Recipes for lamb kabobs are a sure hit for a summertime treat and are a fun party food.
A Case for Kabobs
Kabobs are a brilliant idea when you are grilling. Once you get the lamb onto the skewers, you can keep them in the refrigerator or in a cooler near the grill and cook the kabobs as you need them. For smaller outdoor parties, a Hibachi set up in the center of the table will allow your guests to cook their own kabobs.
Traditionally, recipes for lamb kabobs will tell you to put only lamb on the skewer. I have seen kabobs that had the meat and the vegetables on the same skewer but I don't advise this. Although putting the lamb and the veggies on the same skewer looks nice, the meat and the veggies will cook at different rates. So either the meat will be cooked properly and the veggies will be over cooked or the veggies will be cooked properly but the meat will be underdone. Just one other thing to keep in mind is that sometimes a guest will be a vegetarian and would like a kabob without lamb.
Recipes for Lamb Kabobs
I like to keep the marinade for lamb kabobs as simple as possible. Grilling brings out the best flavors of lamb so you don't have to add a lot to the marinade. I suggest making two separate marinades--one for your lamb kabobs and one for the vegetables.
Let's get the veggies out of the way:
- Take a couple of zucchinis
- Some mushrooms
- 2 onions
- Bell peppers
- Cut the zucchinis into 1 inch thick rounds.
- Cut the eggplant into about 1 inch to 1 1/2 inch cubes.
- The mushrooms can be kept whole.
- The bell peppers can be cut into 2 inch squares.
- 1/2 cup balsamic vinegar
- 1 teaspoon rosemary
- 3 cloves garlic pressed
- 1/4 cup olive oil
- A pinch thyme
- Mix this in a bowl and add the cut veggies. Cover with plastic wrap and let sit in the fridge for about an hour. Give it a good shake every now and then.
For the lamb kabobs, you will need:
- 2 pounds boneless lamb, cut into cubes
- 1 large onion grated
- 4 bay leaves
- 1/3 cup extra virgin olive oil
- 5 sprigs rosemary leaves, removed and chopped
- 1 tablespoon fresh thyme, chopped
- Zest and juice of one lemon
- 1/2 teaspoon sugar
- Salt and pepper
- Mix everything together in a bowl and add the lamb.
- Cover with plastic wrap and place in refrigerator overnight or for at least 6 hours.
If you are using wooden skewers you should soak them for a few hours in water to keep them from burning when you cook. Place the veggies on a skewer. Place the lamb on a skewer (about five pieces per skewer) and grill them over a medium heat for about 7 minutes turning occasionally. If you like you can leave out just about any part of that marinade except the olive oil and the lamb. In fact a quick and simple marinade is just olive oil and salt and pepper. You can add fresh chopped oregano if you like, I usually do. These are some basic recipes for lamb kabobs there are endless variations.
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- Roasted Leg Of Lamb Recipe
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- Tournedos Of Lamb Recipe