Ingredients:
1 lb cubed lamb
8 ounces crimini mushrooms
1 red onion, cut into wedges
for the marinade:
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh oregano
2 tablespoons red wine vinegar
1/4 cup diced red onion
Directions:
Place the lamb in a quart sized resealable bag or marinating container. In a small bowl, whisk together the marinade ingredients. Pour over the lamb. Refrigerate for at least 4 hours or up to 8.
Thread on skewers, alternating the meat and vegetables. Since it's chilly out, broil or if possible use an indoor grill. In warmer weather I'd probably grill these outside. Cook until the lamb is nearly cooked through; it took only 3 minutes at 400 in my indoor grill.
1 lb cubed lamb
8 ounces crimini mushrooms
1 red onion, cut into wedges
for the marinade:
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh oregano
2 tablespoons red wine vinegar
1/4 cup diced red onion
Directions:
Place the lamb in a quart sized resealable bag or marinating container. In a small bowl, whisk together the marinade ingredients. Pour over the lamb. Refrigerate for at least 4 hours or up to 8.
Thread on skewers, alternating the meat and vegetables. Since it's chilly out, broil or if possible use an indoor grill. In warmer weather I'd probably grill these outside. Cook until the lamb is nearly cooked through; it took only 3 minutes at 400 in my indoor grill.
I'm like you. I didn't grow up eating lamb so don't think of it. But the times I've had it at a friend's house I've enjoyed so I've tried to branch out a bit. When I've done lamb chops at home, my girls both liked them. I'll have to try some kabobs, since somehow those always go over well!
ReplyDeleteI have just recently discovered that I like lamb, since like you I did not grow up eating it. But I've been experimenting with different cooking methods, like roasting and braising. This looks yummy too!
ReplyDeleteThese look great! Wonderful use of Lava Lake Lamb.
ReplyDeleteI didn't have lamb till I was an adult,but I love it now. These kabobs look delicious-maybe with some spanikopita.
ReplyDeleteI love lamb. These sound like a lovely, healthy meal!
ReplyDeleteBeing Armenian, I grew up on lamb as well and use my grandma's shish kebab recipe. I love all cuts of lamb, though, especially leg of lamb! I prefer it to all other red meats.
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