Grilled Lamb Kabobs
Have you been grilling in this fantastic weather? This is one of our favourite recipes and it's easy to substitute items.
For the Lamb Kabobs:
1 1/2 pounds trimmed boneless leg of lamb, cut in 1" pieces
2 large zucchini cut in 1" chunks
1/2 pound cremini mushrooms
2-3 medium bell peppers in assorted colors, cut in 1" pieces
8 large skewers - metal or wooden and soaked in water for 1 hour
For the Marinade :
1/2 cup Di Oliva (Herbs de Provence Extra Virgin Olive Oil)- or which ever is in season.
1/4 cup lemon juice
2 cloves garlic minced
2 teaspoons kosher salt
fresh ground pepper to taste
Combine all the marinade ingredients and whisk well. Toss the lamb, mushrooms, and veggies with the marinade and coat well. Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerate for at least 2 hours, or up to 6.
Prepare a grill and over medium, indirect heat, assemble the kabobs with some lamb and assorted veggies on each skewer. Grill for 8-10 minutes for medium doneness.
Enjoy!! Serves 6-8
For the Lamb Kabobs:
1 1/2 pounds trimmed boneless leg of lamb, cut in 1" pieces
2 large zucchini cut in 1" chunks
1/2 pound cremini mushrooms
2-3 medium bell peppers in assorted colors, cut in 1" pieces
8 large skewers - metal or wooden and soaked in water for 1 hour
For the Marinade :
1/2 cup Di Oliva (Herbs de Provence Extra Virgin Olive Oil)- or which ever is in season.
1/4 cup lemon juice
2 cloves garlic minced
2 teaspoons kosher salt
fresh ground pepper to taste
Combine all the marinade ingredients and whisk well. Toss the lamb, mushrooms, and veggies with the marinade and coat well. Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerate for at least 2 hours, or up to 6.
Prepare a grill and over medium, indirect heat, assemble the kabobs with some lamb and assorted veggies on each skewer. Grill for 8-10 minutes for medium doneness.
Enjoy!! Serves 6-8
