Prep Time25 minsCook Time15 minsTotal Time40 mins
Lamb
2.50 Boneless leg of American lamb, cubed
6 tbsp Olive oil
6 Garlic (medium to large)
1 tbsp Oregano
0.50 tsp Fresh thyme
0.50 tsp Salt
0.25 tsp Pepper
0.50 Lemons, juiced
Veggies
4 Medium bell peppers
2 Medium yellow onion
1.50 Cherry tomatoes
6 tbsp Olive oil
0.50 Lemon, juiced
3 Garlic
1 tsp Oregano
0.75 tsp Salt
Pepper
Serving
Mixed green tossed with a bit of lemon juice and olive oil
1Prep: Add the lamb marinade ingredients to a large tupperware container and mix everything together. Add the lamb meat, and toss it in the marinade so it’s well coated. Let marinate at least 2.5 hours before grilling, or up to 8 hours.
2Chop your veggies into large chunks – leave the tomatoes whole. Add to a container or bag with marinade ingredients, like we did with the lamb.
3Soak your skewers (if wooden, not metal) in water for an hour before grilling.
4Assemble Kebabs: Alternate meat and veggies, leaving a bit of room on both ends of the skewer.
5Grill: Grill the kebabs over medium heat. Cook about 4-5 minutes, rotate, and repeat. Cut into one of the larger pieces to ensure desired level of doneness.
6Serve + Store: Serve with a bed of fresh greens tossed with a splash of lemon juice and olive oil. Store leftovers in an airtight container in the fridge for up to 5 days.
Ingredients
Lamb
2.50 Boneless leg of American lamb, cubed
6 tbsp Olive oil
6 Garlic (medium to large)
1 tbsp Oregano
0.50 tsp Fresh thyme
0.50 tsp Salt
0.25 tsp Pepper
0.50 Lemons, juiced
Veggies
4 Medium bell peppers
2 Medium yellow onion
1.50 Cherry tomatoes
6 tbsp Olive oil
0.50 Lemon, juiced
3 Garlic
1 tsp Oregano
0.75 tsp Salt
Pepper
Serving
Mixed green tossed with a bit of lemon juice and olive oil
Directions
1Prep: Add the lamb marinade ingredients to a large tupperware container and mix everything together. Add the lamb meat, and toss it in the marinade so it’s well coated. Let marinate at least 2.5 hours before grilling, or up to 8 hours.
2Chop your veggies into large chunks – leave the tomatoes whole. Add to a container or bag with marinade ingredients, like we did with the lamb.
3Soak your skewers (if wooden, not metal) in water for an hour before grilling.
4Assemble Kebabs: Alternate meat and veggies, leaving a bit of room on both ends of the skewer.
5Grill: Grill the kebabs over medium heat. Cook about 4-5 minutes, rotate, and repeat. Cut into one of the larger pieces to ensure desired level of doneness.
6Serve + Store: Serve with a bed of fresh greens tossed with a splash of lemon juice and olive oil. Store leftovers in an airtight container in the fridge for up to 5 days.
Grilled American Lamb Kababs
