Lamb Kebobs

One of the first meals Patrick and I ever made together as a couple was grilled leg of lamb along with greek meeze at a bachelor pad he used to live in with some friends.  It was a lot of work and a TON of food but it has such sweet memories.  I like to keep special moments like this alive by making an easy version of the same food so you can have it all the time.  I mean sometimes the event calls for a huge leg of lamb you wake up early to butterfly and massage with garlic and rosemary – and sometimes you just want something you can throw on the grill and be done with 10 minutes later.  These lamb kebobs are just that – a simple week night dinner you can pair with super easy sides but they still feel classy enough to entertain friends with.  I made this feta dip to accompany the lamb.  Man I wish I could take credit for this dip.  Seriously, make it for any party and it will be the first thing gone and no one has to know how easy it is to make.  I served it with grilled bread alongside the lamb and a tomato salad.   If you want to make life even easier just grab some hummus and pita from the store and you will be all set for a lovely greek evening.  Don’t forget to serve that nice red wine you used in the marinade alongside the lamb.

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Lamb Kebobs (printable version at the end of the post)

Inspiration:  our first dinner party
Special Equipment:  none

  • 1 1/2 pounds leg of lamb cut into cubes
  • 1/2 cup red wine
  • 2 tablespoons chopped rosemary
  • 1 tablespoon red or white wine vinegar
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 2 red onions, cut into small wedges

In a plastic bag combine the lamb with the wine, rosemary, vinegar, olive oil and garlic.  Let marinate in the fridge for at least 30 minutes and up to 2 hours.  Take the meat out 30 minutes before you want to grill it.  Heat your grill to medium high.  While the grill is heating, drizzle the onion with olive oil, thread the lamb and onion wedges on the skewers and then season them with salt and pepper (if you are going to use wooden skewers make sure to soak them in water for 30 minutes before you add the meat so they don’t burn up).  Grill, turning occasionally for 8 to 10 minutes.  Let rest for 5 minutes before serving.

Lamb Kebobs

  • Servings: 4
  • Print

Special Equipment:  none

  • 1 1/2 pounds leg of lamb cut into cubes
  • 1/2 cup red wine
  • 2 tablespoons chopped rosemary
  • 1 tablespoon red or white wine vinegar
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 2 red onions, cut into small wedges

In a plastic bag combine the lamb with the wine, rosemary, vinegar, olive oil and garlic.  Let marinate in the fridge for at least 30 minutes and up to 2 hours.  Take the meat out 30 minutes before you want to grill it.  Heat your grill to medium high.  While the grill is heating, drizzle the onion with olive oil, thread the lamb and onion wedges on the skewers and then season them with salt and pepper.  Grill, turning occasionally for 8 to 10 minutes.  Let rest for 5 minutes before serving.

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