#85 – Lamb Kabobs

#85 – Lamb Kabobs

This is Recipe Roundup, episode 85. Now perhaps the season for grilling out with everyone is over, but that doesn’t mean you have to stop having great meat. You are welcome to use a grill for this recipe, but I will be giving some instructions for utilizing your oven broiler to a similar end. We’re making kabobs! Specifically lamb kabobs. 

 

Kabobs are one of those infinitely customizable dishes! You can totally choose what vegetables you roast along with the meat. Great options include: cherry tomatoes, onion, peppers, zucchini, and summer squash. 

 

You can eat the resulting stick of grilled goodness with some rice, pita, or even on top of a fresh salad. I highly recommend my recipe for a tzatziki inspired sauce – it’s an excellent compliment to the grilled meat, and specifically good with lamb. 

 

You’ll need

Bamboo or metal skewers

Lamb Kabob meat – or a boneless lamb should that you can cube yourself. 

4-6 cloves of Fresh garlic

1 small onion

2 tsp salt 

2 tsp pepper

Fresh lemon juice from one lemon

Fresh parsley, cilantro, or mint

And whatever vegetables you’d like to include on the skewer

 

  1. If you are using bamboo skewers, soak them in water for at least an hour before using them. 
  2. Marinating the lamb is of utmost importance! Combine your fresh herb of choice with the onion, garlic, salt, pepper, and lemon juice in a food processor or blender. Only use enough lemon juice to make the mixture into a thick paste. 
  3. Coat your lamb cubes in the mixture, cover and allow to marinate for at least 2 hours. 
  4. Coat your chosen veggies in olive oil, and a dash of salt and pepper. 
  5. Skewer your veggies and lamb chunks on. You can go ahead and put these a hot grill if you are using one. They will take about 15 minutes with regular turning. 
  6. Using an oven, you will turn the broiler on high and place your kabobs on a broiler tray – or a lined pan in the oven. 
  7. Turn the kabobs every 2-3 minutes, you want the meat and vegetables to get some color, but not burn too badly. Just like on the grill, this process should take about 15 minutes. 

These recipes can be found online at allegheny mountain radio .org. If you would like to share a recipe with the show, you can send it to sage@amrmail.org. For recipe Roundup, this is Sage Tanguay.

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