Whatever the name: brochettes, kebabs, kabobs, skewers – mixed with colorful peppers and onion they are a delicious alternative to steak, chicken, or ribs for spring or summer grilling.
Grilled Lamb Kebabs
Juice from two lemons
2 teaspoons grated lemon peel
¼ c. extra virgin olive oil
1 teaspoon Herbs de Provence or Italian Seasoning
1½ pounds trimmed leg of lamb, cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
Prepare grill (medium-high heat.
Place lamb in a glass baking dish, sprinkle with salt and pepper. Whisk together the lemon juice, grated lemon peel, olive oil, Herb de Provence seasoning. Pour over lamb, toss to coat. Let mixture stand for 10 minutes, stirring occasionally to blend.
Using slotted spoon, remove lamb from marinade. Add vegetables to marinade and toss to coat. Thread lamb, with onion, and bell pepper pieces alternately on six metal skewers.
Grill until onion and peppers are slightly charred and lamb is cooked to desired doneness, turning and brushing once with marinade, about 12 minutes for medium.
Enjoy 🙂 Shown here with a salsa of halved grape tomatoes mixed with sliced green onions and green chilies in olive oil mixed with orzo.