Lamb: Lamb and Vegetable Kabobs

By Dski

Ingredients

• Makes 5-6 servings
• 1 1/2 pounds of lamb cubes
• 1/2 cup of olive oil
• 1/4 cup of lemon juice
• 1 teaspoon of salt
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of thyme
• 1/2 teaspoon of paprika
• 1 tablespoon minced garlic
• 1/4 cup fresh parsley
• 2 large red peppers, cut into 1/2 inch squares
• 2 medium onions, peeled and quartered

Preparation

Step 1

Combine olive oil, lemon juice, salt, onion powder, thyme, paprika and garlic in a baking dish. Add the lamb cubes, cover and refrigerate overnight.

If you’re using wooden skewers – soak them in water for at least 30 minutes. This will prevent them from burning on the grill. Drain your marinade from the lamb and start building your kabobs. Try peppers, onions, mushrooms, eggplant – whatever you want! We chose onions and red peppers for this grilling session.

Once your grill is ready, place skewers on grill (or you can do in grill pan). I like my lamb medium rare so this would be just 4-5 minutes on high heat (about 125 degrees for medium rare, 130 degrees for medium, etc). Once the lamb is cooked to the level you desire, sprinkle the fresh chopped parsley on top