Lamb Kabobs

Photo by: Joseph De Leo
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by Katie-Kate

over 2 years ago

emilylclark's Testing Notes:

Assembling Katie-Kate's simple and delicious Lamb Kabobs is a cinch, but the end result is tender morsels of meat perfumed with rosemary and the unmistakable charm of grilled veggies. Tzatziki is a remarkably easy accompaniment -- just combine strained (Greek) yogurt, cucumbers, garlic, salt and lemon juice. A little fresh parsley, dill, or mint would also be welcome at the party.

I love to make these lamb kabobs for dinner parties because they can be prepared ahead of time. They are also a variation on your typical hamburgers and hotdogs for your more adventurous friends. Just make sure you don't overcook the lamb it should be served medium.

Serves 6

Marinade:

  • 2 pounds Lamb, cubed into 1 inch pieces
  • 1/2 cup Extra Virgin Olive Oil
  • 4-5 sprigs Fresh Rosemary
  • 1 tablespoon Salt
  • 1 tablespoon Pepper

Place the cubed lamb into a large zip lock bag, add oil, finely chopped rosemary, salt and pepper. Seal the bag and toss to evenly coat the lamb. Refriderate 1-12 hours, the longer the better.

Kabobs:

  • 1 Large Onion
  • 1 Package Fresh Mushrooms
  • 1 Container Cherry Tomatoes
  • 12-18 Wooden bamboo skewers or Rosemary Twigs
  1. NOTE: If you are using the rosemary twigs for your skewers remove the rosemary leaves and you will need a paring knife to help you add the ingredients onto the twig. If you are using the bamboo skewers soak them in water for 5-10 minutes before you begin so they don't burn on the grill.
  2. Chop the onion into 1 inch pieces and separate segments, clean mushrooms and wash the tomatoes.
  3. Assembe the kabobs: tomato, mushroom, onion, lamb, onion, lamb, onion, lamb, onion, mushroom and tomato. (I like to do it in this order because the onion gives the lamb a great flavor and keeping the mushrooms and tomatoes on the end helps the kabob cook better on the grill without having them burn before the lamb is finished). Cover and refridgerate the kabobs until you are ready to grill.
  4. Sprinkle with salt and pepper. Grill for 10-15 minutes rotating throughout the cooking process.
  5. Serve with tzatziki dip, Enjoy!
  6. You can also do the same recipe with chicken or steak.
Edamam

Nutrition Info:

PER SERVING:

  • 1157 calories
  • 122g total fat
  • 56g saturated fat
  • 117mg cholesterol
  • 1072mg sodium
  • 4g carbohydrate (1g dietary fiber, 1g sugar)
  • 10g protein
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