Lamb Kebabs

A recipe with easy-to-follow steps when you're in the mood for Mediterranean food.


April 2007 | By Melanie Jimenez
Lamb Kebabs
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at a glance

Main Ingredient

Others

Type

Main Dishes

Preparation Time

00:00:00


Date Published

April 2007

A recipe with easy-to-follow steps when you’re in the mood for Mediterranean food.

Serves
Prep Time 2 hours  Cooking Time roughly 10 minutes

For the marinade
juice of 2 lemons
1/2 cup olive oil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
8 medium-sized cloves of garlic, smashed

1 kilo boneless leg of lamb, trimmed of fat
      and cut into around 3/4-inch pieces
      (*Substitutes: boneless chicken breasts,
        beef tenderloin, pork tenderloin)
10 to 12 bamboo sticks, soaked in water for at least two hours

1   Combine all ingredients for the marinade in a shallow container large enough for the lamb (alternative: use a large resealable food storage bag). Marinate the lamb for at least 2 hours in the refrigerator, turning over once. When ready to begin cooking, thread the cubes of meat through the skewers. Cover the exposed skewer ends with foil so they don’t burn.

Grill kebabs over medium-high heat, brushing with the marinade as you turn them to cook. Each side needs 2 to 3 minutes, depending on how well done you like your lamb.

3  Serve with the Chopped Greek Salad and Oven-Roasted Potatoes on the side.




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