Lamb Kabob recipe??

[Dismom+two]

I would love to do some lamb kabobs on the grill for Easter to go along with the rest of dinner however I have never done them. Does anyone have any good recipes...Greek or otherwise that you would be willing to share with me??

 

[Disneyaholic]

I found this on the Food Network's site, which is one of the first places I look for a recipe. It looks fairly basic; if my family actually ATE lamb, I might try it myself!!

Marinated Grilled Lamb Kabobs
Recipe courtesy Drew Grega


Lamb and Marinade:
1 boneless leg of lamb (about 5 pounds)
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup honey
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves

Kabobs:
2 large white onions, cut into 2-inch squares
1 green bell pepper, cut into 2-inch squares
1 orange bell pepper, cut into 2-inch squares
1 red bell pepper, cut into 2-inch squares
1 yellow bell pepper, cut into 2-inch squares
1 pint cherry tomatoes, stemmed
1 (8-ounce) package white button mushrooms

Wooden skewers, soaked in water for 30 minutes


For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.

Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.

To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.

Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.


A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

 

[MazdaUK]

I would marinade the cubes of lamb with olive oil, oregano, black pepper, a little crushed garlic and some lemon zest. Add lemon juice to the mix about an hour before cooking (too early and the meat starts to "cook" - you may have noticed this with chicken - and can be tough). I had some in an authentic Greek restaurant and their kebabs are basically meat packed tight-ish together on a skewer with grilled peppers etc added separately. But if I'm doing them for a BBQ I put slices of onion and pepper in between, plus mushrooms if I feel like it, brush with the marinade and cook until done.

You caould use the same marinade on chops or steaks and do it in a George Forman grill - easier to check whether its cooked enough for an individual's personal taste.