Lemony Grilled Lamb Kebabs with Peppers and Onions

Real Simple, June 2010 Hands-on Time: 15 min Total Time: 25 min

Photo by Michael C.
Adapted from realsimple.com

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

8

servings

Adapted from realsimple.com

Ingredients

  • 3 1/2

    pounds lamb top round or boneless leg, cut into 1 1⁄2-inch pieces

  • 3

    tablespoons olive oil

  • 1

    teaspoon dried oregano

  • kosher salt and black pepper

  • 4

    bell peppers, seeded and cut into 2-inch-wide strips

  • 2

    medium red onions, each cut into 6 wedges (root ends left intact)

  • 1/3

    cup fresh lemon juice, plus lemon wedges for serving

Directions

1. Soak 16 wooden skewers in water. Heat grill to medium-high. 2. Thread the lamb onto the skewers. Brush with 1 tablespoon of the oil and season with the oregano, 1 teaspoon salt, and ½ teaspoon pepper. 3. In a large bowl, toss the bell peppers and onions with the remaining 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. 4. Grill the lamb and vegetables, turning frequently and brushing with the lemon juice, until the lamb is medium-rare and the vegetables are tender, 8 to 10 minutes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: