Lamb Kabobs

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

Yields or Serves:  

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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.

INGREDIENTS

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

    Victoria has been cooking and writing recipes since she was a teenager. 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.

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