Kebobs
2 American lamb leg meat, cut into 2in squares
2 Red peppers
2 Yellow peppers
1 Red onion
3 tbsp Olive oil
3 Garlic, finely chopped
Juice & zest of a lemon
2 tsp Kosher salt
1 tsp Cracked black pepper
3 tsp Fresh oregano, finely chopped
Red Quinoa & Tomato Grain Salad
2 Cooked red quinoa ( any cooked grain can sub)
1 cup Cherry tomatoes, halved
1 cup Small mozzarella balls, halved
0.50 cup Walnuts, chopped
0.50 cup Radishes, sliced
0.25 cup Basil, chopped
0.25 cup Flat leaf parsley, chopped
Citronette
0.50 cup Olive oil
1 Garlic, finely crushed
Juice & zest of a lemon
Salt & pepper, to taste
Red chili flakes
1Place the cubes of your leg of lamb into a large mixing bowl. Chop the peppers and red onions in roughly 2-inch pieces. You want them to be about the same size as your meat. Add the olive oil, garlic, lemon juice and zest, salt, pepper, and fresh oregano to the bowl and mix thoroughly to coat the vegetables and meat. Marinate at room temp for at least 30 minutes, or up to 3 hours in the refrigerator.
2Soak bamboo skewers according to the package directions and start the kabobs off with a piece of onion, then pepper, then meat chunk. Repeat this process until you’ve filled your skewer. Repeat this process over again until you’ve used all of your ingredients.
3Preheat your grill to 450 degrees, place the skewers on the hot grill, and cook for about 5-6 minutes on each side. This will give you a solid medium rare. Continue to cook until you’ve reached a temperature you are happy with.
4Serve alongside Red Quinoa and Tomato Grain Salad.
Red Quinoa & Tomato Grain Salad
5Add the grains, tomatoes, herbs, and mozzarella to a mixing bowl. In a separate bowl, whisk together the Citronette ingredients. Pour over the grains and gently mix. After about 20 minutes you may need to add a touch more salt and pepper. Quinoa loves to soak up the flavor. This is best served at room temperature.
Ingredients
Kebobs
2 American lamb leg meat, cut into 2in squares
2 Red peppers
2 Yellow peppers
1 Red onion
3 tbsp Olive oil
3 Garlic, finely chopped
Juice & zest of a lemon
2 tsp Kosher salt
1 tsp Cracked black pepper
3 tsp Fresh oregano, finely chopped
Red Quinoa & Tomato Grain Salad
2 Cooked red quinoa ( any cooked grain can sub)
1 cup Cherry tomatoes, halved
1 cup Small mozzarella balls, halved
0.50 cup Walnuts, chopped
0.50 cup Radishes, sliced
0.25 cup Basil, chopped
0.25 cup Flat leaf parsley, chopped
Citronette
0.50 cup Olive oil
1 Garlic, finely crushed
Juice & zest of a lemon
Salt & pepper, to taste
Red chili flakes
Directions
1Place the cubes of your leg of lamb into a large mixing bowl. Chop the peppers and red onions in roughly 2-inch pieces. You want them to be about the same size as your meat. Add the olive oil, garlic, lemon juice and zest, salt, pepper, and fresh oregano to the bowl and mix thoroughly to coat the vegetables and meat. Marinate at room temp for at least 30 minutes, or up to 3 hours in the refrigerator.
2Soak bamboo skewers according to the package directions and start the kabobs off with a piece of onion, then pepper, then meat chunk. Repeat this process until you’ve filled your skewer. Repeat this process over again until you’ve used all of your ingredients.
3Preheat your grill to 450 degrees, place the skewers on the hot grill, and cook for about 5-6 minutes on each side. This will give you a solid medium rare. Continue to cook until you’ve reached a temperature you are happy with.
4Serve alongside Red Quinoa and Tomato Grain Salad.
Red Quinoa & Tomato Grain Salad
5Add the grains, tomatoes, herbs, and mozzarella to a mixing bowl. In a separate bowl, whisk together the Citronette ingredients. Pour over the grains and gently mix. After about 20 minutes you may need to add a touch more salt and pepper. Quinoa loves to soak up the flavor. This is best served at room temperature.
Grilled American Lamb Kebobs with Red Quinoa & Tomato Grain Salad
