Lamb Kabob Recipe

Lamb Kabobs on Rosemary Skewers,

Is it Greek, Italian or Asian?

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.

Grilled Lamb Kabobs

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.)

More grill ideas like the Lamb Kabob Recipe

Barbecue Grill Buyers' Guide

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