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 😉
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 🙂 Fortunately, the U.S. is at a lower latitude than our brethren across the pond, so we hope it holds true!
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!
- Marinade:
- Juice from two lemons
- 2 teaspoons grated lemon peel
- ¼ c. extra virgin olive oil
- 1 teaspoon Herbs de Provence or Italian Seasoning
- For the lamb:
- 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
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Prepare grill (medium-high heat).
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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.
-
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.
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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.
Photo credit: Sipper Photography
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
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!
These kebabs sound awesome! Love the three different colors of pepper here, gorgeous!
Those kebabs look excellent! And yes, SPRING…then SUMMER…:-)) Can’t wait to have them…
Beautiful and so ready for spring!! It was close 80 yesterday and now dropped 30 degrees…??? This totally brings the feeling of spring back.
lovely photo, i just love lamb kebabs… soooo ready for spring, i hate this cold- i’m a big baby!
missed you on saturday
Great job! they look succulent!
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-
lamb! LOL
First, I love lamb so this recipe is right up my alley. Second, YES, I am dying for spring…dying, I tell you!
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!
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.
Send them over..I am ready for Spring!!! It looks so delicious and colorful!
Beautiful kabobs, Priscilla! I’m SO ready for spring~
Last week, it threatened to snow… in San Francisco. Needless to say, I too am ready for spring. Bring on the lamb 🙂 (and that orzo looks pretty darn good too) 🙂
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 🙂
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!
Yummy! It does look like spring ;)can’t wait!
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!
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
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.
Thanks everyone! We’re all ready for spring and some colorful kebabs 🙂 Roasting definitely works if its too cold to grill!
Beautiful recipe and congratulations on Top 9 🙂 I could definitely go for the just veggie version with some of that orzo 🙂
Congrats on the Top 9 Priscilla! I’m so ready for Spring! The kabob looks so delicious.
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!
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.
Definitely ready for spring! 70 degrees one day, 55 the next. Ready to fire up the grill and let the kebabs hit the fire!
i am just drooling over this dish! i love eating kebabs 🙂 and this looks fantastic! thank you for sharing this.
We celebrate the first day of spring with friends every year and this will definitely be on the menu!
Thanks for all your kind comments! If you make them, I know you won’t be disappointed 🙂
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.
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