Herbed Lamb Kebabs

Herbed Lamb Kebabs

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , ,

Yields or Serves:  

Rating:
[Total: 0   Average: 0/5]

Kebabs are not only fun to eat, they also save time. It takes less than 10 minutes for these Lamb Kebabs to cook up to medium-rare. Serve with a Greek salad and you’ve got quick and delicious Mediterranean dinner.

  • 2 Garlic Cloves
  • 1/3 Cup Fresh Lemon Juice
  • 1 1/2 Teaspoon Salt
  • 1 1/2 Teaspoon Freshly Ground Pepper
  • 1 Cup Plus 2 Tablespoons Olive Oil
  • 1/4 Cup Chopped Fresh Thyme Leaves
  • 2 Tablespoons Finely Chopped Fresh Rosemary Leaves
  • 1 Large (2 Pound) Piece Trimmed Boneless Leg Of Lamb (Cut Into 1 1/4 Inch Cubes)
  1. Mince garlic and mash into a paste with 1 1/2 teaspoon salt using a large heavy knife. In large-size bowl whisk together garlic paste, lemon juice, and 1 1/2 teaspoon freshly ground black pepper. Add olive oil, thyme, and rosemary.
  2. Place lamb cubes in large sealable storage bag. Add 1 cup herb marinade and seal bag tightly. Press out any excess air. Place in refrigerator for at least 6 hours. Reserve remaining marinade covered and chilled.
  3. Soak 8 wooden skewers in warm water for 1 hour.
  4. Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas).
  5. While grill is heating drain lamb. Throw away marinade. Thread cubes 1/4 inch apart onto 8 skewers.
  6. Lightly oil grill rack and grill kebabs, uncovered, 6 minutes for medium-rare. Cover grill if using gas grill.
  7. Remove from grill and transfer to serving platter. Drizzle with reserved marinade.
  8. Serve warm.
  9. Serves 4
  10. Prep Time: 30 Minutes Cook Time: 6 Minutes Total Time: 36 Minutes
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

Explore Similar Recipes

Bastille Day 2

Bastille Day Roast Pork

Lamb Vindaloo

Lamb Vindaloo

Classic Veal Milanese

Classic Veal Milanese

Seared Yellowfin Tuna & Asparagus

Seared Yellowfin Tuna With Asparagus