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Lamb Kabobs Recipe

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This recipe for Lamb Kabobs is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lbs. top round lamb (40 cubes) 3-4 pieces for each kabob
2 tbs. minced garlic
2 tbs. minced fresh rosemary leaves
4 tsp. fresh thyme
1/2 cup mild olive oil
1/2 cup dry red wine
4 tbs. red wine vinegar
Kosher salt
4 small red onions
4 pints cherry tomatoes
wooden skewers

Sauce: 1 cup chicken stock
1/2 cup olive oil.
2 tbs. fresh squeezed lemon juice
1/4 tsp. minced rosemary leaves
1/2 tsp. kosher salt
1/2 tsp. black pepper
Directions:
Directions:
1. Cut lamb into 1 1/2" cubes (40 cubes). Combine garlic, rosemary, thyme, olive oil, red wine, vinegar and 1 tsp. salt in med. bowl. Add lamb. Cover with plastic wrap and marinade in refrigerator overnight or up to 2 days. Toss occasionally.

2. Heat charcoal grill with coals spreading coals into 1 tight layer on grill. Cut red onions into quarters and separate into 3-4 sections. Loosely thread 3-4 pieces of lamb alternately with sections of onion on skewers. Sprinkle with salt and pepper. Place cherry tomatoes on skewers threading through stem. Rub with olive oil and sprinkle with salt and pepper.

3. First place lamb skewers on hot grill and cook 10 - 15 minutes. Turn 2-3 times until lamb is med. rare about 5 minutes before lamb is done, place tomato skewers on grill turning once until seared on outside but firm on inside.

4. Bring stock,olive oil, and lemon juice to boil in medium pot. Lower heat and simmer 5 minutes until reduced in half. Add rosemary, 1/2 tsp. salt and pepper. Serve sauce on side. Can also serve with Tztatziki sauce. (Can purchase at Costco.
Number Of Servings:
Number Of Servings:
8-12 servings

 

 

 

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