Serve with tzatziki sauce and seasoned french fries.
Lamb kebobs
Yield:
3-4 servings
Prep Time:
10 minutes
Cook Time:
20 minutes
Additional Time:
2 hours
Total Time:
2 hours 30 minutes
A delicious, tender kebob that tastes like summertime.
Ingredients
- 1 lb. lamb stew meat pieces
- 3/4 red bell pepper, chopped large
- 3/4 orange or yellow bell pepper, chopped large
- 1/2 red onion, chopped large
Marinade
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1/2 tsp. dried dill
- 1/4 tsp. white pepper
- 1/4 tsp. dried basil or oregano
- 1/8 tsp. cayenne
- 1/2 tsp. salt
- 1/4 tsp. liquid smoke (optional)
Instructions
- Mix marinade ingredients together and set aside.
- Rinse and pat dry the lamb, then chop into large, bite-size pieces. Seed the bell peppers, and cut them and the onion into large, bite-size pieces.
- Add lamb and vegetables to marinade. Mix well, then refrigerate covered for up to 12 hours.
- Once ready to cook, soak 6-8 skewers in water for 10 minutes and drain. Assemble kebobs on skewers with alternating meat and vegetables, as desired. Lightly sprinkle both sides with salt and pepper.
- Broil*, turning halfway through. Once cooked, heat a lightly greased cast iron skillet to medium-high (7). Sauté kebobs until somewhat charred, turning every few minutes. Remove from heat and serve.
Notes
*Broil time depends on strength of oven. In my toaster oven, it takes 20 minutes on the broil setting. In my regular oven, it takes 7 minutes on low broil.
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