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GRILLED LAMB SHISH KABOBS

GRILLED LAMB SHISH KABOBS

 
This traditionally prepared Grilled Kabob recipe dish pairs nicely with La Bastide de la Carignan aux Olivers, at $14.99 a bottle (750 mL). It comes from the fabulous little winery in the south of France called Domaine Familongue.

GRILLED LAMB SHISH KABOBS

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Ingredients:

  • 1 pound of lamb meat cubed from leg
  • Juice of two lemons
  • 1⁄2 cup extra virgin olive oil
  • 2 cloves garlic – pressed or smashed and chopped finely
  • 1/2 teaspoon sea salt
  • 1 teaspoon coarse ground black pepper
  • 1 small handful of chopped fresh rosemary and thyme leaves (equal portions)
  • Skewers – use metal flat broad skewers. If not available, wooden skewers – soak in water 15 minutes.

Directions:

  • Juice the two lemons and infuse into the olive oil using a kitchen whip or a strong fork. – Add garlic and herbs and salt.
  • Let stand while cubing the lamb.
  • Rinse and pat dry the cubed lamb.
  • Toss the lamb cubes and olive/ lemon herb mixture in a bowl.
  • Place all contents into resealable dish or cover with shrink wrap and marinade.
  • Refrigerate for two hours before grilling.
  • Prepare your hummus or purchase quality regular hummus.
  • Slice large veggies (thinly) for the grill. Use leftover lamb marinade to brush on the veggies once on the grill.
  • Grill for about 10 to 15 minutes turning several times. Serve immediately.
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