Grilled Lamb Kabobs

April 12, 2013


Has anyone ever had Whooping Cough, because I swear my son Tony and I both have it!  I’m just staring to feel better, but it’s been a good two weeks of not feeling like myself.  We are both hacking back and forth, we are almost in unison.  This is the closest I’ve felt to my 18 year old boy, we actually have something in common:)!

Today was the first day I actually felt like cooking in a while, so I decided to try something new.  I normally am not the biggest fan of lamb, but when I saw this recipe on epicurious it caught my eye.  This recipe is extremely easy, healthy, and can be served on kabobs, or even in a pita with onion, tomato and tsatziki sauce, YUM!!!  Give it try, I really think you will like it.  If serving without pita, I suggest a nice green salad and some rice pilaf.

Grilled Lamb Kabobs
  • 3½ pounds boneless leg of lamb cut into kabob sized chunks.
  • ½ cup olive oil
  • juice of 2 lemons
  • 6 cloves of garlic, chopped
  • ½ cup chopped fresh oregano
  • 2 tsp. kosher salt
  • fresh ground black pepper to taste
  1. Thread lamb on wooden skewers. (I made 6 large kabobs), and place in container large enough to marinate the lamb..
  2. Place the rest of the ingredients in a bowl, mix well.
  3. Pour sauce over the lamb and massage marinade into the lamb for a couple seconds to make sure each piece is nicely coated.
  4. Store in the refrigerator for at least one hour, or overnight.
  5. Grill on medium-high until medium to medium rare, about 10 minutes.


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