-whiskey glaze. The aroma of rosemary and smoked paprika mingles with the smoky grill, and each bite delivers a hit of caramelized whiskey sweetness balanced by the savory tang of Worcestershire. Nestled over a bed of velvety mashed potatoes—rich with butter and cream—every forkful is a study in contrasts: the juicy, almost crusty lamb against the pillowy potatoes. The smoked paprika brings a subtle warmth that reminds me of the spice stalls in the souks of my childhood, while the whiskey adds that unmistakable American depth. It’s a dish that bridges continents, and it’s rustic enough for a weeknight yet elegant enough for a dinner party.
My version of these lamb skewers over mashed potatoes is built on techniques I learned during my Parisian culinary training: proper marination to tenderize the meat, a quick high-heat grill to lock in juices, and potatoes that are mashed by hand (not whipped into oblivion) for a rustic, country-style texture. The key is lamb shoulder—it’s marbled, forgiving, and stays luscious after grilling. A common mistake? Overcooking the lamb until it’s dry. Follow my timing below, and you’ll get perfectly pink centers or well-done—your call. And here’s a pro tip I rely on: marinate the lamb overnight for a flavor that runs bone-deep. Trust me, it’s worth the wait. From my NYC kitchen to yours, let’s fire up the grill.
Why This Whiskey Lamb Recipe Is the Best
The Flavor Secret
The secret to these whiskey glazed lamb skewers is the combination of whiskey and Worcestershire sauce—a duo that hits all five tastes. The whiskey’s oak and vanilla notes are amplified by the grill’s smoke, while the Worcestershire adds a deep umami punch. Smoked paprika and fresh rosemary round it out, creating a glaze that caramelizes beautifully on the lamb’s surface. My French-trained palate learned that balance is everything; here, it’s spot-on.
Perfected Texture
Choosing lamb shoulder over leaner cuts ensures the skewers stay moist and juicy. I cut the meat into 1½-inch chunks so they cook evenly without drying out. The buttery country mashed potatoes are made with roughly mashed russets—leave a few lumps for authenticity—and enriched with heavy cream and butter. That rustic, slightly chunky texture is the perfect foil for the tender, glazed lamb.
Foolproof & Fast
Even if you’re new to grilling lamb, this recipe is forgiving. The marinade acts as a tenderizer, and the simple steps—marinate, boil potatoes, grill, and plate—mean you’re never more than 30 minutes of active cooking from a stellar meal. I’ve tested it for readers who don’t own a grill; a cast-iron grill pan works perfectly. No fuss, just fantastic flavor.
Whiskey Glazed Lamb Skewers Ingredients
I buy my lamb shoulder from the Union Square Greenmarket—the farmers there know their pasture-raised meats. For the whiskey, I reach for a good bourbon (Maker’s Mark or Buffalo Trace) because its vanilla notes sing with the rosemary. The potatoes I grab from the bin at any NYC bodega; russets are my go-to for fluffy, creamy mash.
Ingredients List
For the Lamb Skewers:
- 2 lbs lamb shoulder, cut into large chunks (about 1½ inches)
- 2 tablespoons olive oil
- 3 tablespoons whiskey (bourbon recommended)
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ½ teaspoon black pepper
For the Buttery Country Mashed Potatoes:
- 2 lbs russet potatoes, peeled and quartered
- 4 tablespoons butter
- ½ cup heavy cream
- ¼ cup milk
- Salt and pepper to taste
Ingredient Spotlight
Lamb Shoulder – This cut is my non-negotiable for skewers. It has enough fat to stay juicy over high heat and a robust flavor that stands up to the whiskey glaze. At the store, look for even marbling and a deep red color. If unavailable, lamb leg (cut from the top round) works, though it will cook faster—reduce grill time by 2 minutes.
Whiskey (Bourbon) – Bourbon is sweeter and mellower than rye, making it perfect for glazing. The caramel and vanilla notes come alive when grilled. A good Canadian whiskey will also work. Avoid anything too peaty (like Islay scotch), as it can overpower the rosemary.
Fresh Rosemary – Dried rosemary won’t give the same intensity. I use fresh because it softens beautifully as the lamb cooks, releasing oils that mingle with the whiskey. If you must substitute, use half the amount of dried rosemary and crush it in your palm before mixing.
Russet Potatoes – For the buttery mash, russets are ideal because they have a high starch content that yields a fluffy, creamy texture. Yukon Golds are a good second choice; they’re naturally buttery but won’t get quite as fluffy. Use 1:1 ratio.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Lamb shoulder | Beef sirloin (chuck if on skewers) | Milder flavor, leaner; will be slightly less tender if not skirt steak |
| Bourbon whiskey | Apple cider vinegar + 1 tbsp brown sugar | Loses the oaky notes; still tangy-sweet but not as complex |
| Fresh rosemary | Fresh thyme or dried rosemary (½ amount) | Thyme is earthier, less pine; dried rosemary is more concentrated but still works |
| Russet potatoes | Yukon Gold potatoes | Slightly waxy, still creamy but not as fluffy; good alternative |
How to Make Rustic Whiskey-Glazed Rosemary Lamb Skewers — Step-by-Step
This recipe comes together in five straightforward steps. Don’t rush the marinate time—it’s the backbone of the flavor.
Step 1: Marinate the Lamb
In a large bowl, combine the lamb chunks with olive oil, whiskey, Worcestershire sauce, minced garlic, chopped rosemary, smoked paprika, sea salt, and black pepper. Toss well to coat every piece. Cover the bowl and refrigerate for at least 1 hour, but for the deepest flavor, let it go overnight (up to 24 hours). The whiskey will tenderize the meat while the rosemary infuses its aroma.
💡 Stella’s Pro Tip: If marinating overnight, pull the bowl out of the fridge 30 minutes before grilling to take the chill off the lamb. That ensures even cooking.
Step 2: Make the Mashed Potatoes
While the lamb marinates (or during the last hour), place the peeled and quartered potatoes in a large pot, cover with salted cold water by 2 inches, and bring to a boil. Reduce to a simmer and cook until fork-tender, about 15–20 minutes. Drain well, then return the potatoes to the hot pot for a minute to steam off excess moisture. Mash with butter, heavy cream, and milk. Season with salt and pepper to taste. Keep warm over very low heat, covered.
⚠️ Common Mistake to Avoid: Don’t overwork the potatoes—they’ll become gluey. Mash just until smooth; a few lumps are perfectly rustic.
Step 3: Prepare the Grill and Skewers
Preheat your grill (charcoal or gas) to medium-high heat (about 375–400°F). If using wooden skewers, soak them in water for 30 minutes first to prevent burning. Thread the marinated lamb chunks onto skewers, leaving a little space between each piece for even cooking. Discard any leftover marinade.
💡 Stella’s Pro Tip: If you don’t have skewers, you can grill the lamb pieces directly on the grates—just flip them with tongs. Cook time remains 8–10 minutes.
Step 4: Grill the Skewers
Place the skewers on the hot grill and cook for 8–10 minutes total, turning every 2–3 minutes, until the lamb is charred on the edges and cooked to your preference (140°F for medium-rare, 160°F for medium). Brush any leftover marinade (or a little extra whiskey mixed with Worcestershire) onto the skewers during the last 2 minutes of grilling for an extra glaze.
⚠️ Common Mistake to Avoid: Don’t crowd the skewers—each needs direct contact with the grill grates for proper searing. If using a grill pan, work in batches.
Step 5: Assemble and Serve
Place a generous spoonful of the buttery country mashed potatoes on each plate or a large serving platter. Lay the grilled lamb skewers on top. Garnish with a sprig of fresh rosemary and a drizzle of extra olive oil if desired. Serve immediately while the lamb is hot and the potatoes are creamy.
💡 Stella’s Pro Tip: For a dramatic presentation, slide the lamb off the skewers onto the potatoes and toss lightly before serving—makes it family-style ready!
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Marinate lamb | 1–24 hours | Lamb evenly coated; no dry spots |
| 2 | Cook & mash potatoes | 20 minutes | Fork-tender, smooth with small lumps |
| 3 | Thread & grill skewers | 8–10 minutes | Charred edges; internal temp 140-160°F |
| 4 | Assemble & serve | 5 minutes | Glazed lamb over fluffy potatoes |
Serving & Presentation
For the most rustic presentation, I lay the skewers right over the pooled mashed potatoes on a large wooden board—inspired by the way my mother served tagine in Morocco. Scatter some fresh rosemary sprigs and a pinch of flaky sea salt (like Maldon) over the top. A side of grilled lemon halves adds brightness; squeeze them over the lamb just before eating. In Paris, I learned that contrast is king—the charred lamb against the creamy potatoes, with a hit of citrus to cut the richness. It’s simple and stunning.
Pair this dish with a crisp arugula salad dressed in a lemon vinaigrette (the peppery greens stand up to the smoky lamb), or serve it with a side of roasted carrots for sweetness. For a truly NYC-style meal, open a bottle of Zinfandel or a dry Syrah—they’ll echo the spice and whiskey notes.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Arugula salad with lemon, roasted carrots, grilled asparagus | Freshness and acidity balance the rich lamb and potatoes |
| Sauce / Dip | Tzatziki (cooling), chimichurri (herby), or a drizzle of balsamic glaze | Adds a tangy or herbaceous layer that complements the whiskey glaze |
| Beverage | Zinfandel, Syrah, or a Boulevardier cocktail (if continuing the whiskey theme) | Red wines with spice and fruit echo the bourbon; the cocktail mirrors the whiskey |
| Garnish | Fresh rosemary sprigs, flaky sea salt, grilled lemon wedges | Enhances visual appeal and adds final flavor hits |
Make-Ahead, Storage & Reheating
I often prep the lamb marinade and the mashed potatoes a day ahead when I’m busy with my NYC weekly meal prep. The marinade gets even better overnight, and the potatoes reheat beautifully with a splash of milk. Here’s how to store everything so it tastes fresh.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container (lamb & potatoes separate) | 3–4 days | Reheat lamb in a hot skillet with a splash of whiskey, or place skewers under broiler 2–3 mins. Potatoes: microwave with a tablespoon of milk, stir halfway. |
| Freezer | Freezer-safe bag or container (lamb only; potatoes don’t freeze well) | 2 months | Thaw overnight in fridge, then grill or sear again quickly. Potatoes: make fresh day-of for best texture. |
| Make-Ahead | Marinate lamb in a zip-top bag; cook potatoes and refrigerate in airtight container | Marinate up to 24 hours; potatoes up to 2 days | Assemble just before serving: reheat potatoes, grill lamb fresh for best texture. |
If you’re in a hurry, the microwave works for the potatoes, but I prefer to reheat them in a saucepan over low heat, adding a splash of cream and stirring until hot. For the lamb, avoid the microwave—it will toughen the meat. Instead, reheat the skewers under a broiler for 2–3 minutes per side, brushing with a little extra whiskey for freshness. The charred edges will crisp back up beautifully.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan Spice Twist | Add 1 tsp cumin, ½ tsp cinnamon, and a pinch of cayenne to the marinade | Those who love warm, North African flavors | Easy (just add spices) |
| Dairy-Free Mashed Potatoes | Use plant-based butter (Miyoko’s) and oat milk + ¼ cup coconut cream | Lactose-intolerant or vegan diets (note: lamb not vegan) | Easy (substitute 1:1, coconut cream adds richness) |
| Honey-Bourbon Glaze | Add 2 tbsp honey to the marinade; substitute bourbon for whiskey | Those who prefer a sweeter, stickier glaze | Easy (just stir in honey) |
Moroccan Spice Twist
This is my personal favorite—it takes me right back to my mother’s kitchen. Simply whisk 1 teaspoon of ground cumin, ½ teaspoon of cinnamon, and a pinch of cayenne into the marinade. The cumin and cinnamon add warmth that plays beautifully with the whiskey’s vanilla, while the cayenne brings a subtle heat. The result is a whiskey glazed lamb skewer that feels both Moroccan and American. The cooking time stays the same, but you might want to warn guests about the gentle kick!
Dairy-Free Mashed Potatoes
For a dairy-free version, swap the butter for a high-quality plant-based butter like Miyoko’s, and use unsweetened oat milk plus ¼ cup of coconut cream. The coconut cream adds enough fat to mimic the original creaminess. The potatoes won’t be quite as rich, but the texture remains smooth. This option is great for those avoiding dairy, though the dish overall still contains meat. Pair with a fresh green salad to keep it light.
Honey-Bourbon Glaze
If you love a stickier, sweeter glaze, stir 2 tablespoons of honey into the marinade. I’d suggest using a good bourbon (like Jim Beam) and boosting the rosemary slightly to balance the sweetness. This variation caramelizes beautifully on the grill and pairs well with a side of sweet potato fries. The honey adds a bit more sugar, so watch the grill to prevent burning—reduce heat to medium after the first sear.
Share Your Version!
I’d love to see how these Rustic Whiskey-Glazed Rosemary Lamb Skewers turn out in your kitchen—did you go with the original or try one of my variations? Drop a star rating and a comment below to let me know. If you snap a photo, tag @leosfoods on Instagram or Pinterest—I love seeing the different plates you create. And if you’re wondering about the best cut of lamb for skewers or how to make the glaze without alcohol, check out the FAQ just below. Your feedback helps this recipe evolve, and I’m always here to answer your questions. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
What is the best cut of lamb to use for whiskey-glazed rosemary lamb skewers?
For these whiskey-glazed rosemary lamb skewers, I always recommend lamb shoulder. It’s marbled with just enough fat to keep the meat juicy over high heat, and its robust flavor stands up beautifully to the whiskey glaze. You can also use lamb leg (from the top round), but it’s leaner and will cook faster—reduce grill time by about 2 minutes to avoid drying out. Stay away from very lean cuts like loin or chops on skewers; they tend to become tough. If you’re feeding a crowd, shoulder is also more economical and forgiving. Trust me, it’s the cut I learned to use at the market in Marrakech, and it never fails.
Can I substitute bourbon for whiskey in the glaze for lamb skewers?
Absolutely—in fact, I often use bourbon myself. Bourbon is a type of whiskey (American whiskey, specifically), and its sweet vanilla and caramel notes are perfect for glazing lamb. The original recipe calls for whiskey, but a good bourbon like Maker’s Mark or Buffalo Trace works even better because of its natural sweetness. If you use a rye whiskey, expect a spicier, less sweet glaze—still delicious, but with more of a kick. The only variety I’d avoid is heavily peated Scotch, as the smoky flavor can clash with the rosemary and paprika. So go ahead, use whatever bourbon you have on hand—it’ll make your lamb skewers over mashed potatoes taste even more rustic and special.
How long should you marinate lamb skewers before grilling for the best flavor?
For the best flavor, I recommend marinating the lamb for at least 1 hour, but overnight (8–24 hours) is where the magic happens. The whiskey, Worcestershire, and garlic penetrate deeper into the meat, while the rosemary infuses its aromatic oils. If you’re short on time, even 45 minutes will give you a noticeable flavor boost—just make sure the lamb is well coated. One important thing: if you marinate longer than 12 hours, the acid in the Worcestershire can begin to soften the meat’s texture, leading to a slightly mushy exterior. That’s not necessarily bad, but for skewers that hold their shape, stick between 1 and 12 hours. For a truly bold, rustic lamb recipe, overnight is my go-to.
What can I serve instead of buttery country mashed potatoes with these lamb skewers?
If you want to switch things up, there are several great alternatives that still keep the comfort factor. Creamy polenta is my top pick—it’s smooth, buttery (if you add Parmesan), and holds the whiskey glaze beautifully. For a lighter option, try smooth sweet potato mash or roasted cauliflower puree. If you’re craving extra carbs, herbed couscous or fluffy jasmine rice also work well. In the summer, I sometimes serve the skewers over a bed of grilled vegetables (zucchini, bell peppers, and red onion) to keep things bright and fresh. Whatever you choose, the key is something creamy or starch-rich to catch all those delicious juices from the lamb. The buttery mashed potatoes are the classic, but feel free to experiment—this whiskey lamb dinner is versatile.
Can I use dried rosemary instead of fresh for the lamb marinade?
Yes, you can substitute dried rosemary, but the flavor will be more concentrated and less aromatic. Use 1 tablespoon of dried rosemary instead of 2 tablespoons fresh. I recommend crushing it in the palm of your hand before adding to the marinade to help release the essential oils. Keep in mind that dried rosemary can be a bit woody, so it’s best to let the marinade sit for at least an hour to soften the leaves. The final flavor will still be rosemary-forward, but you may miss the gentle, herbal bite that fresh rosemary provides. If you have the choice, go fresh—it’s worth the trip to the market. That said, in a pinch, dried works just fine for these rosemary lamb skewers.
How do I reheat lamb skewers without drying them out?
The best way to reheat lamb skewers without drying them out is to use a hot skillet or broiler. Preheat a cast-iron skillet over medium-high heat, add a splash of whiskey or water, and sear the skewers for 1–2 minutes per side. Alternatively, place them under the broiler for 2–3 minutes, turning once. Avoid the microwave at all costs—it will steam the meat and make it tough. If the skewers are fully cooked and you’re just warming them, a brief reheat is all they need. For mashed potatoes, a saucepan with a splash of milk over low heat works beautifully, stirring until creamy. This method keeps the rusticity intact and ensures your lamb skewers over mashed potatoes taste nearly as good as the first night.
Is it necessary to use wooden skewers, and do I need to soak them?
You can use either wooden or metal skewers. If you opt for wooden skewers, yes, soaking them in water for at least 30 minutes before grilling is essential. This prevents them from burning or charring on the grill. If you forget, the ends will catch fire, and it’s a hassle. Metal skewers are reusable, conduct heat, and cook the lamb from the inside slightly—I prefer them for that reason. If you use metal, just be careful when handling them as they get hot. No soaking needed. Either type works beautifully for these whiskey glazed lamb skewers, so choose whichever you have on hand.
Can I make this lamb skewer recipe gluten-free?
Yes, it’s naturally gluten-free with one small swap: Worcestershire sauce contains gluten from malt vinegar, so you need a gluten-free Worcestershire sauce (Lea & Perrins makes one, or you can use tamari plus a splash of vinegar). The whiskey is generally gluten-free (distilled spirits don’t contain gluten proteins), but if you’re highly sensitive, use a whiskey certified gluten-free. The mashed potatoes are already gluten-free. With these minor adjustments, the entire dish becomes gluten-free while still packing all the flavor. The glaze stays rich and the rosemary shines through. It’s a fantastic rustic lamb recipe for anyone with celiac or gluten sensitivity.
What internal temperature should lamb skewers reach for medium-rare?
For medium-rare lamb skewers, aim for an internal temperature of 135–140°F when you pull them off the grill. The temperature will rise another 5 degrees during resting, so 140°F is ideal. For medium, cook to 150–155°F, and for well-done, 160°F. Because the lamb is cut into chunks on skewers, it’s easier to use a simple instant-read thermometer inserted into the thickest piece. The skewers typically take 8–10 minutes over medium-high heat for medium-rare. Remember that carryover cooking is real—so always rest the skewers for 3–5 minutes after grilling before serving. That rest time allows the juices to redistribute, making each bite of these lamb skewers over mashed potatoes perfectly tender.
How can I add more vegetables to this dish?
There are plenty of ways to boost the vegetable content without losing the rustic feel. I often thread chunks of red bell pepper, red onion wedges, or zucchini slices onto the same skewers alongside the lamb. Just make sure the vegetables are cut to about the same size as the lamb so they cook evenly. For a side, a simple arugula salad with lemon vinaigrette adds freshness. You could also serve the skewers over a bed of sautéed spinach or roasted asparagus instead of—or alongside—the potatoes. The goal is to keep the meal balanced while letting the whiskey glaze be the star. During summertime, I like to grill extra veggies and arrange them around the platter for a beautiful, colorful presentation.
Share Your Version!
I’d love to see how these Rustic Whiskey-Glazed Rosemary Lamb Skewers turn out in your kitchen—did you go with the original or try one of my variations? Drop a star rating and a comment below to let me know. If you snap a photo, tag @leosfoods on Instagram or Pinterest—I love seeing the different plates you create. And if you’re wondering about the best cut of lamb for skewers or how to make the glaze without alcohol, check out the FAQ just below. Your feedback helps this recipe evolve, and I’m always here to answer your questions. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
Love This Recipe? Save It to Pinterest!
If you enjoyed this Rustic Whiskey-Glazed Rosemary Lamb Skewers Over Buttery Country Mashed Potatoes recipe, don’t let it get lost in your browser tabs! 😄 Pin it now so you can find it again anytime — and explore hundreds more tried-and-tested recipes waiting for you on my Pinterest boards.
👉 Follow Stella on Pinterest @stellarecipeblog
📌 Pin this recipe · 🔁 Re-pin your favorites · 💬 Tag me when you make it — I love seeing your creations!
Rustic Whiskey-Glazed Rosemary Lamb Skewers Over Buttery Country Mashed Potatoes
Savory lamb skewers with a whiskey glaze and fresh rosemary, served over creamy buttery mashed potatoes for a rustic, comforting meal.
- Total Time: 1 hour 45 minutes (including marinating)
- Yield: 4 1x
Ingredients
- For the Lamb Skewers:
- 2 lbs lamb shoulder, cut into large chunks
- 2 tablespoons olive oil
- 3 tablespoons whiskey
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- For the Buttery Country Mashed Potatoes:
- 2 lbs russet potatoes, peeled and quartered
- 4 tablespoons butter
- 1/2 cup heavy cream
- 1/4 cup milk
- Salt and pepper to taste
Instructions
- Prepare the lamb skewers: In a large bowl, combine lamb chunks with olive oil, whiskey, Worcestershire sauce, minced garlic, chopped rosemary, smoked paprika, sea salt, and black pepper. Toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
- Meanwhile, make the mashed potatoes: Place peeled and quartered potatoes in a large pot and cover with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Return potatoes to the pot and mash with butter, heavy cream, and milk until smooth and creamy. Season with salt and pepper to taste. Keep warm.
- Preheat grill or grill pan to medium-high heat. Thread marinated lamb chunks onto skewers.
- Grill skewers for 8-10 minutes, turning occasionally, until lamb is cooked to desired doneness and edges are slightly charred. Brush with any remaining marinade during cooking.
- Serve the lamb skewers over a bed of buttery mashed potatoes.
Notes
For extra flavor, you can add a pinch of red pepper flakes to the marinade. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 680
- Sugar: 4g
- Fat: 38g
- Carbohydrates: 42g
- Protein: 35g
Tried This Recipe? Leave a Comment!
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment and a rating below. Your feedback helps other home cooks and supports cheerychop.com!
For more delicious inspiration, follow me on Pinterest!
