Aaah, the Lamb Kabob recipe. Fire up the grill (or broiler, if need be) 'cause if there's anything we like more than food on a stick it's scrumptious food on a stick, marinated and grilled to perfection. Just add friends, and eat!
Enjoy grilled lamb marinated in an unusual red wine-sesame-garlic concoction with international flavors.
Cool "rosemary skewers" option.
6 pounds lean lamb, cut into 1-inch cubes (a leg of lamb is good)
1 cup extra virgin olive oil
1 cup red wine
1 tablespoon sesame oil
2 cloves garlic, minced
1/2 teaspoon pepper
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon salt
Combine all marinade ingredients except the salt in a large bowl. Add the lamb cubes, coating them well with the marinade. Let them marinate for about 2 hours, stirring occasionally.
Stir in the salt, making sure it is well distributed.
Thread the lamb cubes onto skewers, reserving the marinade, and place them on the grill over medium-hot heat. Cook for about 10 minutes, turning and basting with the remaining marinade.
Serve with Tzatziki. Serves 12 to 16.
Option: Lamb Kabobs on Rosemary Skewers
Rosemary and lamb are good together. No, great.
Start with long, thick rosemary stems.* Remove all the leaves but about 1" on the bottom end of the stems. Sharpen the tips a little if they're not sharp enough to skewer the lamb.
After the lamb has been marinated, thread the cubes onto the rosemary skewers and grill as above.
*There are varieties of rosemary plants, some with long stems,
some short. You'll need quite a few of the long-stemmed variety,
perhaps 4 dozen, more of the short ones. But you can always alternate
regular, bamboo-type skewers and rosemary skewers.
Gyros (Grilled Lamb Sandwiches, perfect for your leftover kabobs.)