Name: Grilled Citrus American Lamb Skewers
Yield: 1 servings
Ingredients: 0.25 cup Olive oil; 0.50 Yellow onion, chopped; 2 Garlic; 4 Dill; 2 tbsp Lemon juice; 1 tsp Lemon zest; 1 tsp Dried oregano; Salt & pepper, to taste; 2.50 Boneless American lamb leg, cut into 2in squares; 2 Zucchini, cut into 2in squares; 2 Yellow squash, cut into 2in squares; 2 Red onions, cut into 2in squares

CategoryLeg of Lamb

Recipe provided by Grilled Citrus Lamb Skewers - The Curious Plate, courtesy of the American Lamb Board (Grilled Citrus American Lamb Skewers | American Lamb).

Yields1 Serving

0.25 cup Olive oil

0.50 Yellow onion, chopped

2 Garlic

4 Dill

2 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

Salt & pepper, to taste

2.50 Boneless American lamb leg, cut into 2in squares

2 Zucchini, cut into 2in squares

2 Yellow squash, cut into 2in squares

2 Red onions, cut into 2in squares

In a food processor add olive oil, yellow onion, garlic, dill, lemon juice, lemon zest, oregano, salt and pepper. Pulse until pureed. Next, place the lamb cubes in a Ziploc bag and pour the marinade over the lamb. Place the lamb in the fridge to set for at least 4 hours.

Next, remove the lamb from the fridge and place on the kitchen counter for at least an hour before grilling. If using wooden skewers now would be a good time to soak them in water to keep them from burning on the grill.

Preheat an outdoor grill medium-high heat. To assemble the kabobs, fill skewers, alternating, zucchini, yellow squash, red onion and lamb until all ingredients have been used. Grill the skewers rotating lamb on all sides until cooked to desired doneness, about 7 to 8 minutes for medium-rare. Serve alongside couscous and tzatziki.

Ingredients