Prep Time
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Cook Time
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Total Time
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Servings
8 kabobs
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
