Lamb Kabobs: A Greek Classic!
In essence, the unison of tangy sour lemon juice, savory oregano, olive oil, and garlic are a classic Greek flavor combination! Furthermore, for those who love greek salad, this recipe includes green pepper, onion, and tomatoes. As well, the simple marinade, together with the delicious meatiness of these lamb kabobs is perfect.
Love lamb? Try these amazing Burgundy Lamb Shanks!
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In essence, the unison of tangy sour lemon juice, savory oregano, olive oil, and garlic are a classic Greek flavor combination!
- 1/2 cup lemon juice
- 2 tablespoons dried oregano
- 4 teaspoons olive oil
- 6 garlic cloves, minced
- 1 pound lean lamb, trimmed of fat and cut into 1-inch cubes
- 16 cherry tomatoes
- 1 large green pepper, cut into 1-inch pieces
- 1 large onion, cut into 1-inch wedges
First, in a small bowl, combine the lemon juice, oregano, oil, and garlic.
Importantly, set aside 1/4 cup of the marinade for basting; cover and refrigerate this 1/4 cup.
Next, pour the remaining marinade into a large resealable plastic bag and add the lamb.
Lastly, seal the bag and turn to coat evenly; refrigerate for 8 hours or overnight, turning occasionally.
Second, once the lamb has marinated, coat the grill rack with nonstick cooking spray or oil before heating the grill.
Next, drain and discard the marinade.
Furthermore, on eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion pieces.
Third and lastly, grill the kabobs, uncovered, over medium heat for 3 minutes on each side.
As well, baste with reserved marinade.
Lastly, grill 8-10 minutes longer or until meat reaches desired doneness, turning and basting frequently for even cooking.
Lamb Kabobs: For You
In the end, classic Greek flavor combinations, flavorful lamb, and delicious vegetables create a beautiful harmony in Greek Lamb Kabobs!