Need a great idea for the grill this Labor Day? You might remember our Grilled Chicken Kebabs with Lemon Fused Olive Oil and Oregano Balsamic or our Grilled Sea Scallops and Mango Kebabs; this time around we indulged in lamb. Our rosemary extra virgin olive oil gave the marinade just the right amount of flavor without being too overwhelming. These can be marinated and assembled ahead of time so you can spend more time with friends and family at the Labor Day cookout. Give them a try and let us know what you think!
INGREDIENTS
- 2 to 2½ pounds boneless, trimmed leg of lamb, cut into 1″ pieces
- 2-3 bell peppers in assorted colors, cut into 1” pieces
- 2 large zucchinis, cut into 1″ chunks
- 2 large portabella mushrooms, cut into 1” chunks
- 8 large skewers – metal or wooden (if wooden, pre-soak in water for 1 hour)
- crumbled feta cheese as a garnish (optional)
FOR THE MARINADE
- ½ cup Olive This! Rosemary Olive Oil
- ¼ cup freshly squeezed lemon juice
- 2 cloves garlic, minced or pressed through a garlic press
- 2 teaspoons kosher salt
- freshly ground pepper black pepper, to taste
DIRECTIONS
Trim the lamb and cut into 1” pieces. Keeping the pieces uniform in size will help them cook evenly.
Cut bell peppers, zucchini and mushrooms into 1” pieces.
Whisk together all marinade ingredients (the olive oil, freshly squeezed lemon juice, minced garlic, kosher salt and black pepper).
Transfer the lamb and vegetable pieces into a large bowl. Add the marinade and mix to coat ingredients well (we used our hands).
Cover with plastic wrap and store in the refrigerator for at least 2 hours and up to 6 hours. Toss 2-3 times throughout.
One hour before assembly, if using wooden skewers, soak the wooden skewers in water. This will help to prevent the skewers from burning during grilling.
Prepare your outdoor grill or grill pan and set to medium heat. Assemble kebabs alternating meat and veggies (see photo).
Place the kebabs onto heated grill. After about 2-3 minutes, use tongs to turn kebabs ¼ turn. Continue to turn and grill each of the three remaining sides for about 2 minutes each turn. After all four sides are done, remove from grill and let rest for 5 minutes.
Serve with orzo, brown rice or pita breads. Dress with your favorite tzatziki sauce and/or garnish with crumbled feta cheese. Enjoy!
MAKES 6-8 SERVINGS
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.