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Grilled Lamb Kabobs

Grilled Lamb Kabobs
What you need

Quick to prepare. In just 2 simple steps, marinade the meat overnight and grill. Great summer dish Serve with couscous or a side of salad. Ingredients for this: Lamb, garlic, rosemary, mint, olive oil and red wine vinegar. It is important to use fresh herbs for this for the best flavor. Measurements will be provided at each step.

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Step 1

  • 4lbs top round lamb
  • 2 tbsp minced garlic (4 to 5 cloves)
  • 2 tbsp minced fresh rosemary leaves
  • 4 tsp minced fresh mint leaves
  • 1/2 cup olive oil
  • 4 tbsp red wine vinegar
  • Kosher salt

Cut the lamb in 1 1/2-inch cubes. You should have about 40 cubes. Combine the garlic, rosemary, mint, olive oil, red wine, vinegar, and 1 teaspoon of salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally.

Step 2

  • Approx. 40 bamboo skewers
  • Onions cut in quarters (optional
  • Cherry tomatoes (optional)
  • Salt & pepper to taste

Loosely thread 3 or 4 pieces of lamb alternately with sections of onion or cherry tomatoes on skewers. Sprinkle both sides of the lamb with salt and pepper. Place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium rare (or until desired doneness).

Serve immediately. Enjoy!