Mediterranean lamb skewers

Photo by Rebecca C.
Adapted from houseandhome.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from houseandhome.com

Ingredients

  • 1

    lb. Ontario lamb loin, trimmed and cut into bite-sized pieces

  • 2

    tbsp olive oil

  • 1

    tbsp balsamic vinegar

  • 1/2

    tsp each salt and pepper

  • 1

    tsp chopped fresh rosemary

  • 4

    smashed dry-cured olives

  • 20

    fresh rosemary branches

  • 20

    cherry tomatoes

  • 2

    medium zucchini, cut into ribbons

  • 20

    mini cocktail bocconcini

  • 2

    tbsp olive oil

  • 1

    tsp lemon zest

  • 1/2

    tsp ground cumin

  • 1/2

    tsp each coarse salt and pepper

Directions

Step 1: In bowl, toss lamb cubes with olive oil, balsamic, salt and pepper, rosemary and olives. Cover and marinate for at least one hour at room temperature or up to one day in refrigerator. Step 2: Assemble skewers: Remove rosemary leaves from branches, leaving the leaves at the top 1/3 of each branch intact. Arrange one cherry tomato on each branch. Wrap the zucchini ribbons around the mini bocconcini and skewer one on each branch following the tomato. Add a piece of lamb and arrange in a single layer on a tray. Step 3: Preheat grill or barbecue to medium-high. In bowl, whisk together olive oil, lemon zest, cumin, salt and pepper. Drizzle over skewers, turning to coat. Grill on preheated barbecue, turning once, until lamb is medium-rare and cheese is melted, about 3 minutes per side. Makes 20 pieces

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