Name: My Big Fat Greek Lamb Kabobs
Yield: 1 servings
Cuisine: Greek
Ingredients: 0.50 American Lamb leg or shoulder, cut into 1-1/2-inch cubes; 1 cup Lime juice; 4 tsp White balsamic vinegar; 0.50 cup Olive oil; 3 tbsp Dried oregano; 0.50 tsp Crushed red pepper flakes; 6 Garlic cloves, minced; 18 Vine ripe tomatoes; 1 Yellow bell pepper, cut into 1-inch pieces; 18 Cipollini onions, peeled and blanched; 12 Fennel wedges; 4 tbsp Extra virgin olive oil; 1 tsp Basil; 1 tsp Salt

CategoryLamb ShoulderCuisineGreek, American

Chef Joachim Buchner, CMC

Yields1 Serving

0.50 American Lamb leg or shoulder, cut into 1-1/2-inch cubes

1 cup Lime juice

4 tsp White balsamic vinegar

0.50 cup Olive oil

3 tbsp Dried oregano

0.50 tsp Crushed red pepper flakes

6 Garlic cloves, minced

18 Vine ripe tomatoes

1 Yellow bell pepper, cut into 1-inch pieces

18 Cipollini onions, peeled and blanched

12 Fennel wedges

4 tbsp Extra virgin olive oil

1 tsp Basil

1 tsp Salt

In a bowl, combine lime juice, vinegar, olive oil, oregano, red pepper flakes and garlic. Whisk to blend. Let sit for 30 minutes. Reserve 1/4 cup marinade for basting.

In a bowl, toss lamb cubes and marinade to coat well. Place lamb in plastic bag and seal. Marinate in refrigerator for 10 to 12 hours.

Toss tomatoes, bell pepper, onions and fennel wedges with olive oil, basil and salt.

Remove lamb from marinade. Alternate lamb cubes with vegetables on skewer. Coat grill rack with nonstick cooking spray or olive oil. Grill kabobs, uncovered, over medium heat for 2 minutes on each side. Baste with reserved marinade. Grill 5 to 6 minutes longer, turning and basting frequently.

Chef’s Tip: If using wooden skewers, soak in water.

Chef’s Recommendation: Serve My Big Fat Greek Lamb Kabobs over rice or a Greek salad.

Recipe and image provided by the American Lamb Board

Ingredients