Lamb Kabobs

Lamb Kabobs


Makes: 6 servings

  • 3 pounds boneless leg of lamb, cut into 2-inch cubes

  • 2 tablespoons Mediterranean spice mix (see below)

  • 1 cup bottled olive oil vinaigrette

  • 6 large whole mushrooms

  • 3 bell peppers, cut into 2-inch squares

  • 1 red onion, cut into 6 wedges

  • 1 can (14 ounces) whole artichoke hearts, rinsed and drained

  • 2 teaspoons fne sea salt

  • 2 teaspoons pepper

Mediterranean Spice Mix:

  • 1 cup dried rosemary

  • 1 cup dried marjoram

  • 1 cup dried oregano

  • 1 cup coarse sea salt

  • 1 cup granulated garlic

  • 1 cup coarsely ground black pepper




Set up grill for direct cooking over high heat (400° to 450°F). Oil grill grates when ready to start grilling.

Place meat in a shallow baking dish. Sprinkle with spice mix, tossing to coat. Drizzle with vinaigrette. Let stand for 20 minutes. Remove meat from marinade (discard marinade). Thread meat onto six 16-inch skewers. Thread vegetables onto another six 16-inch skewers. Sprinkle kebabs evenly with salt and pepper.

Grill meat for 3 to 5 minutes on each side, or until desired doneness. Grill vegetables for 2 to 4 minutes on each side, or until crisp-tender.

In a medium bowl, stir together 1 cup dried rosemary, 1 cup dried mar- joram, 1 cup dried oregano, 1 cup coarse sea salt, 1 cup granulated garlic, and 1 cup coarsely ground black pepper. Store mixture in an airtight container. Package in a nice jar.

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