December 04, 2009

Greek Influenced Lamb Kabobs


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.


My thoughts:
My husband loves lamb. I didn't eat it growing up so it isn't something that immediately springs to mind when trying to decide what to have for dinner. Not to mention how difficult it is to find good lamb locally (for this recipe I used not local but amazing tender grass fed lamb from Lava Lake Lamb). Anyway, while kabobs struck me as slightly cliched, I was missing summer grilling so I went for it. I didn't want to use any ingredients that were egregiously out of season so I decided on a simple red onion and mushroom pairing and I am really glad I did, the lamb was flavorful and juicy and the whole thing took about 5 minutes to make. You just can't beat that. It is especially good served with lemon-oregano roasted eggplant and potatoes which has similar flavors.

6 comments:

  1. 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!

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  2. I 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!

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  3. These look great! Wonderful use of Lava Lake Lamb.

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  4. I didn't have lamb till I was an adult,but I love it now. These kabobs look delicious-maybe with some spanikopita.

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  5. I love lamb. These sound like a lovely, healthy meal!

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  6. Being 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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