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Recipe Provided By
"Blue Bowl Recipes"Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
Ingredients
Lamb
- 2-1/2 pounds boneless leg American Lamb, cubed
- 6 cloves garlic, medium to large, minced
- 1/2 lemon, juiced
- 6 tablespoons olive oil
- 1 tablespoon oregano
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Veggies
- 4 medium bell peppers, chopped into large chucks
- 2 medium yellow onions, chopped into large chucks
- 1-1/2 cups cherry tomatoes
- 3 cloves garlic, minced
- 1/2 lemon, juiced
- 6 tablespoons olive oil
- 1 teaspoon oregano
- 3/4 teaspoon salt
- Pinch pepper
For Serving
- Mixed greens, tossed with lemon juice and olive oil
Directions
For the Lamb: In a large bowl, add garlic, lemon juice, oil, oregano, thyme, salt and pepper; mix together. Add lamb; toss in marinade until well coated. Marinate 2-1/2 to 8 hours.
For the Veggies: Chop peppers and onions into large chunks. In a large bowl or bag, add garlic, lemon juice, oil, oregano, salt and pepper; mix together. Add peppers and onions; toss in marinade until well coated. Marinate 2-1/2 to 8 hours.
If using wooden skewers, soak in water for 1 hour before grilling.
For the Kebabs: Alternate meat, peppers and onions, leaving a bit of room on both ends of the skewer. Grill over medium heat about 4 to 5 minutes; rotate, and repeat. Test lamb for doneness.
Serve with a bed of fresh greens tossed with a splash of lemon juice and olive oil. Refrigerate leftovers in an airtight container for up to 5 days.
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
