Lamb Kabobs


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

Yields or Serves:  

[Total: 0   Average: 0/5]


Lamb Kabobs

I love lamb and I love to eat lamb kabobs. Here is an easy recipe for those of you who are lamb fans.


16 Large Shallots

4 Tablespoons Fresh Lemon Juice

2 Tablespoons Chopped Fresh Rosemary

3 Tablespoons Olive Oil

1 ½ Teaspoons Sea Salt

1 ½ Teaspoons Coarsely Ground Black Pepper

2 Pounds Lamb Cubes

2 Peppers Cut Into Slices

In a 3 quart saucepan, heat shallots with water to cover to boiling over high heat. Reduce heat to low and cover. Simmer for 5 minutes and drain. In a medium bowl, mix the lemon juice, rosemary, olive oil, salt and pepper. Add the lamb, peppers and shallots. Toss to coat. Cover and refrigerate for 3 hours. Toss occasionally. Prepare the grill. On skewers, thread the lamb, peppers and shallots. Grill the kabobs over a medium heat for 8 to 10 minutes. Turn occasionally. Remove from grill and serve with a Greek Salad. Serves 4


    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