I have been rolling out the recipes I made for a Greek themed party we hosted at our house. Now I love the spinach tart but these Greek Lamb Kabobs gave that recipe a run for its money. By marinating the Lamb overnight, the lamb become both well flavored and so tender. You get the idea of how the lamb absorbed the marinade by the change in the color of the lamb. That dark color is all flavor. Again, so simple but so much flavor. I also love that by making kabobs, you can add so much color to the dish.
- 1/3 cup olive oil
- juice of 2 lemons
- 1/4 cup dried oregano, preferably Greek, or 1/2 cup chopped fresh
- 6 garlic cloves, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pint of red and yellow cherry tomatoes
- 1 red onion
- 1/2 of red and yellow peppers, cut into 1″ pieces
- 2 lbs lamb, cubed in 1 – 2″ pieces
Mix all the first six ingredients together in a small bowl.
In a shallow container, place the lamb cubes and cover the marinade. Rub the marinade all over the lamb.
Cover and marinate for about 2 hours at room temperature, or, preferably, overnight in the refrigerator, turning the meat a couple of times. To prepare the kabobs, layout the lamb and vegetables. Somewhat randomly, alternate between the lamb and peppers and onions and top each skewer with a tomato.
Be sure to soak the wood skewer sticks in water for at least an hour. Take out the skewers and let them come to room temperature over about 30 minutes Turn on your outdoor grill to medium. Place the skeweres on the grill.
Cook for 4 – 5 minutes per side. The lamb should be tender (cut into one piece and make sure they cubes are cooked). Serve with pita and tzatziki.