Cookin’ With Nino: Greek Lamb Kabobs

April 15, 2014 | Updated: 10:10 a.m., August 25, 2014

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INGREDIENTS:

 

1 Pound boneless lean lamb, cut into 1 inch cubes

½ cup lemon juice

¼ cup First Cold Pressed Olive oil

1 tablespoon fresh oregano finely cut

1 tablespoon fresh rosemary finely cut

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1 large red bell pepper seeded and cut to 1 inch pieces

1 large white onion cut into 1 inch pieces

6 garlic cloves, minced

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1 teaspoon Kosher or Sea Salt

 

INSTRUCTIONS:

 

In a mixing bowl, combine the lemon juice, olive oil, oregano, rosemary, garlic and salt! Remove about ¼ cup for basting. Pour remaining marinade into a large reseal able plastic bag and add lamb pieces. Seal the bag and ensure all pieces are completely covered; turning occasionally to ensure mixture is evenly distributed. Refrigerate for at least 8 hours. Skew lamb, peppers and onions alternatively. Grill on medium heat 3-5 minutes on each side and baste with reserved marinade. Grill another 10 minutes or until meat reaches desired doneness.