May 10, 2018

Grilled American Lamb Kabobs with Red Quinoa and Tomato Grain Salad

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Recipe Provided By
"Rustic Joyful Food"
Prep Time

-- min

Cook Time

-- min

Total Time

-- min

Servings

8 kabobs 

Grilled American Lamb Kabobs with Red Quinoa and Tomato Grain Salad

Ingredients

Kabobs

  • 2 pounds American Lamb leg meat, cut into 2-inch squares
  • 2 red peppers, cut into 2-inch pieces
  • 2 yellow peppers, cut into 2-inch pieces
  • 1 red onion
  • 3 cloves garlic, finely chopped
  • 1 lemon, juice and zest
  • 3 tablespoons olive oil
  • 3 teaspoons fresh oregano, finely chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
  • Bamboo skewers, soaked per package directions 

Red Quinoa and Tomato Grain Salad

  • 2 cups cooked red quinoa (or grain of your choice)
  • 1 cup cherry tomatoes, halved
  • 1 cup small mozzarella balls, halved
  • 1/2 cup chopped walnuts
  • 1/2 cup sliced radishes
  • 1/4 cup chopped basil
  • 1/4 cup chopped flat leaf parsley 

Citronette

  • 1 clove garlic, finely crushed
  • 1 lemon, juice and zest
  • 1/2 cup olive oil
  • Pinch red chili flakes
  • Salt and pepper to taste

Directions

For the Kabobs: In a large mixing bowl, add lamb cubes, red peppers, yellow peppers and onions. Add garlic, lemon juice, lemon zest, oil, oregano, salt and pepper; mix thoroughly to coat vegetables and meat. Marinate at room temperature for at least 30 minutes, or up to 3 hours in the refrigerator. 

Thread each skewer with onion, red pepper, yellow pepper and lamb; repeat until skewer is filled. Repeat for all skewers until ingredients are gone. 

Place skewers on a grill heated to 450°F; cook for 5 to 6 minutes on each side for medium-rare, or cook for additional time to desired doneness. Serve alongside Red Quinoa and Tomato Grain Salad. 

For the Red Quinoa and Tomato Grain Salad: In a mixing bowl, combine quinoa, tomatoes, mozzarella, walnuts, radishes, basil and parsley. 

For the Citronette: In a separate bowl, whisk together garlic, lemon juice, lemon zest, oil, chili flakes, salt and pepper. Pour over quinoa; gently mix. Season as needed.  Best served at room temperature.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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