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Spring and Grilled Lamb Kebabs

February 28 by Priscilla 32 Comments

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Grilled Lamb Kebabs | ShesCookin.com

It doesn’t take a crystal ball or soothsayer to know that there are a lot of people out there who are ready for spring! I know I’m one of them and I reside in Southern California where we’re shivering in our britches in 55º temps and SNOW was reported in the Los Angeles basin. If you live anywhere else, it would probably be referred to as a light frost πŸ˜‰

Considering tomorrow is the first day of March, I thought of the saying in like a lion and out like a lamb” and wondered if it pertained to the chilly weather we’re experiencing. According to the omniscient Wikipedia, “inlike a lion and out like a lamb” is an English proverb that describes typical March weather and in the 19th century it was used as a prediction contingent on early March weather. If March comes in like a lion, it will go out like a lamb – but it was recognized to not work very well πŸ™‚ Fortunately, the U.S. is at a lower latitude than our brethren across the pond, so we hope it holds true!

Grilled Lamb Kebabs | ShesCookin.com

Not only does the gentle lamb represent Spring in weather phrases,  it’s also a harbinger of spring in the kitchen. The February issue of Bon Appétit featured braised Lamb Shanks with Swiss Chard to get us through the lion days of March, then lamb stews for St. Patrick’s day, and April issues will feature an abundance of grilled and roasted lamb recipes to celebrate Easter and Passover. My palate acts as a weather barometer and has been craving lamb, so while I’m looking for the perfect lamb stew recipe for St. Patty’s, these fabulous and easy grilled lamb kebabs will do just fine!

Print
Spring and Grilled Lamb Kebabs
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.
Course: Main
Servings: 4 servings
Author: Priscilla
Ingredients
  • Marinade:
  • Juice from two lemons
  • 2 teaspoons grated lemon peel
  • ΒΌ c. extra virgin olive oil
  • 1 teaspoon Herbs de Provence or Italian Seasoning
  • For the lamb:
  • 1Β½ 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
Instructions
  1. Prepare grill (medium-high heat).
  2. Place lamb in a glass baking dish, sprinkle with salt and pepper. Whisk together the lemon juice, grated lemon peel, olive oil, Herbes de Provence seasoning. Pour over lamb, toss to coat. Let mixture stand for 10 minutes, stirring occasionally to blend.
  3. 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.
  4. 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.

Grilled Lamb Kebabs | ShesCookin.com

Photo credit: Sipper Photography

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Category Heart Healthy| Main Dish| She's Cookin' Tags grilled lamb kebab| lamb kebabs

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Reader Interactions

Comments

  1. rebecca

    February 28 at 4:40 pm

    wow love kebabs this looks wonderful i hear ya want spring to come but can’t complain its been nice here in NC last few days

    Rebecca

    Reply
  2. Lisa { AuthenticSuburbanGourmet }

    February 28 at 6:47 pm

    I am SO ready for spring! I actually wore my flip flops yesterday, a bit cold but I am ready for spring and summer. Your lamb kebabs just scream spring and look SO incredibly tasty! Have a great week!

    Reply
  3. 5 Star Foodie

    February 28 at 7:18 pm

    These kebabs sound awesome! Love the three different colors of pepper here, gorgeous!

    Reply
  4. Angie's Recipes

    February 28 at 10:04 pm

    Those kebabs look excellent! And yes, SPRING…then SUMMER…:-)) Can’t wait to have them…

    Reply
  5. Belinda @zomppa

    March 1 at 5:46 am

    Beautiful and so ready for spring!! It was close 80 yesterday and now dropped 30 degrees…??? This totally brings the feeling of spring back.

    Reply
  6. louise

    March 1 at 8:18 am

    lovely photo, i just love lamb kebabs… soooo ready for spring, i hate this cold- i’m a big baby!
    missed you on saturday

    Reply
  7. Our Eyes Eat First

    March 1 at 8:49 am

    Great job! they look succulent!

    Reply
  8. whatsfordinneracrossstatelines

    March 1 at 10:31 am

    I’ll say stunning photos. I’m want spring too, I’m still cold to go turn my grill on. Hopefully in a week or two. I want some lam kebabs. Hope you have a great week.
    -Gina-

    Reply
  9. whatsfordinneracrossstatelines

    March 1 at 10:31 am

    lamb! LOL

    Reply
  10. fooddreamer

    March 1 at 11:32 am

    First, I love lamb so this recipe is right up my alley. Second, YES, I am dying for spring…dying, I tell you!

    Reply
  11. Jean

    March 1 at 12:40 pm

    I love lamb and I’ve actually been craving it lately. Must be the yearning for my Spring-like weather. I can’t remember the last time I had lamb kebabs but now I want some, especially with all of those grilled veggies!

    Reply
  12. Kate @ Diethood.com

    March 1 at 4:05 pm

    I love the way you prepared this, Priscilla. Beautiful marinade. I’m with you – my taste buds also know that it’s time for lamb.

    Reply
  13. [email protected]'s Easy cooking

    March 1 at 4:17 pm

    Send them over..I am ready for Spring!!! It looks so delicious and colorful!

    Reply
  14. Liz

    March 1 at 4:37 pm

    Beautiful kabobs, Priscilla! I’m SO ready for spring~

    Reply
  15. Lawyer Loves Lunch

    March 1 at 6:19 pm

    Last week, it threatened to snow… in San Francisco. Needless to say, I too am ready for spring. Bring on the lamb πŸ™‚ (and that orzo looks pretty darn good too) πŸ™‚

    Reply
  16. Victoria

    March 2 at 10:29 am

    I had some lovely lamb kabobs the other night at a restaurant. Yours look fabulous as well. I agree, I’m so ready for spring to come, and lamb is definitely a good sign in the kitchen that spring is on the way πŸ™‚

    Reply
  17. Monet

    March 2 at 9:01 pm

    I have never made lamb at home before….well I guess “cooked” is a better word. After seeing your recipe, I can’t wait to try my hand at it! I hope you have a wonderful day tomorrow. Thank you for sharing another bite of delicious goodness!

    Reply
  18. Firefly

    March 2 at 10:17 pm

    Yummy! It does look like spring ;)can’t wait!

    Reply
  19. Marianne @ Meal Mixer

    March 3 at 6:05 am

    I’m reading your blog and looking out my window at snow. Sigh. I’m going to use your recipe but roast the ingredients in a very hot oven, as my grill doesn’t cook very well in temperatures below freezing…. Come on Spring!

    Reply
  20. The Souper

    March 3 at 7:03 am

    Kebabs on the grill are one of my favorite meals. Usually have beef or chicken, but this lamb looks yummy. Great pics, great recipe.

    The Souper

    Reply
  21. Pachecopatty

    March 3 at 7:15 am

    Congratulations on top 9 this morning, your photos are beautiful and the lamb kebabs look delicious;-) I see Spring all around but rain all week, yuck, ready for sunshine.

    Reply
  22. Priscilla

    March 3 at 8:43 am

    Thanks everyone! We’re all ready for spring and some colorful kebabs πŸ™‚ Roasting definitely works if its too cold to grill!

    Reply
  23. Magic of Spice

    March 3 at 10:06 am

    Beautiful recipe and congratulations on Top 9 πŸ™‚ I could definitely go for the just veggie version with some of that orzo πŸ™‚

    Reply
  24. Tanantha @ I Just Love My Apron

    March 3 at 1:30 pm

    Congrats on the Top 9 Priscilla! I’m so ready for Spring! The kabob looks so delicious.

    Reply
  25. Sara

    March 3 at 4:13 pm

    Whether it’s spring or not I’m always ready for a kebab and lamb is a meat that I truly love. Great pictures! They are so bright and colorful!

    Reply
  26. The Duo Dishes

    March 3 at 9:00 pm

    The colors do you look great! It’s time for spring to really make itself known because we’re all ready for the grill and the kabobs that need to go on it.

    Reply
  27. Debi (Table Talk)

    March 4 at 6:10 am

    Definitely ready for spring! 70 degrees one day, 55 the next. Ready to fire up the grill and let the kebabs hit the fire!

    Reply
  28. blackbookkitchendiaries

    March 4 at 11:46 am

    i am just drooling over this dish! i love eating kebabs πŸ™‚ and this looks fantastic! thank you for sharing this.

    Reply
  29. Cheryl and Adam @ pictureperfectmeals.com

    March 6 at 12:08 pm

    We celebrate the first day of spring with friends every year and this will definitely be on the menu!

    Reply
    • Priscilla

      March 7 at 11:34 am

      Thanks for all your kind comments! If you make them, I know you won’t be disappointed πŸ™‚

      Reply
  30. Apron Appeal

    June 3 at 2:48 am

    I forgot about lamb…My turn to cook the family meal on Sunday and father-in-law req. kebabs. I wanted to try something different. This could fit that bill. Glad I followed the link From Sandra’s guest post over to your site.

    Reply
  31. Tara Noland

    June 14 at 3:13 pm

    Those look so good. I usually have rack of lamb or lamb chops, I am going to have to try it this way. Cheers, Tara

    Reply

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